Sour Cream and Coffee Cake

Preparation time:  10 min – Cooking time: 55 min. – Servings: 15

Ingredients

Streusel
1/2 cup packed dark brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
3/4 cup chopped pecans
Cake
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/2 cup unsalted butter, melted
1 1/4 cups sugar
1 1/2 cups sour cream
2 large eggs
2 teaspoons vanilla extract

 

Directions

Streusel
Preheat the oven to 350 F and grease a 9-inch square pan.
For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
Cake
For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
The cake will keep, well wrapped and unrefrigerated for up to 3 days.

 

Thanks to Anna Olson for this great recipe !