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Pecan Streusel Cake
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.
Ingredients
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
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- 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.
- 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.
- 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.
- 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:
(739)
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)