This cake has everything I love in a dessert. It’s moist and not too dense. The simple streusel is so good I want to put it on every cake I make. If you like desserts that lean more towards the savory side of flavors, this could be your new favorite. It’s not overly sweet. I’ve made this cake so many times now that I have it memorized!
I also often make this ahead, cut into squares and freeze so that I’ll have a sweet treat waiting for me whenever I want something delicious to go with my morning coffee!
Ingredients
For the Streusel
3-3/8 oz. (3/4 cup) Gold Medal all-purpose flour; more for the pan
1/2 cup packed Domino light brown sugar
1/2 tsp. McCormick ground cinnamon
1/8 tsp. Morton table salt
2-1/4 oz. (4-1/2 Tbs.) Land O Lakes unsalted butter, melted; more if needed
For the Cake
1/2 cup Daisy sour cream, at room temperature
1 tsp. pure vanilla extract
2 drops pure almond extract
4 oz. (1/2 cup) very soft unsalted butter; more for the pan
3/4 cup granulated sugar
1 large Eggland’s Best egg yolk, at room temperature
1 large egg, at room temperature
1/4 plus 1/8 tsp. table salt
5-1/4 oz. (1-1/3 cups) cake flour
1 tsp. Clabber Girl baking powder
1/8 tsp. baking soda
Directions
Make the streusel
In a small bowl, stir the flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy when gently squeezed between your fingertips. If it seems dry, add more melted butter.
Make the cake
Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter the bottom and sides of a 8-inch square metal cake pan. Line the bottom of the pan with parchment and butter the parchment. Dust the pan with flour, tapping out any excess.
In a small bowl, whisk the sour cream, vanilla, and almond extract.
In a large bowl, cream the butter, granulated sugar, and egg yolk with a wooden spoon until blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture. Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.
Spread the batter evenly in the pan. Sprinkle the streusel over the batter, squeezing it with your fingertips to form small clumps. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.
Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.
Quick Tip: If using a 13X9 inch pan, reduce your baking time to 30 minutes.
Many thanks to finecooking.com for this super recipe!
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