📝 About This Recipe
This quintessential Dairy (Milchig) specialty is a cornerstone of Jewish-American comfort baking, boasting a remarkably moist crumb thanks to the high fat content of premium sour cream. The cake features a decadent, sandy layer of cinnamon-sugar and toasted walnuts that ripples through the center and creates a crunchy, caramelized crown. Perfect for a Shavuot spread or a cozy Shabbat morning, this cake is a timeless balance of tangy creaminess and warm spice.
🥗 Ingredients
The Batter
- 1 cup Unsalted butter (softened to room temperature)
- 1 1/2 cups Granulated sugar
- 2 Large eggs (at room temperature)
- 1 1/2 teaspoons Pure vanilla extract (high quality)
- 1 cup Full-fat sour cream (do not use low-fat)
- 2 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
The Cinnamon-Walnut Streusel
- 3/4 cup Walnuts (finely chopped and lightly toasted)
- 1/2 cup Light brown sugar (packed)
- 1 tablespoon Ground cinnamon
- 1 tablespoon Unsalted butter (melted)
Optional Glaze
- 1/2 cup Confectioners' sugar (sifted)
- 1-2 tablespoons Whole milk
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9-inch tube pan or Bundt pan with butter and dust lightly with flour, tapping out any excess.
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2
In a medium bowl, prepare the streusel by combining the chopped walnuts, brown sugar, and cinnamon. Drizzle with 1 tablespoon of melted butter and toss with a fork until the mixture resembles damp sand. Set aside.
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3
In a separate medium bowl, whisk together the sifted flour, baking powder, baking soda, and kosher salt until well combined.
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4
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light, pale, and fluffy.
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5
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure even incorporation.
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6
Stir in the vanilla extract. Reduce the mixer speed to low.
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7
Add the dry ingredients in three parts, alternating with the sour cream in two parts, beginning and ending with the flour mixture. Mix just until no white streaks remain—do not overmix!
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8
Spoon half of the thick batter into the prepared pan, smoothing the top with an offset spatula.
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9
Sprinkle exactly half of the cinnamon-walnut streusel mixture evenly over the batter in the pan.
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10
Carefully dollop the remaining batter over the streusel layer and smooth it out gently to cover the filling.
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11
Top with the remaining streusel mixture, pressing it very lightly into the batter so it adheres during baking.
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12
Bake for 50-60 minutes, or until a long wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
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13
Allow the cake to cool in the pan for at least 20 minutes before gently running a knife around the edges and inverting it onto a wire rack, then quickly flipping it upright.
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14
If using the glaze, whisk the confectioners' sugar and milk together until smooth and drizzle over the cake once it is completely cool.
💡 Chef's Tips
Ensure your butter, eggs, and sour cream are truly at room temperature to prevent the batter from curdling. Always use full-fat sour cream; the acidity and fat are what give this cake its signature tender, velvety texture. To prevent the streusel from sinking to the bottom, don't let it touch the very edges of the pan when layering the middle section. If you don't have walnuts, pecans make an excellent substitute, or omit nuts entirely for a nut-free version. Store leftovers in an airtight container at room temperature for up to 3 days; the flavor actually improves on day two.
🍽️ Serving Suggestions
Serve warm with a dollop of whipped cream and a side of fresh berries. Pairs beautifully with a strong, dark roast coffee or a glass of cold milk. Excellent as a sweet finish to a dairy brunch featuring lox and bagels. Slice thinly and toast lightly in a pan with a bit of butter for a decadent breakfast treat. Serve alongside a hot glass of Earl Grey tea with a slice of lemon.