I got a recommendation from a classmate to make cinnamon cake and I decided to try it out. I got a new bundt cake pan and I have been eager to try it out! Today, that day has finally come! Thank you to: http://www.mccormick.com/Recipes/Breakfast-Brunch/Cinnamon-Streusel-Cake.
1 cup flour
1 cup firmly packed light brown sugar
1 tablespoon Cinnamon, Ground
1/2 cup (1 stick) cold butter, cut into chunks
1 cup chopped pecans ( I go to a nut free school so I did not include the pecans)
2/3 cup butter, softened
2 cups granulated sugar
2/3 cup sour cream
1 tablespoon Vanilla Extract
2 cups flour
1/4 teaspoon baking soda
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.
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.
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.
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, if desired.
You should try this you if you love cinnamon! My classmates loved this!