Streusel Pound Cake Recipe
Ingredients
This streusel pound cake recipe is a delicious combination of a classic pound cake recipe and streusel topping. It’s a great dessert for any occasion. To make this pound cake you will need a few basic ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into small cubes
Instructions
Before you begin, preheat your oven to 350°F and grease and flour a 9×5-inch loaf pan. Then you can start making your pound cake. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, beat the butter on medium-high speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until fully incorporated. Beat in the vanilla extract. On low speed, add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour mixture. Beat just until combined, scraping down the sides of the bowl as needed.
In a small bowl, combine the brown sugar, flour, and cinnamon. Add the butter and pinch with your fingers until the mixture resembles coarse crumbs.
Spread the batter evenly into the prepared pan and sprinkle with the streusel topping. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition
Serving size: 1 slice (1/12 of the cake)
Calories: 305
Total fat: 14.7g
Saturated fat: 8.8g
Cholesterol: 79.3mg
Sodium: 109.3mg
Total carbs: 40.2g
Dietary fiber: 0.6g
Sugars: 23.8g
Protein: 3.1g
Tips and Variations
This streusel pound cake is best served the same day it’s made. Once cooled, store in an airtight container at room temperature for up to 3 days. To freeze, wrap the cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. To thaw, place the cake in the refrigerator overnight.
For a nutty flavor, you can add 1/2 cup of chopped peanuts to the streusel topping. If you prefer a more traditional pound cake, omit the streusel topping and bake the cake as directed. You can also add 1/2 cup of chopped fresh or dried fruit to the batter for more flavor.
This streusel pound cake recipe is a delicious way to enjoy a classic dessert. It’s a great treat for any occasion, and it’s sure to be a hit with family and friends. Enjoy!
Post a Comment for "Streusel Pound Cake Recipe"