CINNAMON STREUSEL CAKE

CINNAMON STREUSEL CAKE image

per serving Calories: 391 Fat: 19 g Carbohydrates: 51 g Cholesterol: 84 mg Sodium: 126 mg Fiber: 1 g Protein: 4 g

Provided by Laura KRAYCSI

Time 1h20m

Number Of Ingredients 18

Ingredients

STREUSEL TOPPING
1/2 c butter
1 c firmly packed light brown sugar
1 c all purpose flour
1 Tbsp cinnamon, ground
1 c chopped pecans (optional)
CAKE
2/3 c soft butter
2 c sugar
2/3 c sour cream
4 eggs
1 Tbsp vanilla extract
2 c all purpose flour
1/4 tsp baking soda
VANILLA GLAZE (OPTIONAL)
1 1/2 c powdered sugar
1/2 tsp vanilla
1-3 tsp water or milk to desired consitency

Steps:

1. Preheat oven to 325°F. For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
2. For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed
3. Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers
4. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.

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