Cinnamon Streusel Butter Cake with Caramel Icing

This Cinnamon Streusel Butter Cake with Caramel Icing is a decadent dessert that is sure to impress everyone. A moist and rich batter is sweetened with hints of butter, swirled with cinnamon streusel, and then topped with a rich, caramel icing. Easy to make and even better to eat, this cake will quickly become a favorite in your household!

Course Dessert

Cuisine American

Keyword butter cake recipe, cake recipe

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Calories 530

Author Gayle

Ingredients

Cinnamon Streusel Swirl

2 tablespoons all-purpose flour
¼ cup white sugar
¼ cup packed light brown sugar
1½ teaspoons ground cinnamon
4 teaspoons vegetable oil

Cake

1 cup (2 sticks) unsalted butter, softened
2 cups white sugar
6 large eggs
2 cups all-purpose flour
2 teaspoons vanilla bean paste or vanilla extract

Caramel Icing

1 can (14 ounce) sweetened condensed milk
1 cup packed light brown sugar
2 tablespoons unsalted butter
½ teaspoon vanilla bean paste or vanilla extract

Instructions

Preheat oven to 325F. Generously grease a 12 cup bundt pan with non-stick cooking spray. Alternatively, you can grease with a softened stick of butter. Set aside.
To make the streusel, combine the flour, white sugar, brown sugar, cinnamon, cinnamon, and vegetable oil using a fork until mixture resembles coarse sand. Set aside.
To make the cake, in a large bowl, beat butter and sugar using a stand mixer with fitted paddle attachment or electric hand mixer for 4-5 minutes, or until light and fluffy. While mixture may be fluffy after several minutes, the key is a light and airy texture, so the longer you beat the ingredients, the better.
Add in eggs, two at a time, followed by vanilla extract, and mix well. Add flour, 1/2 cup at a time, beating well after each addition.
Spread half of batter into prepared pan. Sprinkle streusel on top of batter and lightly press down to ensure it sinks in. Spread rest of batter on top of streusel.
Bake for 50-55 minutes, or until toothpick inserted into center comes out clean.
Let cool in pan for 5 minutes, then flip onto a plate to cool completely.
To make the caramel icing, combine the sweetened condensed milk and brown sugar in a medium sauce pan. Heat over medium and whisk frequently.
Bring mixture to a boil, then reduce heat and simmer for 7-8 minutes, stirring constantly. Remove from heat and stir in butter and vanilla extract.
Drizzle over cooled cake immediately, as mixture will harden if left out too long.

Notes

Slightly adapted from Pumpkin 'N Spice reader, Margo

Nutrition