Every cook and baker whether they be an amateur or professional has had moments of great success and moments of utter failure when developing a new recipe. Sometimes you work on something and it turns out better than you could have imagined. Other times you want to kick yourself for wasting ingredients and botching the whole creation process so badly. Sometimes though you get a bit of a cross between the two. Say you are trying to work on a coffee cake recipe but botch it only to find out that all is not lost. You didn’t waste ingredients and time but instead came up with a good recipe for cinnamon streusel pound cake.
If you are wondering if that is what happened here, I would love to be able to say, no I was totally going for a pound cake, but that would be a lie. I was shooting for a coffee cake that really did lose its way somehow. I do now have a new cinnamon streusel pound cake recipe that the hubby and oldest boy child thought was really good.
Had I known that I was going to end up with a pound cake I would have done more. You know, macerated some berries, whipped up some cream, etc. to get that ta-da moment of presentation.
Cinnamon Streusel Pound Cake
3/4 c. sugar
1/2 c. dark brown sugar, firmly packed
1 1/2 c. all-purpose flour
1/4 tsp salt
1/2 tsp. cinnamon
8 tbsp. (1 stick) butter, melted
Whisk together the dry ingredients and then stir in the melted butter. Mix thoroughly until you have a nice crumb mix.
3/4 c. butter
1/2 tsp. salt
1/3 c. light brown sugar, firmly packed
1 1/2 c. sugar
2 1/2 tsp. vanilla
3 lrg. eggs
1 c. buttermilk
1 c. whole milk
1/2 tsp. baking powder
3 3/4 c. all-purpose flour
Preheat oven to 350° and spray a bundt pan with a baking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, salt, sugar, brown sugar, and vanilla on medium-high speed until fluffy. Add the eggs one at a time and mixing after each until completely incorporated.
In another bowl whisk together the buttermilk and milk. In another bowl mix the flour and baking powder.
Starting with the flour mixture alternate adding the flour and milk mixture to the butter/sugar mixture on low-speed. Be sure to scrape down the sides and bottom of the bowl after each addition.
Assembling the cake
Take 1/3 of the streusel and sprinkle it evenly into the bottom of the bundt pan. Pour in 1/3 of the batter and spread evenly into the pan. Continue to do the same until you finish adding the last of the batter.
Bake in the oven for 1.25 – 1.5 hours. It is done when you insert a toothpick and there are only a few crumbs that come out on the toothpick. Let it cool in the pan for 20 minutes and the turn out onto cake plate and finish cooling or serve warm.
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