Sour cream streusel cake

Sour cream streusel cake

Vanessa Levis


Quantity Ingredient
60g butter, softened
165g caster sugar
2 eggs, lightly beaten
300ml sour cream
1 teaspoon vanilla essence
300g plain flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon bicarbonate of soda, sifted
1/2 teaspoon salt, sifted

Streusel topping

Quantity Ingredient
2/3 cup pecans, roughly chopped
75g plain flour
110g brown sugar
75g butter, melted
1 teaspoon ground cinnamon


  1. Preheat oven to 180°C. Grease a 20 cm square cake tin and line the base and sides with baking paper. Ensure there is an overhang of at least 2 cm above the rim (see Tips).
  2. To make the streusel topping, combine all the ingredients in a bowl, using a fork or fingers, until crumbly. Set aside.
  3. Using an electric mixer, cream the butter and sugar together until pale and fluffy. Gradually add the eggs, beating continuously, until the mixture forms a smooth batter. Add the sour cream and vanilla and beat on low until just combined.
  4. Gently fold the combined flour, baking powder, bicarbonate of soda and salt into the butter mixture. Spoon into the prepared tin and sprinkle with the streusel topping.
  5. Bake for 40–45 minutes. Cool in the pan for 10 minutes before lifting out carefully and transferring to a wire rack to cool completely.


  • By extending the baking paper above the rim of the tin it will be much easier to lift the cake out without disturbing the streusel topping. This is a useful technique for many cakes that are too delicate to be turned out or that have a fragile topping.

    Almonds or walnuts can be used in place of pecans.

    When creaming small amounts of butter and sugar, as here, you may find it more effective to do so in a small bowl, then transfer the creamed mixture to a larger bowl and add the remaining ingredients.
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