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Ingredients
- ½cup/113 grams unsalted butter at room temperature
- 1¼cups/260 grams sugar
- 2large eggs
- 1½cups flour/188 grams
- 1½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- 1¼cups/300 grams sour cream
- 1teaspoon vanilla
- ½cup/104 grams sugar
- 2teaspoons all-purpose flour
- 1tablespoon cinnamon
- ⅓cup/70 grams chopped pecans or walnuts
For the Cake
For the Topping
Nutritional analysis per serving (12 servings)
348 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 4 grams protein; 216 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- Step 2
In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
- Step 3
Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
- Step 4
Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.
Private Notes
Comments
Thanks, Vicky — we retested the pan size and found the recipe worked well in an 8 x 8-inch pan. You'll see that change here.
This cake is really delicious but there is nowhere near enough batter by a 9x13 pan. I baked it in a 9" square an that was perfect
After reading about the issues many of you were having, we retested this recipe a third time. We brought the pan size back to the original 9 x 13. We also doubled the topping (although removed the butter) and decreased the baking soda. All of this should help with the overflow and/or sinkage some of you were experiencing. We also provided metric measurements for those of you who prefer to weigh your ingredients. Happy Cooking!
This recipe works well in a 9x5 loaf pan, baked for 45-50 minutes. Also, I had ricotta cheese on hand and whipped it with lemon juice to substitute for the sour cream. Divided the batter a d spread half in the loaf pan, sprinkled it with half the topping (minus the flour) and a few mini chocolate chips. Spread the remaining batter in the pan and sprinkled with the remaining topping and chocolate chips. The loaf was beautiful and moist and easy to serve in slices. Rave reviews as I served it at brunch. Will make again and again - probably in the loaf pan.
This was a big hit at brunch and had made a few small modifications due to what equipment I could find at our air b&b. Since I had leftover ricotta from a lasagna, I whipped it in food processor with about 1 tablespoon of lemon juice and used in place of the sour cream. (Excellent). Used a 9 x 5 loaf pan I used this instead of the pan size in the recipe. I spread half of the topping (without the flour) and the addition of mini chocolate chips on half of the batter in the loaf pan, then added the rest of the batter and sprinkled with the rest of topping and a few more chocolate chips. Baked it for 45-50 minutes. It stayed in a beautiful, moist loaf and was terrific.
I cooked in a 9x9 pan for 36 min. Perfect cake - a little too much sugar on top, next I will 1/2 or 3/4 but keep the same amount of nuts. Perfect for a post dinner treat and an excuse to eat cake for breakfast, super moist!