Friday, February 10, 2012

Time To Bake

Apple-Cinnamon Bundt Cake

Photo from MSL

Yesterday morning I just happened to catch an episode of Martha Stewart while I was folding laundry and Martha was baking what looked like the most delicious Streusel Coffee cake. Needless to say I was inspired. I usually have a well stocked baking pantry and indeed I had everything I needed to bake the same cake. So, this morning before everyone started waking up I set to work in the kitchen. I can't tell you how wonderful it smells and as anticipated with the sweet smells wafting through the house the pitter patter of little feet began. Soon my little munchkins were at my side and asking "Mmmmm what smells so good and when is it going to be done?"While the cake is cooling I decided to share the recipe with you.


For The Pecan-Streusel Filling

  • 1 1/2 cups packed light-brown sugar
  • 1 tablespoon ground cinnamon
  • Pinch of ground cloves
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups coarsely chopped pecans

  • For The Cake

    • Nonstick cooking spray with flour
    • 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
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 1/4 cups sour cream
  • For The Icing

    • 2 1/2 cups sifted confectioners' sugar
    • 1/4 cup milk


    1. Make the filling: Combine brown sugar, cinnamon, and cloves in a medium bowl. Stir in granulated sugar, flour, and salt. Using your hands or a pastry cutter, cut in butter until combined and mixture is crumbly; stir in nuts. Transfer to the refrigerator until ready to use.
    2. Preheat oven to 350 degrees.
    3. Spray a 10-inch Bundt pan (or other tube pan with a 3-quart capacity) with cooking spray; set aside.
    4. Make the cake: Sift together flour, baking soda, baking powder, and salt into a bowl; set aside.
    5. 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, beating until well combined. Beat in vanilla. Add reserved flour mixture and sour cream in alternating batches, starting and ending with the flour; beat just until combined. Spoon half the batter into prepared pan. Make a well in the center, and crumble two-thirds of the streusel mixture into well. Spoon in remaining batter, smoothing top; sprinkle with remaining streusel. Bake until golden brown and a cake tester comes out clean, about 1 hour. Transfer to wire rack and let cool 45 minutes; invert cake onto a wire rack set over a rimmed baking sheet.
    6. In a medium bowl, whisk together confectioners' sugar and milk until combined; set icing aside, cover with plastic wrap, until ready to use. Drizzle over inverted cake; serve.

      Recipe from Martha Stewart


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