Description
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
Ingredients
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
Streusel
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup chopped walnuts
Instructions
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.
Notes
*Store covered, at room temperature for 5 days.
*To freeze: make sure cake is fully cooled. Wrap first in plastic wrap and then wrap in aluminum foil for the freshest cake and to avoid freezer burn. Don't forget to label the outside with what is is and the date.