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This cinnamon streusel cake is perfectly delicious as is, enjoyed with a cup of coffee or tea.  Or, according to my husband, is phenomenal with a scoop of vanilla ice cream



1/2 cup unsalted butter, softened

1 cup sugar

2 eggs, room temperature

8 oz/1 cup sour cream

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda


1/2 cup sugar

1 teaspoon cinnamon

1/2 cup chopped walnuts


Preheat oven to 350°.

Grease a 9 x 5 loaf pan with a baking spray or light coating of shortening.  

In a mixer, cream the  butter and 1 cup of sugar in large bowl until smooth.  Beat in the eggs, sour cream and vanilla.

Whisk together the  flour, baking powder and baking soda in  medium bowl.  Pour this into the butter mixture and blend just until combined.  

In a small bowl stir the sugar, cinnamon and walnuts.  Pour half the batter in the loaf pan and sprinkle half the cinnamon mixture over it. Pour remaining batter and then the cinnamon mixture.  Lightly press the cinnamon sugar nut mixture on top of the batter.

Bake the cake for approximately 1 hour or until wooden toothpick tested in the center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Using a metal spatula or butter knife, gently loosen around the edge of the pan. I place a piece of parchment or wax paper under the rack and then flip the pan to cool completly.


**I wish I could give credit to whoever wrote this recipe.  I have been baking it long before the internet and food blogs. Back in the day we just ripped out recipes from magazines and shoved them in a drawer; most likely never to be seen again.  But not this one!