1/3 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 cup walnuts or pecans, chopped
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon kosher salt
4 ounces (1/2 cup) unsalted butter
1 cup sugar
1 cup sour cream
1 1/2 teaspoons vanilla extract
Preheat the oven to 325°F. Butter a 9x12 inch cake pan.
Make Topping: In a small bowl, combine the sugars, cinnamon and chopped nuts and set aside.
Make Cake Batter: Sift flour, baking soda, baking powder and salt into a medium bowl and set aside. Beat the butter in a large bowl with an electric mixer on high speed until smooth and creamy, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2-3 minutes. Beat in eggs, one at a time, beating well after each addition (don't be concerned if mixture looks slightly curdled). Beat in sour cream and vanilla extract until the mixture is creamy and smooth. Slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture. Mix until batter is just blended. Be careful not to over mix or cake can become tough.
Bake Cake: Pour the batter into the buttered pan and spread evenly. With a fork, make holes in the batter and fill with some of the topping mixture, reserving some for the top. Distribute the remaining topping over the top. Bake until a toothpick inserted into the center comes out clean, about 30-40 minutes. Transfer to a cooling rack and cool slightly. Serve warm or at room temperature.
Recipe created by Parties That Cook®