Ingredients for the cake
12T Unsalted butter at room temperature
1-1/2C Granulated sugar
3ea Extra large eggs at room temperature
1-1/2t Pure vanilla extract
1-1/2C Sour cream
2-1/4C AP flour
1/4C Corn starch
1/4C Baking powder
1/2t Kosher salt
Ingredients for the streusel
3/4C Light brown sugar, packed
1/2C AP flour
1-1/2t Ground cinnamon
1/4t Kosher salt
3T Cold unsalted butter cut into pieces
1/4C Chopped pecans
Ingredients for the glaze
1/2C Confectioner’s sugar
2T Orange juice
Process
Preheat the oven to 350F
Grease and flour a 10 inch pie pan
Cream the sugar and butter in the bowl of an electric mixer fitted with a paddle for 4 to 5 minutes until light
Add the eggs one at a time
Add the vanilla and sour cream
Mix 2-1/4C of flour, the 1/4C of baking soda, 1/4C of baking powder, and 1/2t of salt in a separate bowl
With the mixer on low add the flour mixture to the batter until just combined
Finish stirring with a spatula to be sure the batter is completely mixed
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble
Mix in the walnuts, if desired
Spoon half of the batter into a pan and spread it out with a knife
Sprinkle with 3/4C of streusel
Spoon the rest of the batter into the pan
Spread it out and scatter the remaining streusel on top
Bake for 50 to 60 minutes, until a toothpick comes out clean
Let cool on a wire rack for at least 30 minutes.
Carefully transfer the cake, streusel side up, onto a serving plate (you will need to flip it , remove it from the pan, and flip it back. This is tricky!)
Whisk the confectioner’s sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny.
Drizzle as much as you like of the glaze over the cake with a fork or spoon
Mad Dog and Celeste's Recipes 