The recipe is easy to make, and produces a delicious, traditional, moist, rich cake, with just the right streusel
Ingredients:
Cake:
- 2 cups all purpose flour
- 1½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 cup whole milk
- ½ cup unsalted butter, room temperature
- 4 large eggs
- 1¾ cups sugar
- 2 teaspoons grated orange peel
- 1 teaspoon vanilla extract
Frosting:
- ½ cup unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 2-3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
Instructions:
- Preheat oven to 350°F. Butter and flour two 9-inch cake pans. Sift first 4 ingredients into small bowl. Stir milk and butter in small saucepan over low heat just until butter melts; set aside.
- Using electric mixer, beat eggs and sugar in large bowl until thick enough for batter to fall in heavy ribbon when beaters are lifted, about 5 minutes.
- Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Add warm milk mixture; beat just until blended.
- Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 24 minutes.
- Cool cakes in pans on racks 20 minutes.
- Cut around pan sides and turn cakes out onto racks. Turn cakes right side up.
- For frosting, mix the butter and cream cheese together with an electric mixer until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add the vanilla extract and cinnamon and mix. Slowly add the powdered sugar.
- Keep adding until you get to desired sweetness. Spread one cup of frosting onto first layer. Top with second layer.
- Smooth the rest of the frosting onto the top and sides using your preferred technique. I like to use my tongue.