img_5699This recipe comes from my BFF and guardian angel Jill.  We make it every year when I visit her for YackFest and this year was no exception except for the fact that she finally gave me the recipe.  Actually, I stole it while she was out of the room but I doubt she would care how I got my hands on it.  It is totally delicious and such a great snack cake to have on hand for breakfast, with coffee or tea at anytime of day.  Jill usually makes this cake in a bundt pan but being that she is the queen of bundt cakes and her pantry does house the royal collection of bundt pans, I would expect nothing less.  I, as a mere princess of the realm do not have a bundt pan large enough to take all the batter so I followed what the recipe said and made it in a 10 cup angel food pan.

img_5701It is a lovely vanilla batter which is interspersed with layers of brown sugar streusel and then topped with a layer of brown sugar, nut and butter streusel.  All totally delicious.  It has a nice moist but firm crumb which stands up to being held under a cake dome at room temperature for several days, although it hardly ever stays around that long.  It is also good toasted and spread with butter which is how I like it for breakfast after it is a few days old.  No matter how you eat it, it is fabulous.  Thanks Jill.



3/4 cup unbleached All purpose flour
3/4 cup granulated sugar
1/2 cup dark brown sugar
2 Tablespoons ground cinnamon
2 Tablespoons cold unsalted butter
1 cup pecans chopped


4 large eggs
1 1/2 cups sour cream
1 Tablespoon vanilla extract
2 1/4 cups unbleached all-purpose flour
1 1/4 cups granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons unsalted butter, softened but still cool, cut into 1-Inch cubes


Place the flour, granulated sugar, 1/4 cup of the dark brown sugar, and the cinnamnon in a food processor and process to combine.  Transfer 1 1/4 cups of this mixture to a small bowl and stir in the remaining 1/4 cup brown sugar, set aside (this will be the streusel for the inside of the cake). Add the butter and pecans to the remaining dry ingredients in the food processor bowl. Process the mixture until the nuts and butter have been broken down into small pebbly pieces, about ten second pulses. Set aside.

For the cake:

Adjust an oven rack in the lowest part of the oven and preheat to 340 degrees.  Grease a 1- cup tube pan (10-inch diameter)  Combine the eggs, 1 cup of the sour cream and the vanilla in a medium bowl and set aside.

In the bowl of a stand mixer combine the flour, sugar, baking powder, baking soda and salt at low speed for about 30 seconds.  Add the butter and remaining 1/2 cup of sour cream and mix at low speed until the dry ingredients are moistened.  Increase the speed to medium and beat for 30 seconds.  Scrape the sides of the bowl. Decrease speed to medium-low and slowing incorporate the egg mixture in 3 additions, beating for 20 seconds after each addition.

Increase mixer speed to medium-high and beat for 1 minute (the batter should increase in volume and become aerated and pale in color).

Add 2 cups of the batter to the prepared pan. With an offset metal spatula or rubber spatula, smooth the surface of the batter. Sprinkle with 3/4 cup of the streusel filling (without butter or nuts). Drop 2 cups of the batter over the streusel, spread evenly, and then add the remaining streusel filling. Top with the remaining batter and then the streusel topping (with the butter and nuts).

Bake until the cake feels firm to the touch and a toothpick or thin skewer inserted into the center comes out clean, about 50 to 60 minutes.  Cool in the pan on a rack for about 10 minutes and then unmold onto a rack and cool completely.