Ingredients
Method of preparation
Tips & ticks
Ingredients
Crumb topping
- ½ cup walnuts or pecans
- 30 gm light brown sugar
- Few mini chocolate chips
- ¼ tsp ground cinnamon
- 1 tablespoon all-purpose flour
Cake:
- 108 gm all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch salt
- 57 gm unsalted butter, room temperature
- ½ cup granulated white sugar
- 1 large eggs – room temperature
- 1 teaspoon pure vanilla extract/essence
- 3/4 cup (180 ml) sour cream or plain yogurt (full or reduced fat)
Method of preparation
Topping
- Toast the desired nuts and set aside to cool
- Chop up the nuts to desired size
- Stir together the chopped nuts, sugar, chocolate chips, ground cinnamon and flour. Set aside.
Cake
- In a bowl, sieve the dry ingredients together; all purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, using a wooden spoon, hand blender or a stand mixer; beat the butter till it turns soft, and then gradually add the sugar with constant blending till the mixture turns light and fluffy.
- Blend in the egg to the wet mixture, and beat till it is well incorporated, followed by vanilla extract/essence
- Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream. Blend well and set aside.
- Preheat the oven to 180-degree C or 350-degree F.
- To a greased and lined 9-inch pan, alternatively spread half of the batter and on top of that spread a little of the topping.
- Bake for about 40 – 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Remove from oven and let it rest for another 10 mins till the cake cools down and forms its texture.
Tips & ticks
- The nuts used can be according to your preferences.
- Toasted nuts give the toping an enriched flavour
