This cake was light, moist, and the crowd favorite out of everything I made for Kramer’s office. The only thing is that I must have sprinkled too much struesel on the top because it all sank into cake! I think I may have let the struesel mixture sit too long and it became heavy from the butter. But either way, I’m proud of how it turned out. I can’t wait to make it again and hopefully have the struesel come out beautifully on top like it’s supposed to! At least it tasted heavenly. Recipe after the jump.
Start with all of your ingredients.
Combine your flour, baking soda, baking powder, and salt. Set aside.
Beat your flour and sugar together until light and fluffy.
Beat the eggs in one at a time, then add your sour cream and vanilla.
Slowly combine the wet and dry ingredients until just moistened.
For the struesel, combine your brown sugar, flour, cinnamon, and salt.
Using a fork or your hands (believe me, it’s easier to use your hands), combine butter with the flour mixture until you’ve got a crumbly texture.
spread half of the batter into your pan.
Then sprinkle half of your streusel onto the cake.
Then spread the rest of your batter onto the struesel.
Sprinkle the rest of your streusel onto your cake. Bake for 50 to 60 minutes at 350 degrees F.
While your cake bakes, mix your glaze ingredients together.
This is my sad cake! You can see some of the streusel poking out, but I wish it had come out well! At least it still tasted good and wasn’t completely awful looking once I put the glaze on it.
And here are the pictures from the morning Kramer’s office had me bake breakfast treats for them. I had never made even half that amount of stuff in one day before, but I was really pleased with the outcome of everything I made. My presentation was what I was a bit disappointed in. But it’s my first time doing anything like this, I work, and I go to school, so I think it’s pretty good considering that! I hope to figure out how to buy things in quantity, buy what’s in season/on promotion, etc. so I can afford to “cater” in a more aesthetically pleasing way. I’m 19! I’ve got time to learn, right?
Krambear helping me out.
- 12 tablespoons unsalted butter, at room temperature
- 1½ cups granulated sugar
- 3 large eggs, at room temperature
- 1½ teaspoons vanilla extract
- 1¼ cups sour cream
- 2½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup light brown sugar, packed
- ½ cup all-purpose flour
- 1½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- ¾ cup chopped walnuts, optional (I didn't use any)
- ½ cup confectioners’ sugar
- 2 tablespoons real maple syrup
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer for 4 to 5 minutes, until light and fluffy. Add the eggs one at a time, then add the vanilla and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if you're using them.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with ¾ cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.