Pecan Streusel Cake
Indulge in the irresistible charm of this Pecan Streusel Cake, a buttery, moist dessert with layers of sweet, nutty decadence. Featuring a tender sour cream-infused cake base, this recipe is swirled with a luscious streusel made from brown sugar, cinnamon, and chopped pecans, creating the perfect balance of softness and crunch. Each bite offers a cozy, spiced flavor that pairs beautifully with your morning coffee or afternoon tea. Easy to assemble in just 20 minutes of prep time, this dessert bakes to perfection in under an hour and is sure to impress at any gathering. Ideal for brunches, holidays, or an afternoon treat, this Pecan Streusel Cake is comfort baking at its finest.
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Recipe Information
Ingredients
- 170 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 240 grams sour cream
- 100 grams brown sugar
- 120 grams pecans, chopped
- 1.5 teaspoons ground cinnamon
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) bundt pan or a similar-sized round cake pan.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
In a small mixing bowl, combine the brown sugar, chopped pecans, and ground cinnamon to make the streusel topping.
Spoon half of the cake batter into the prepared pan, spreading it evenly. Sprinkle half of the pecan streusel mixture over the batter.
Add the remaining cake batter on top, spreading it gently to cover the streusel. Sprinkle the remaining streusel evenly over the top.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before serving.
Slice and enjoy your Pecan Streusel Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
4780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.6 g | 364% | |
| Saturated Fat | 130.4 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 3067 mg | 133% | |
| Total Carbohydrate | 531.2 g | 193% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 319.5 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 654 mg | 50% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
