Almond Streusel Cake
Bundt cakes. I don’t know why they appeal so much to me. Maybe because the first cake I learned to make with Grandma Lucy was a bundt cake… and also because they are so easy to do! This Streusel Bundt Cake is no exception. In baking and pastry making, streusel is a crumb topping of butter, flour, and sugar that is baked on top of muffins, breads, pies, and cakes. In this version we add some spices and almonds to add a little bit more flavor and crunch.
This cake is delicious, but I recommend that you bake it and serve it within a day of making it. When I prepared it, I just added half of the streusel to the bundt pan (Step 7), but you really have to add two-thirds of it. That way you don’t end up with too much streusel at the top like I did. The original recipe calls for pecans, but I replaced them for almonds and the result is equally as tasty!
Ultimate Streusel Cake
Original recipe by Martha Stewart
Yield: Makes one 10-inch Bundt cake
1 1/2 cups packed light-brown sugar
1 tablespoon ground cinnamon
Pinch of ground cloves
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
4 ounces unsalted butter, softened
1 1/2 cups sliced almonds
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon coarse salt
5 ounces unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups sifted confectioners’ sugar
1/4 cup milk
- First, make the filling. Combine brown sugar, cinnamon, and cloves in a medium bowl. Stir in granulated sugar, flour, and salt. Using your hands or a pastry cutter, cut in butter until combined and mixture is crumbly; stir in almonds. Transfer to the refrigerator until ready to use.
- Pre-heat oven to 350ºF. Butter and flour generously a 10-inch bundt pan (or other tube pan with a 3-quart capacity) and set aside.
- Now, make the cake. Sift together all-purpose flour, baking soda, baking powder, and salt into a bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes.
- Add eggs, one at a time, beating until well combined. Beat in vanilla.
- Add reserved flour mixture and sour cream in alternating batches, starting and ending with the flour; beat just until combined.
- Spoon half the batter into prepared pan. Make a well in the center, and crumble two-thirds of the streusel mixture into well.
- Spoon in remaining batter, smoothing top; top with remaining streusel.
- Bake until golden brown and a cake tester comes out clean, about 1 hour. Transfer to wire rack and let cool 45 minutes; invert cake onto a wire rack set over a rimmed baking sheet.
- In a medium bowl, whisk together confectioners’ sugar and milk until combined; set icing aside, cover with plastic wrap, until ready to use. Drizzle over inverted cake; serve.
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