Ingredients:

  • ½ cup (100g) granulated sugar
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (30g) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • ¼ cup (30g) chopped pecans or walnuts (optional)
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks, 170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) sour cream or plain Greek yogurt

Instructions:

  1. Prepare the Streusel: In a large bowl, combine granulated sugar, flour, brown sugar, cinnamon, salt and nuts. Cut in cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  2. Preheat the Oven and Prep Pan: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  3. Combine Dry Cake Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy using an electric mixer.
  5. Incorporate Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
  6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Assemble the Cake: Spread half of the batter evenly into the prepared pan. Sprinkle half of the streusel topping over the batter. Spread the remaining batter over the streusel and top with the remaining streusel topping.
  8. Bake: Bake for 45-55 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
  9. Cool: Let the cake cool in the pan for at least 15 minutes before slicing and serving.