Name: Sour cream streusel cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 12
Ingredients: Streusel topping; 2/3 cup (80g) coarsely chopped pecans; 1/2 cup (75g) plain flour; 1/2 cup (110g) brown sugar; 75 gram butter, melted; 1 teaspoon ground cinnamon; 60 gram butter, at room temperature; 3/4 cup (165g) caster sugar; 2 eggs, lightly beaten; 300 millilitre sour cream; 1 teaspoon vanilla extract; 2 cup (300g) plain flour; 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 1/2 teaspoon salt

Sour cream streusel cake

Serves 12

Prep

25M

Cook

Total

1H 25M

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Ingredients

Streusel topping

2/3 cup (80g) coarsely chopped pecans

1/2 cup (75g) plain flour

1/2 cup (110g) brown sugar

75 gram butter, melted

1 teaspoon ground cinnamon

60 gram butter, at room temperature

3/4 cup (165g) caster sugar

2 eggs, lightly beaten

300 millilitre sour cream

1 teaspoon vanilla extract

2 cup (300g) plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

Method

1.Preheat oven to 180°C. Grease and line base and sides of a 20cm square cake pan. Ensure baking paper extends 2cm above rim of pan.

2.To make streusel topping, use a fork to combine all ingredients in a bowl until crumbly. Set aside.

3.Using an electric beater, cream butter and sugar until pale and creamy. Gradually add eggs, beating continuously, until well combined. Add sour cream and vanilla extract and beat on low until just combined.

4.Sift flour, baking powder, bicarbonate of soda and salt. Fold into creamed mixture and spoon into prepared pan. Sprinkle with streusel topping. Bake for 1 hour. Cool in pan for 10 minutes, then transfer onto a wire rack to cool completely.

In the cooler months, walnuts are excellent in place of pecans. If you’re making this cake for a large number of people you may prefer to use a slab pan.
Note

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Ingredients

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