Ingredients
Scale
For the Cake Batter:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ cup sour cream
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
For the Cinnamon-Pecan Streusel:
- ⅓ cup all-purpose flour
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter
- 1 cup chopped pecans
Instructions
- Prepare the Pan and Oven:
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
- Make the Streusel Topping:
- In a medium bowl, combine flour, brown sugar, and cinnamon.
- Add butter and use a fork or pastry cutter to mix until it resembles coarse crumbs.
- Stir in chopped pecans.
- Mix the Batter:
- Cream butter and sugar in a large mixing bowl until light and fluffy.
- Mix in egg, sour cream, milk, and vanilla until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring just until combined.
- Assemble the Cake:
- Spread half the batter in the prepared pan.
- Sprinkle with half the streusel topping.
- Add the remaining batter and spread gently.
- Finish with the remaining streusel.
- Bake:
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes. Slice and serve warm or at room temperature.
Notes
- Use room-temperature ingredients for a smoother batter.
- Avoid overmixing to keep the cake tender.
- Cover loosely with foil if the top browns too quickly.
- This cake is perfect for making ahead it tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Category: Brunch, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~280
- Sugar: 18g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg