Nutrition

Ingredients

• ¼ cup packed light brown sugar
• ½ cup unbleached all-purpose flour
• 1½ tsp. ground cinnamon
• ¼ tsp. fine sea salt
• ¾ cup chopped pecans (optional)
• 3 Tbsp. cold unsalted butter, cut into cubes
• 2½ cups cake flour (not self-rising)
• 2 tsp. baking powder, preferably aluminum-free
• ½ tsp. baking soda
• ½ tsp. fine sea salt
• ¼ tsp. ground cardamom
• 12 Tbsp. (1½ sticks) unsalted butter, at room temperature
• 1½ cups granulated sugar
• 3 large eggs, at room temperature
• 1½ tsp. pure vanilla extract
• 1¼ cups sour cream
• ¾ cup confectioners' sugar
• 3 Tbsp. honey

Instructions

1. 1 Position a rack in the lower third of the oven and preheat the oven to 350°F. Spray a 10-inch tube pan with vegetable oil spray and line the bottom with a ring of parchment.
2. 2 To make the streusel: In a small bowl, combine the brown sugar, flour, cinnamon, slat, and pecans, if using. Cut in the butter with a pastry blender until the crumbs are the size of peas. Put the topping in a covered container and set aside in the freezer, while you mix the cake batter.
3. 3 To make the cake: Sift together the flour, baking powder, baking soda, salt, and cardamom; set aside.
4. 4 In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar for 4 to 5 minutes, until light and fluffy. Add one egg at a time, mixing well after each addition. Add the vanilla and sour cream and mix just until blended.
5. 5 With the mixer on low, add the flour mixture in thirds to the butter mixture, mixing until just combined and no streaks of flour are visible; scrape down the sides of the bowl as necessary.
6. 6 Scrape half the batter into the prepared pan and spread it evenly with a spatula. Sprinkle with ¾ cup of the streusel. Spoon the rest of the batter into the pan, spreading it evenly, and top with the remaining streusel.
7. 7 Bake for 50 to 60 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes.
8. 8 While the cake cools, make the glaze. Mix the confectioners' sugar, honey, and 2 Tbsp. water together in a small bowl. Set aside.
9. 9 Turn the cake out of the pan, then invert onto a serving plate, with the streusel side up. Use a fork to drizzle the glaze over the top of the cake. Wrapped in plastic wrap, the cake will keep at room temperature for 2 to 3 days.

Original Source

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