STREUSEL
1 c Light brown sugar, packed
2/3 c Flour
3/4 c Pecans, finely chopped
1 1/2 ts Ground cinnamon
1/3 c Unsalted butter, cut up
–CAKE–
1/2 c Unsalted butter, softened
1/2 c Light brown sugar
1/2 c Sugar
2 lg Eggs, room temperature
1 ts Vanilla
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 1/4 c Flour
1 1/3 c Sour cream
Heat oven to 350. Grease a 10″ angel food cake pan or any other 10″ tube
pan, preferably with a removable bottom.
For streusel: In a medium bowl, stir brown sugar, flour, nuts and cinnamon
to mix. Add butter and stir with a fork or rub into dry mixture with
fingertips until crumbly.
For cake: Beat butter in a large bowl with an electric mixer on medium
speed until fluffy, about 3 minutes. Add sugars, one at a time and beat
until well blended. Add eggs, one at a time, beating until blended after
each. Reduce mixer speed to low and beat in vanilla, baking powder, baking
soda and salt. Beat in half the flour, then the sour cream. When blended,
beat in remaining flour.
Spread half the batter in the prepared pan. Top with half the streusel.
Carefully spoon on remaining batter, spread smooth and crumble remaining
streusel over the top. Gently press streusel so it will adhere to cake.
Bake 1 hour 10 minutes or until a wooden pick inserted in center of cake
comes out clean. Place pan on a wire rack and let cool completely. Fun a
knife around the edges and tube to loosen cake. If pan has a removable
bottom, remove pan, run a knife around base of cake and remove tube. If pan
doesn’t have a removable bottom, place a plate on top of pan and holding
plate and pan together, carefully invert cake onto the plate, then turn
cake right side up.
Yields
12 Servings