This week is my Spring Break and there is not a beach with white sand or drinks with little umbrellas in them. Why not? Because I have several papers to write and exams to study for that I am lucky enough to take right after this week is over. Ha! I truly do enjoy my college classes but some days I would just love to get caught up TV shows that are filling up the DVR. Sigh. Well, I can’t be on that beach but I can bake a cake that hits the sweet tooth spot and sometimes that hits the spot! This Cinnamon Streusel Cake did indeed hit the spot and just in the nick of time as I was getting a bit nuts with the studying. Totally worth making for breakfast or dessert.
1 cup firmly packed light brown sugar
1 tbsp ground cinnamon
1/2 cup (1 stick) cold butter, cut into chunks
1 cup chopped walnuts (or pecans)
2/3 cup butter, softened
2 cups granulated sugar
2/3 cup sour cream
1 tbsp vanilla extract
2 cups flour
1/4 tsp baking soda
1 1/2 cups powdered sugar
2 tbsp milk
1/2 tsp clear vanilla extract
For the Cake: beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 -15 minutes. Remove from pan. Cool completely on wire rack.
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