Sour cream streusel cake

Recipe~Finder

Cooking time: More than 1 hour

Serves: 10 or more

Type: Family; Kids; Cake

Tools

Kitchen friendly view

Photography: Brett Stevens

By Suzanne Gibbs

Ingredients

60g butter, at room temperature
¾ cup (165g) caster sugar
2 eggs, lightly beaten
300ml sour cream
1 teaspoon vanilla extract
2 cups (300g) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda

2/3 cup (80g) pecans, coarsely chopped
½ cup (75g) plain flour
½ cup (110g) brown sugar
75g butter, melted
1 teaspoon ground cinnamon

Preparation method

Preheat oven to 180°C or 160°C fan. Grease and line base and sides of a 20cm square cake pan. Ensure baking paper extends 2cm above rim of pan.

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

Using an electric beater, cream butter and beat in 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.

Meanwhile, sift flour with baking powder, bicarbonate of soda and ½ teaspoon 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 use paper to lift out onto a wire rack to cool completely.

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