Ingredients
Streusel Center:
1/4 cups of dark brown sugar
1/2 teaspoon of ground cinnamon
3/4 cups of pecans chopped
Streusel Topping:
1 1/2 cups of all purpose flour
3/4 cups of dark brown sugar
1 teaspoon of ground cinnamon
1 teaspoon of salt
12 tablespoons of unsalted butter room temperature
1/2 cups of pecans chopped
Sour Cream Cake:
12 tablespoons of unsalted butter room temperature
1 1/2 cups of granulated sugar
4 whole of eggs room temperature
1 cup of sour cream
1/4 cup of whole milk
2 1/2 cups of all purpose flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
2 teaspoons of vanilla extract
Directions
Streusel Center:
- In a medium bowl, mix together all ingredients. Set aside.
Streusel Topping:
- In a medium bowl with 2 forks, mix together all ingredients until crumbly.
Sour Cream Cake:
- Preheat oven to 325°F.
- Butter a 10” by 10” cake pan.
- In an electric mixer fitted with a paddle attachment, cream butter and sugar on medium speed until fluffy.
- Add eggs one at a time and mix until fully incorporated.
- Add sour cream and milk; mix until incorporated.
- In a medium bowl sift together flour, baking powder, baking soda, salt, nutmeg and cardamom.
- Add vanilla to butter mixture then add flour mixture. Mix until just incorporated but not over mixed.
- Spread half of the cake batter in cake pan.
- Sprinkle streusel center mixture over top.
- Spread the remaining cake batter on top of the streusel center.
- Top with streusel topping.
- Bake at 325 degrees for 55-60 minutes or until a toothpick inserted into the center comes out clean.
