This homemade treat of buttery deliciousness paired with a sweet, salty crunchy crumb will wake up your memories of days gone by.
For this recipe use a Large Tube Pan
Preheat oven to 180c/350f
Toast ¾ cup of chopped pecans – set aside to cool
Reduce heat in oven to 160c/325f
Prepare Streusel Topping:
½ cup Brown sugar- packed
½ cup flour
½ teaspoon sea salt
2 teaspoons cinnamon (add a little extra if you like !!)
¼ cup cold butter –cut in small pieces
Combine Sugar, flour, salt and cinnamon. Cut in butter until mixture resembles crumbs. Stir in half of the toasted Pecans.
Set aside in a cool place.
Prepare Batter:
1cup butter
2 cups sugar
6 eggs
3 cups flour
¼ teaspoon Baking Soda
1 teaspoon Baking Powder
8 oz Sour Cream
1 teaspoon Vanilla
In a kitchen aid fixed with a paddle attachment beat butter and sugar together until light and creamy. Add eggs one at a time, until incorporated. Add flour baking soda , and baking powder alternately with sour cream and vanilla beating after each addition.
Be mindful not to over mix.
Pour half of the batter into a greased and floured tube pan.
Sprinkle with
Center Streusel:
Remaining half toasted pecans
¼ cup Brown Sugar
1 ½ teaspoons cinnamon
Pour remaining batter on top.
Top with Streusel topping.
Bake for 1 hour and 20 minutes or until wooden skewer come out clean.
Let cake sit for 20 minutes before removing from pan.
Cool completely on wire rack.
Eaton Square Edibles 
May 22nd, 2012 at 6:25 pm
here you go eric !!
May 22nd, 2012 at 6:30 pm
Ohhhhhhhhh, you did it!!!!!!!! You are the best Gina. I am so excited. Thank you! E
May 22nd, 2012 at 6:31 pm
It looks so moist and beautiful too. Nice swirl there, kiddo!
May 22nd, 2012 at 8:57 pm
ill work on the crumb cake as well.but this one is
so good you’ll start speaking in a NY accent !