Tender cake with cinnamon-sugar swirl and crumb topping. Goes with coffee.
Ingredients
Scale
Measurement units
- 2 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup softened butter
- 1 cup sour cream
- 2 whole eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ cup brown sugar for streusel
- 2 tbsp cinnamon
- 4 tbsp cold butter for streusel
- ½ cup flour for streusel
- ½ cup chopped pecans
Ingredients
Scale
Measurement units
- 2 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup softened butter
- 1 cup sour cream
- 2 whole eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ cup brown sugar for streusel
- 2 tbsp cinnamon
- 4 tbsp cold butter for streusel
- ½ cup flour for streusel
- ½ cup chopped pecans
Instructions
Make the streusel
Mix brown sugar, cinnamon, flour. Cut in cold butter until crumbly. Add pecans.
Ingredients
- brown sugar (¾ cup)
- cinnamon (2 tbsp)
- butter (4 tbsp)
- pecans (½ cup)
- flour for streusel (½ cup)
Make the batter
Cream butter and sugar. Add eggs, vanilla, sour cream. Mix in flour, baking powder, soda.
Ingredients
- butter (½ cup)
- sugar (1 cup)
- sour cream (1 cup)
- flour (2 ½ cups)
- eggs (2 whole)
- vanilla (1 tsp)
- baking powder (1 tsp)
- baking soda (1 tsp)
Assemble and bake
Spread half the batter in greased pan. Sprinkle half the streusel. Add remaining batter, top with remaining streusel. Bake at 350°F 45-55 minutes.
Equipment
- 9x13 pan or bundt
Before you cook
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