- Breakfast
- Dessert
- American
- Make-ahead
- Oven
- Hand mixer
Ingredients
For the streusel
- 1 cup
pecans, coarsely chopped
- 3/4 cup
packed light brown sugar
- 1/2 cup
all-purpose flour
- 1 tbsp
ground cinnamon
- 1/4 tsp
salt
- 4 tbsp
unsalted butter, melted
For the cake
- 3 cups
all-purpose flour
- 1 1/2 tsp
baking powder
- 1 tsp
baking soda
- 3/4 tsp
salt
- 1 cup
unsalted butter (2 sticks), softened
- 1 1/2 cups
granulated sugar
- 4
large eggs, at room temperature
- 1 tbsp
vanilla extract
- 1 1/2 cups
full-fat sour cream, at room temperature
- Vegetarian
Contains milk (unsalted butter, unsalted butter (2 sticks), full-fat sour cream), eggs (large eggs), tree nuts (pecans) and wheat (all-purpose flour).
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 350°F. Butter a 9×13-inch baking pan and line the bottom with parchment, or butter and flour it well.
5 min · 350°F
- Step 2
Make the streusel: in a medium bowl, stir together the pecans, brown sugar, 1/2 cup flour, cinnamon and 1/4 tsp salt. Pour in the melted butter and stir with a fork until the mixture looks like damp, clumpy sand. Set aside.
5 min
- 1 cup pecans
- 3/4 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp unsalted butter
- Step 3
In another bowl, whisk together the 3 cups flour, baking powder, baking soda and 3/4 tsp salt.
2 min
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- Step 4
In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium-high until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla, scraping the bowl as you go.
6 min
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- Step 5
On low speed, add the flour mixture in three additions alternating with the sour cream in two, beginning and ending with flour. Mix just until no dry streaks remain; the batter will be thick.
3 min
- 1 1/2 cups full-fat sour cream
- Step 6
Spread half the batter evenly in the pan. Sprinkle about half the streusel over it. Dollop the remaining batter on top and spread gently to cover, then drag a butter knife through the pan in a few S-shaped passes to swirl. Scatter the remaining streusel over the top.
5 min
- Step 7
Bake until the top is golden and a toothpick in the center comes out with only moist crumbs, 45 to 55 minutes. Tent loosely with foil if the top browns early.
50 min, hands-off · 350°F
- Step 8
Cool in the pan on a rack at least 30 minutes, then cut into 15 squares. Good warm or at room temperature.
30 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026