Cinnamon Pecan Streusel Bundt Cake # Bundt Bakers

Cinnamon Pecan Streusel Bundt Cake # Bundt Bakers

February is Cinnamon Month! Well, at least here at the Bundt Bakers Group ;-) Lauren from Sew You Think You Can Cook  chose cinnamon for this month's theme and I just loooooove cinnamon! Thanks Lauren for hosting!

After looking at lots of cinnamon cakes, I finally decided to go for the traditional cinnamon streusel one; well, a streusel with pecans, since I want to try that for a very long time now. The meaning of streusel is "something strewn" in Old German, and as you can guess.. streusel is really easy to throw together :-)

¡Febrero es el mes de la canela! Por lo menos en el grupo de Bundt Bakers ;-) Lauren, de Sew You Think You Can Cook, eligió «canela» como tema del mes, y... ¡yo adoooooro la canela! ¡Gracias, Lauren, por ser la anfitriona del mes!
Después de examinar montones de bizcochos de/a la canela, por fin me decidí por el tradicional de streusel de canela; bueno, un streusel con pacanas, que es algo que quería probar desde hace mucho. El significado de streusel es «algo espolvoreado», en alemán, y hace referencia a una cobertura de «migas» de harina, mantequilla y azúcar que se suele poner en Alemania algunos dulces.

For the Bundt Cake I chose the recipe from The Whimsical Bakehouse; one of my first cake baking books and still one of my favourites. It's a pound cake recipe which contains cream cheese, and makes the cake very, very moist and delicious. For the centre a Cinnamon Pecan Streusel of roughly chopped pecans, brown sugar and cinnamon, all together a piece of cake :-) And the result... I loved this Bundt! The streusel, I made quite a thick layer, gave this nice crunch into a just absolutely moist and velvety crumb Bundt Cake. I am sure going to repeat this one!

Para el bundt en sí, elegí la receta de The Whimsical Bakehouse, uno de mis primeros libros de recetas dulces, y aún uno de mis favoritos. Es una receta de tipo pound cake que lleva crema de queso, y deja un bizcocho muy, muy jugoso y delicioso. El relleno es un streusel de pacanas picadas en trozos no muy finos, azúcar moreno y canela. En definitiva un señor bundt :-) Y el resultado... ¡un bundt exquisito! El streusel de relleno, que va en una capa bien abundante, le añade una estructura crujiente fantástica a un bundt cake absolutamente jugoso y aterciopelado. ¡Otra receta para repetir sin falta!

¡Espero que os guste la receta! ¡Y, por supuesto, todas las deliciosas recetas del talentoso grupo de Bundt Bakeres, aquí debajo! :-) Gracias, Lauren, por el tema tan rico, me ha encantado!

I hope you enjoy the recipe! And of course, all the delicious recipes of the talented group of Bundt Bakers here below! :-) And thanks, Lauren, for the delicious theme, I really enjoyed it!!

• Apple Cinnamon Bundt by Tammy at Living the Gourmet
• Carrot Bundt Cake with Cinnamon Glaze by Kelly at Passion Kneaded
• Cinnamon Apple Bundt Cake by Christiane at Taking on Magazines
• Cinnamon Apple Jelly Donut Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cinnamon Bundt Cake by Kathya at Basic N Delicious
• Cinnamon Bundt Coffee Cake by Lauren at From Gate to Plate
• Cinnamon Chocolate and Strawberry Cake by Deepti at Baking Yummies
• Cinnamon Chocolate Chip Bundt Cake by Renee at Magnolia Days
• Cinnamon Crown Cake by Stacy at Food Lust People Love
• Cinnamon Dolce Coffee Bundt Cake by Felice at All That's Left are the Crumbs
• Cinnamon Espresso Bundt with Chocolate Ganache by Amanda at The Cinnamon Scrolls
• Cinnamon Pecan Streusel Bundt Cake by Lara at Tartacadabra
• Cinnamon Roll Bundt by Margaret at Tea and Scones
• Cinnamon Swirl Bundt by Sue at Palatable Pastime
• Cinnamon Swirl Zucchini Bundt Cake by Bea and Mara at I Love Bundt Cakes
• Cinnamon Toast Bundt by Jane at Jane's Adventures in Dinner
• Cinnamon Toast Bundts by Olivia at Liv for Cake
• Mexican Chocolate Bundt Cake by Mondo at I Bake He Shoots
• Monkey Bread Bundt by Wendy at A Day in the Life on the Farm
• Pumpkin Spice Toffee Bundt Cake by June at How to Philosophize with Cake
• Red Tea and Cinnamon Bundt Cake by Mary at Los Chatos Chefs
• Six Pound Cinnamon Chocolate Chip Coffee Cake by Rebekah at Making Miracles
• Snickerdoodle Bundt Cake by Teri at The Freshman Cook
• Strawberry Cinnamon Rolls Bundt by Priya at I Camp in My Kitchen
• Sweet Cinnamon Spice Tea Bundtlettes by Lauren at Sew You Think You Can Cook
• Tea Chai Bundt Cake by Rocio at kidsandchic
• Tunnel of Cinnamon Bundt Cake by Laura at Baking in Pyjamas
• Walnut Schnecken Bundt Cake by Tux at Brooklyn Homemaker

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Recipe adapted from The Whimsical Bakehouse - Kaye and Live Hansen
Fuente: receta adaptada de The Whimsical Bakehouse - Kaye and Live Hansen 
 

Cinnamon Pecan Streusel Bundt Cake de Streusel de Canela y Pacanas

Ingredient(e)s 
225 g de mantequilla (2 sticks unsalted butter)
225 g de queso tipo Philadelphia (8 ounces cream cheese)
300 g de azúcar (1½ cups sugar)
2 cucharadas de crema agria (2 tablespoons sour cream)
1½ cucharadita de extracto de vainilla (1½ teaspoon pure vanilla extract)
4 huevos (L) (4 large eggs)
270 g de cake flour* (2¼ cups cake flour)
2 cucharaditas de levadura química (2 teaspoons baking powder)
½ cucharadita de sal (½ teaspoon salt)

Streusel

60 g de azúcar  (¼ cup brown sugar)
½ cucharadita de canela (½ teaspoon cinnamon)
110 g de pacanas, picadas gruesas (1 cup pecans, coarsely chopped)
* Cake flour = 230 g de harina y 40 g de maizena, mezclados

Glaze/Glaseado

115 g de azúcar glas (1 cup sifted icing sugar)
2 cucharadas de leche (2 tablespoons of milk)

Elaboración

Precalienta el horno a 175℃ y engrasa un molde de bundt cake con espray para hornear o con aceite. 
Preheat the oven at 175℃. Grease the inside of a 10 cup Bundt pan.

Pon todos los ingredientes del streusel en un cuenco y mézclalos bien, de forma que no queden terrones de azúcar.
Put all the ingredients for the streusel in a bowl, mixing them well, with no sugar lumps left.

Mezcla bien la harina, la levadura química y la sal en un cuenco mediano.
Whisk the flour, baking powder and salt in a medium bowl until thoroughly combined.

En el cuenco del robot de cocina bate la mantequilla a velocidad media unos 2-3 minutos hasta que obtengas una crema ligera y suave. Añade la crema de queso y bate bien. Añade el azúcar y bate unos minutos más hasta que tengás una crema ligera. Añade las dos cucharadas de crema agria y el extracto de vainilla y bate medio minuto más. Añade los huevos, de uno en uno, batiendo bien después de cada uno. Con el robot a velocidad baja añade la mezcla de harina y mezcla lo justo hasta que quede incorporado.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed for 2 to 3 minutes, until light and fluffy.  Add the cream chesse and beat well at high speed. Add and cream the sugar at hight speed until light and fluffy. Add the sour cream and the vanilla extract and mix well at medium speed. Add the eggs, one at a time, beating well after each addition until incorporated. With the mixer on low, slowly add the flour mixture and beat until just incorporated.

Vierte la mitad de la mezcla en el molde preparado, y pon encima el streusel de canela, asegurándote de que no toque los lados (reserva un poco para la decoración, al final). Añade el resto de la mezcla sobre el streusel, alisa la superficie, y hornea durante 50-60 minutos, hasta que puedas clavarle un pincho de madera y sacarlo limpio. Deja el bizcocho enfriar en el molde, sobre una rejilla, durante unos 20 minutos; después vuelca el molde para sacarlo, y déjalo enfriar unos 30 minutos más. Sírvelo a temperatura ambiente. En un envase hermético a temperatura ambiente, se conservará bien hasta dos días.

Pour half of the batter into the prepared pan and add the cinnamon streusel. Make sure it doesn't touch the sides. Add the rest of the batter and smooth the top, and bake for about 50-60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, the invert the cake onto the rack and let it cool for about 30 minutes more. Serve at room temperature. The cake will keep in an airtight container at room temperature for up to 2 days.

Haz el glaseado: pon el azúcar glas en un cuenco y añade la leche. Mezcla con una cuchara hasta obtener un glaseado suave. Viértelo por encima del bundt y decóralo con algo de streusel que te haya sobrado. ¡A disfrutar!
Make the glaze. Put the sifted icing sugar in a bowl and add the milk. Mix with a spoon until a smooth glaze. Drizzle the glaze all over the cake and add some left over streusel for decoration. Enjoy! 

See you again next month in the Bundt Bakers! ¡Nos vemos de nuevo el mes que viene!