SOUR CREAM STREUSEL CAKE
Notes:
The bulk ingredients are listed in metric units and I highly recommend getting a digital kitchen scale for general baking needs. I’ve linked the one I use from Amazon. It’s less than $20, rechargeable, and easy to use.
You do not need a stand mixer or electric mixer to make this recipe, but it helps speed things up. I used a 5”x9” glass loaf pan. You can use a slightly smaller one for more height to your cake. If you use chocolate wafers for the streusel (like me) I highly recommend finely chopping them. I used Himalayan pink salt, but you can also use a salt akin to Diamond Crystal.
A perfectly sweet slice of heaven with cinnamon, maple syrup, and walnuts swirled in.
Prep and bake time is ~1 hr 20 mins.
STREUSEL FILLING:
Maple Syrup 85 g
Walnuts, finely chopped 29 g
Semi-sweet chocolate chips
or chocolate wafers 29 g
Cinnamon powder 3/4 tsp
Cocoa powder 1/2 tsp
CAKE BATTER:
Cake flour 170 g
Salt 1/2 tsp
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Butter, softened 114 g
Granulated sugar 57 g
Large eggs, room temp 2
Vanilla extract 1 tsp
Sour cream 114 g
WHIPPED CREAM TOPPING:
Heavy whipping cream, cold 125 g
Optional vanilla bean powder or vanilla bean paste 1/4 tsp
Maple syrup 1 tsp
DIRECTIONS:
1. Preheat oven to 380 F.
2. Spray or coat your loaf pan with some oil or butter and place a piece of parchment paper down length wise.
3. To prepare the streusel filling combine all the filling ingredients in a bowl and mix with a spatula and set aside.
4. For the cake batter sift together the flour, salt, baking powder and baking soda.
5. In a separate bowl cream together the butter and sugar (with the paddle attachment) starting at a low speed and increasing to a medium speed until smooth and sugar is completely dissolved, ~5 mins.
6. In a separate bowl combine the eggs, vanilla, and sour cream and beat until smooth.
7. Add half the sour cream/egg mixture to the butter/sugar mixture, and mix, then add half the flour mixture, and mix until just incorporated. Do that again for the remaining sour cream/egg and then the remaining flour. If using a mixer at the end you will need to use a soft spatula to fold in any remaining flour at the sides and bottom of bowl. Make sure there are no streaks of flour or sour cream left unmixed.
8. Add the mixed cake batter to the prepared loaf pan.
9. Pour the streusel filling on top of the batter and use a knife to blend (marble) the filling into the batter using swirling motions. Make sure your knife touches the bottom of the loaf to get the streusel to go deep.
10. Optionally add a line of butter or oil right on the center top of the cake to get an aesthetic split after baking.
11. Bake at 380 F until firm to the touch, about 40 mins. Allow to cool in the loaf pan for about 20-30 mins before pulling the cake out. Then allow to cool to approximately room temp, if it’s slightly warm when cutting and serving it’s ok and all the more delectable. Use a sharp serrated knife to cut slices.
12. While the cake is baking prepare the whipped cream topping by combining all the ingredients in a bowl and start whipping at a low speed and move up to a high speed until you get stiff speaks, ~2 mins. Refrigerate until cake is ready to serve.
Enjoy and if you try it let me know how you like it!