Streusel Cake

    1 hour 20 min

    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.

    133 people made this

    Serves: 12 

    • 500g plain flour
    • 2 teaspoons baking powder
    • 2 teaspoons bicarbonate of soda
    • 100g caster sugar
    • 2 teaspoons ground cinnamon
    • 120g walnuts, chopped
    • 225g butter
    • 400g caster sugar
    • 4 eggs
    • 475ml soured cream
    • 2 teaspoons vanilla extract

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. 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.
    2. 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.
    3. 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.
    4. Bake for 45 to 60 minutes, or until a skewer inserted into cake comes out clean.

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    Reviews in English (123)


    This coffee cake was great! I did make some changes though: instead of using 2 cups white sugar, I used 1 cup white & 1 cup brown. I then used light sour cream and I doubled the streusel topping. On the topping I used brown sugar instead of white. I made mine in a 9 x 13 pan and it baked for about 45 min. My family loved it, thanks Mary!  -  07 Mar 2003  (Review from Allrecipes US | Canada)


    This was a nice recipe. I left out the nuts and made the streusel from half cup brown and half cup granulated sugar, with more cinnamon and 1/4 tsp of nutmeg. Next time I would make more streusel so that the layer of it is more pronounced and add more flavor. I gradually added streusel to the top of the cake as it baked so that the sugar wouldn't burn. This made a really nice crust to the cake. If doing this, may need to increase the cooking time slightly due to the opening of the oven. Let it cool for few hours before cutting. Wouldn't recommend baking this the morning you want to serve it because it won't cut nicely and makes for a sloppy presentation.  -  19 Dec 2007  (Review from Allrecipes US | Canada)


    I made these into muffins, baking for 20 minutes. They were wonderful and simple to make!  -  10 May 2003  (Review from Allrecipes US | Canada)