 | | Directions |
- Grease the bottom and sides of a 9 x 13 cake pan.
- Combine all the streusel ingredients in a small bowl; stir together to mix evenly and then set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating each until well mixed.
- In a smaller bowl, combine the remaining ingredients except for the sour cream. Stir the dry ingredients with a fork just to mix evenly.
- Alternately, add the flour mixture and sour cream to the egg mixture; beat after each addition. Start with flour and end with flour. Beat until well blended.
- Pour batter into the greased cake pan and spread out evenly. Sprinkle the streusel over the top.
- Cover the pan with plastic wrap and place in the refrigerator for at least 8 hours. Bake within 18 hours.
- When ready to bake, preheat the oven to 350 degrees F. Bake for 30 to 35 minutes or until a toothpick poked in the middle comes out clean.
- Remove from the oven and allow to cool slightly but serve while warm if possible. It is also delicious at room temperature.
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Prep Time: 30 minutes
Cook Time: 35 minutes
Container: 9 x 13 cake pan
Servings: 12
|  | | Ingredients | | - | | STREUSEL TOPPING: |
| - | | 3/4 cup brown sugar |
| - | | 1/2 cup chopped pecans |
| - | | 1 teaspoon cinnamon |
| - | | CAKE: |
| - | | 3/4 cup butter - softened |
| - | | 1 cup sugar |
| - | | 2 eggs |
| - | | 2 cups flour |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon baking powder |
| - | | 1 teaspoon nutmeg |
| - | | 1/2 teaspoon salt |
| - | | 1 cup sour cream |
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