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The well-greased bundt pan receives the batter, layered with two-thirds of the streusel mixture, then topped with the remaining batter and streusel, pressed into the pan’s indentations. Baking at 350°F for about an hour yields a beautifully risen cake with defined ridges from the pan’s pattern.
Finishing Touch: Glaze
Once cooled and inverted onto a platter, the cake is adorned with a simple confectioners’ sugar glaze, mixing sifted sugar with a splash of milk to create a smooth, glossy finish. Drizzled over the cake, the glaze sets, adding a sweet sheen and extra flavor that completes this classic treat.