Sour Cream Streusel Cake Recipe

Name: Sour Cream Streusel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE STREUSEL TOPPING; 2/3 cup coarsely chopped pecans; 1/2 cup flour; 1/2 cup packed brown sugar; 5 tbsp butter, melted; 1 tsp ground cinnamon; None None FOR THE CAKE; 4 tbsp (1/4 stick) butter, at room temperature; 3/4 cup granulated sugar; 2 None eggs; 1 1/4 cups sour cream; 1 tsp vanilla extract; 2 cups flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt

Servings: persons

None None FOR THE STREUSEL TOPPING
2/3 cup coarsely chopped pecans
1/2 cup flour
1/2 cup packed brown sugar
5 tbsp butter, melted
1 tsp ground cinnamon
None None FOR THE CAKE
4 tbsp (1/4 stick) butter, at room temperature
3/4 cup granulated sugar
2 None eggs
1 1/4 cups sour cream
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1
Preheat the oven to 350u00b0F. Grease and line an 8-inch square baking pan with parchment paper, extending the paper at 2 opposite sides for handles.
2
For the streusel topping, combine all ingredients in a bowl with a fork until crumbly. Set aside.
3
For the cake, beat butter and sugar in an large bowl with an electric mixer until pale and creamy. Beat in eggs, one at a time, until well combined. Add sour cream and vanilla extract and beat on low speed until just combined.
4
Sift flour, baking powder, baking soda and salt into a large bowl. Fold into batter. Spoon into prepared pan. Sprinkle with streusel topping.
5
Bake for 1 hour until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.

1098

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: None None FOR THE STREUSEL TOPPING, 2/3 cup coarsely chopped pecans, 1/2 cup flour, 1/2 cup packed brown sugar, and more.

Yes, Sour Cream Streusel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cream Streusel Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions