A soft loaf cake with crumbly cinnamon streusel which ripples through in the centre and crowns the top. It is perfect for breakfast , as an afternoon snack or served warm with custard for dessert.
Preheat the oven to 170°C. Lightly grease and line a 2lb loaf tin with parchment paper.
Spread nuts in a single layer on a baking tray and toast, until they are fragrant and the colour deepens. This will take about for 10 minutes. Chop and set aside.
Make the topping by whisking together brown sugar, flour, walnuts or pecans, cinnamon. Add room temperature butter and then work in with a fork until the mixture is crumbly.
Sift together flour, salt and baking powder, set aside.
In the bowl of stand mixer beat butter, sugar and vanilla extract until light and fluffy about 5 minutes.
Add eggs one at a time, beating well after each addition.
Mix in sour cream. With mixer on low, alternately add the flour mixture and milk, beginning and ending with flour mixture.
Pour half the batter into the prepared loaf tin, spreading all the way to the edges. Sprinkle the streusel filing evenly on the batter.
Spread the remaining batter on top of the filling. Sprinkle the remaining streusel over the cake batter.
Bake the cake for 45 to 50 minutes or or until tooth pick inserted in centre comes out clean. Leave to cool tin on wire racks for 10 minutes, then remove gently from the tin. Let cool for at least 30 minutes before cutting. Serve warm with ice cream or custard.
Notes
To Make a Gluten Free cake: Use an equal amount of gluten free flour blend in place of the all-purpose flour.
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