About this recipe:This is great for coffee mornings or Sunday evenings for a treat with a big pot of tea. You can use any kind of nuts you like.
500g plain flour
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
100g caster sugar
2 teaspoons ground cinnamon
120g walnuts, chopped
400g caster sugar
475ml soured cream
2 teaspoons vanilla extract
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4. Grease and flour a 26cm fluted or round cake tin. In a medium bowl, mix the flour, baking powder and bicarbonate of soda together and set aside. In a separate small bowl, combine 100g sugar, cinnamon and walnuts. Set aside.
In a large bowl, cream butter and 400g caster sugar until light and fluffy. Add eggs, soured cream and vanilla. Add flour mixture and beat until well combined.
Pour half of cake mixture into tin. Sprinkle half of the streusel-nut mixture on top of cake mixture in the tin. Add remaining cake mixture, and sprinkle with the last of the streusel-nut mixture.
Bake for 45 to 60 minutes, or until a skewer inserted into cake comes out clean.