Buttermilk Streusel Pound Cake

With buttermilk left over from Thanksgiving baking I decided to make this pound cake recipe and add a cinnamon streusel layer in the middle.  I always enjoy using my various bundt bans for variety.  It tasted great on a cold afternoon with a cup of hot tea.

1 cup butter, softened

2 1/2 cups sugar

4 large eggs

3 cups flour

1/4 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla

powdered sugar, optional

In a large bowl cream butter, sugar and eggs until light and fluffy.  

Add eggs, one at a time, beating well after each addition.  Combine flour and baking soda; add alternately with buttermilk and beat well.  Stir in vanilla

Make cinnamon streusel:

3 tablespoons butter softened

1 tablespoon cinnamon

1/2 cup flour

1/2 cup brown sugar, packed

Mix well with a pastry blender until sticks together and is crumbly.

Place 1/2 batter in greased bundt pan (I used Pam Baking) and then sprinkle streusel over the top.  Place the remaining batter over the streusel spreading to cover.  

Bake for 75 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for 15 minutes before removing to a wire rack to cool completely. 

Dust with powdered sugar, if desired.