It was Matt’s birthday yesterday, and I wanted to make him a cake. He said he didn’t have a regular cake, but it changed from year to year. The one he remembered most, though, was a cinnamon streusel cake from a mix (he’s pretty sure it was Pillsbury, but they changed the recipe years ago and he didn’t like the new formulation. I did some rummaging around, and eventually found a cake that looked like the one he liked.
I’d also call this cake a Comedy of Errors cake. So many things went wrong when I was making it, but look! I remembered to take a picture of it before it was all gone! Let’s just say it started with my forgetting to spray the bundt pan, and went form there. Still, it was delicious, and that’s all that really matters.
I think there may have been an error with the recipe. It only called for 1/4 tsp of baking soda. The cake was really dense, and it didn’t rise nearly as much as it should have. Check out the original recipe here – it doesn’t look the same. I will be trying to cake again, but with more baking soda, and chopping the nuts smaller (I substituted walnuts for the pecans, as Matt prefers walnuts).
I also messed up with the vanilla glaze. I’ve never made a glaze like that before, so I ended up making it too runny. It was still yummy, so who cares. 
And in typing up the recipe below I discovered I forgot to put the vanilla in the cake batter…
Cinnamon Streusel Cake
Streusel Topping:
1 cup flour
1 cup firmly packed light brown sugar
1 tablespoon cinnamon, ground
1/2 cup (1 stick) cold butter, cut into chunks
1 cup chopped walnuts
Cake:
2/3 cup butter, softened
2 cups granulated sugar
2/3 cup sour cream
4 eggs
1 tablespoon pure vanilla extract
2 cups flour
1/4 teaspoon baking soda
Vanilla Glaze, recipe follows (optional)
DIRECTIONS
1. Preheat oven to 325°F. For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Set aside.
2. 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. Gradually beat in flour and baking soda on low speed until well mixed.
3. Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
4. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners’ sugar or drizzle with Vanilla Glaze, if desired.
Tips
Vanilla Glaze: Mix 1 1/2 cups confectioners’ sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
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