Pecan Streusel Cake

    50 min

    This delicious treat is easy to whip up. A buttery sponge cake is topped with a sweet and lightly spiced pecan crumble. Enjoy for afternoon tea or elevenses.

    580 people made this

    Serves: 12 

    • 250g plain flour
    • 1/4 teaspoon salt
    • 1 tablespoon baking powder
    • 225g butter, softened
    • 250ml soured cream
    • 300g caster sugar
    • 2 eggs
    • 1 tablespoon vanilla extract
    • 110g dark brown soft sugar
    • 120g chopped pecans
    • 1 teaspoon ground cinnamon
    • 30g butter, melted

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Line a 20x30cm or similar sized tin with foil and lightly grease. Sift together the flour, baking powder and salt; set aside.
    2. In a large bowl, cream the butter until light and fluffy. Gradually beat in soured cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated. Spread batter into prepared tin.
    3. To make the topping: In a medium bowl, mix together dark brown soft sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter.
    4. Bake in the preheated oven for 30 to 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and remove foil.

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    Reviews & ratings
    Average global rating:

    Reviews in English (613)


    Like other reviewers - found this was in the oven for over an hour and still wobbly plus all the nuts and sugar sank into the cake mixture. I was confused about the bit where it says 'remove foil' - when did it say to put foil on? As this is for a birthday cake have raced out to buy more nuts in the hope that I can rescue this by adding a second topping  -  05 May 2017


    There must be an error in the recipe. I had to keep it in the oven for over an hour but still came out loose.  -  29 Apr 2013


    I made the bundt version of this the day before yesterday and served it in my espresso bar. It sold out in no time and for good reasons: beautiful and delicious! I used 1.5 times the "topping" and put it in the middle, and added a little cardamom and nutmeg as well as extra cinnamon. It is important to grease your bundt well and flour it too; I did this and still had a small area where the filling stuck to the wall of the pan. Baked for about 50 minutes at 325 degrees convection. Dusted with 10x as suggested. Very moist; keeps well in a cake dome overnight (if yours lasts long enough) and goes well with coffee drinks. I do recommend lightly toasting your pecans or walnuts before chopping. It heightens the flavors a bit in the finished cake. This is one of the best coffee cakes I have ever baked and I have tried quite a few recipes over the last 10 years or so! Highly recommended.  -  03 Feb 2008  (Review from Allrecipes US | Canada)