This is an easy and tasty go-to cake for coffee or tea lovers. I make this cake more often than any other because it's so satisfying. It doesn't need icing to be amazing. This recipe is a slight variation from the traditional Minnesotan recipe as I like my cake to have a little more depth in flavour. Feel free to omit the pecans and add hydrated raisins if that's your jam.
1/2 cup butter, softened to room temperature
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
rind of 1 lemon
1/4 cup white sugar
1/3 brown sugar (tightly packed)
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/2 cup chopped pecans.
Preheat oven to 325 F
Cream together butter and sugar until light and fluffy.
Combine flour, baking powder, baking soda, lemon rind, and salt. Set aside.
Beat in eggs one by one, then add sour cream, and vanilla.
Add dry mixture to creamed mixture gradually until combined.
Pour half the batter into a greased tube pan, or 13 x 9 baking pan. Smooth level with offset spatula.
Combine topping ingredients. Sprinkle half of the topping over cake batter in the pan.
Add remaining batter, smooth and sprinkly over remaining topping evenly.
Bake for 40 mins or until a toothpick inserted near the center comes out clean.