Cake with streusel and donuts

Votes: 2

Time: 8 hours 35 minutes
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 912, total fat 52 G., saturated fats 25 G., proteins 10 G., carbohydrates 105 G., fiber 3 G., cholesterol 108 mg, sodium 507 mg, sugar 64 G.

This cake was inspired by a coffee cake with streusel topping, the best part of which is the crunchy topping. The epic cake inside is generously filled with cream, donuts, and a layer of cinnamon pecans, proving that you can never have too much of a good thing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Streusel

1 1/4 cups whole toasted pecans, coarsely chopped
3/4 cup premium flour
3/4 cup light brown sugar
3/4 cup granulated sugar
2 tsp ground cinnamon
140 g unsalted butter, melted

Cake

110g unsalted butter at room temperature, plus extra for greasing the pan
2 cups premium flour
1 teaspoon baking powder
0.5 tsp of soda
0.5 tsp fine salt
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
19 mini coffee-flavored donuts or 9 medium glazed donuts

Glaze

220 g of cream cheese at room temperature
4 tablespoons unsalted butter at room temperature
2 cups powdered sugar
2 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, streusel, pecans, cinnamon, eggs, cream cheese, sour cream, powdered sugar, donuts

Cooking the dish according to the recipe:

Streusel: Preheat oven to 160°C.

Combine the pecans, flour, brown sugar, granulated sugar, cinnamon, and butter in a large bowl until you have coarse, moist crumbs. Spread 3/4 cup of the mixture on a baking sheet (reserve the rest for sprinkling on the dough). Bake until the streusel is set and crisp, about 15 minutes. Break up the pieces with a spatula and let cool completely on the baking sheet, about 30 minutes. Crumble with your hands and set aside.
Grease a 22x32 baking pan with butter.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour cream; begin and end with the flour mixture, mixing until it is simply incorporated.
Pour the batter into the prepared pan (it will be very thick) and spread it out with a rubber spatula. Press 15 mini donuts or 6 regular donuts into the batter and top with the reserved unbaked streusel. Bake until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Run a knife around the edge of the pan to loosen any streusel. Let cool in the pan for 1 hour, then invert onto a serving platter to cool completely, about 2 more hours.
Cream:

Meanwhile, in a medium bowl, beat the cream cheese and butter with a mixer on medium speed until light and fluffy. Gradually add 1.5 cups of powdered sugar, 0.5 cups at a time, until fully incorporated. Add the vanilla extract, beating until smooth.

Glaze:

Combine the remaining 1/2 cup powdered sugar in a small bowl with 1 tablespoon water until smooth. Use a serrated knife to trim the edges of the short sides of the cake to create sharp corners. Cut the cake in half crosswise.
Place half of the cake layer on a cake stand or serving platter. Set aside 1/4 cup frosting and spread the remaining frosting on the bottom layer. Top with the second layer. Cut the remaining 4 mini-donuts or 3 regular donuts in half and spread a little of the remaining frosting on the cut sides. Arrange the donuts cut-side down around the edge of the cake. Sprinkle streusel over the center of the cake and drizzle with glaze. Refrigerate the cake to set, about 2 hours. Bring to room temperature about 1 hour before serving.