I have a very large soft spot for cakes that have a streusel/crumble topping on them. It’s located between my boobs and nether parts and expands with little effort and is sometimes affectionately referred to as Terry. Terry Tummy. Terence when I’m fed up with the reality I can not eat whatever I want whenever I want without ‘issues’ ensuing.
This recipe comes from my MIL who used to make it a lot apparently. I am dirty with her that ‘a lot’ was clearly happening a long time ago because she hasn’t made it while I’ve been part of the family. And that’s 16 years. Just kidding. I have been looking for this kind of recipe for months, so when she brought it out at a family lunch the other day, I was stoked.
- 250g butter, softened
- 1 cup caster sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups plain flour
- 1 tsp baking powder
- 1/2 tsp bi-carb
- 1 cup sour cream
- 1 cup nuts, chopped (I used pecans but walnuts or macadamias would work)
- 1 cup brown sugar
- 1 tsp cinnamon
- Preheat oven to 180C and grease and flour a 26cm springform tin
- Cream the butter and sugar until light and fluffy
- Add the eggs one at a time and the vanilla
- Fold in the dry ingredients, alternating with the sour cream
- Combine the nuts with the brown sugar and cinnamon
- Spoon half the batter into the cake tin and spread to the edges (the cake batter is quite thick)
- Top with half the nut/sugar mixture
- Spoon over remaining cake batter, then top with remaining nut/sugar mixture.
- Bake for about 45-50 minutes or until cooked when tested.
Next time I’m going to ever so slightly cut the top layer of nut/sugar/cinnamon into the batter with a palette knife.