Best Ultimate Streusel Cake Recipes

The Ultimate Sour Cream Cranberry-Streusel Bundt Cake image

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 1/2 cups chopped walnuts
1 1/4 cups firmly packed light brown sugar
5 teaspoons cinnamon
6 teaspoons sifted cocoa powder
1/2 cup dried cranberries
3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup butter, softened (no subs!)
1 1/2 cups sugar
3 large eggs
1 1/2 tablespoons vanilla
1 (16 ounce) container sour cream
2 cups powdered sugar
3 -4 tablespoons whipping cream
red food coloring (optional)

Steps:

Set oven to 350°.
Generously butter a 12-cup Bundt pan (can use a tube pan also).
In a bowl mix together all streusel ingredients; set aside.
For the cake: sift together the flour, baking powder, baking soda and salt.
In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.
Beat in eggs one at a time until well blended.
Add in sour cream until well blended.
Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.
Pour 1/3 of the batter into prepared baking pan.
Sprinkle with half of the streusel mixture.
Spoon another 1/3 batter over the streusel mixture.
Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.
Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).
Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.
Turn the cake out onto a rack to cool completely.
In a bowl whisk together the confectioners sugar and 2 tablespoons whipping cream adding/whisking in more whipping cream to create a THICK glaze (make sure it is thick enough to cling to the cake).
Drizzle over the cake.

Ultimate Streusel Cake image

Provided by Martha Stewart

Yield Makes 1 ten-inch cake

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream (or 1 cup buttermilk)
Pecan-Streusel Filling
2 1/2 cups sifted confectioners' sugar
1/4 cup milk

Steps:

Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3-quart capacity); 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, until well combined. Add vanilla; stir until combined. Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with remaining batter, smoothing top. Sprinkle remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.
In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, covered with plastic wrap, until ready to use. Cool cake until just warm before drizzling with icing.