PICTURED: ERIK BERNSTEIN; FOOD STYLING: LENA ABRAHAM
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Yields:
10 – 12
portions
Preparation time:
0
hours
15
minutes
Total time:
1
hour
45
minutes
For the cake
(1 1/2 sticks) butter, softened
packed light brown sugar
pure vanilla extract
For the streusel
packed light brown sugar
(1 stick) cold butter, cubed
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- Make dough: Preheat the oven to 350° and grease a tube pan with cooking spray. In a large bowl, combine flour, baking powder, salt and baking soda.
- In another large bowl using a hand mixer, or in the bowl of a stand mixer using the paddle attachment, beat the butter and sugars until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla. Add about half of the dry ingredients to the bowl and mix until only a few dry streaks remain. Add sour cream and buttermilk and mix until incorporated. Add the rest of the dry ingredients and mix until just combined.
- Make streusel: In a medium bowl, combine the sugar, flour, cinnamon and a pinch of salt. Add the butter and use your hands to chop the mixture until it is about the size of a pea and starting to look like sand.
- Add about half of the streusel mixture to the bottom of the tube pan. Top with half the cake batter and spread into an even layer. Top with the remaining streusel, then spread the remaining cake batter on top in an even layer.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool 10 minutes, then invert onto a cooling rack and let cool completely.
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PICTURED: ERIK BERNSTEIN; FOOD STYLING: LENA ABRAHAM
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