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Loading...| For the streusel topping: | |
| 3/4 cups all-purpose flour | |
| 1/2 cup packed light brown sugar | |
| 1 tsp British Cake Spice | |
| 1/2 tsp Baker's Salt | |
| 5 Tbl cold unsalted butter | |
| For the streusel center: | |
| 1/4 cup brown sugar | |
| 1 tsp British Cake Spice | |
| 3/4 cup finely chopped pecans | |
| For the cake: | |
| 2 cups all-purpose flour | |
| 1 1/4 tsp baking powder | |
| 1/2 tsp baking soda | |
| 1.5 tsp British Cake Spice | |
| 1 tsp Baker's Salt | |
| 1 stick unsalted butter, room temp | |
| 1 cup granulated sugar | |
| 2 eggs | |
| 2 tsp Pure Vanilla Extract | |
| 1 cup sour cream | |
| For the glaze: | |
| 1 cup powdered sugar | |
| 2 Tbl milk |
This classic cake is certainly welcomed at breakfast, and it’s also perfect for brunch, dinnertime dessert or with a cup of tea. Our warm British Cake Spice is featured in both the sugary streusel crumble that tops the cake and the pecan-studded ribbon that runs through the center. Rise and shine!
| 1. | First, make the streusel topping: Mix together flour, brown sugar, British Cake Spice, and Baker's Salt. Cut in butter using a pastry cutter or rub in with your fingers until medium clumps form. Refrigerate until ready to use. |
| 2. | Next, make the streusel center: Mix together brown sugar, British Cake Spice and pecans. Set aside. |
| 3. | Preheat oven to 350°F. Spray a 9-inch tube pan with a removable bottom with nonstick spray. |
| 4. | In a bowl, whisk the flour, baking powder, baking soda, British Cake Spice and Baker's Salt. Set aside. |
| 5. | Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then Vanilla Extract. |
| 6. | Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined. |
| 7. | Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly. Sprinkle streusel topping mixture evenly over batter. |
| 8. | Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to a plates. |
| 9. | For the glaze, mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving. |
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