Cinnamon Nut Cake
This Cinnamon Nut Cake is the perfect dessert for any occasion! It’s soft and delicious, with a crunchier crust covered in cinnamon and a center of nuts. It’s not for one to rush through so take your time with this one – just follow these simple steps and you’ll have a mouth-watering cake that everyone will love!
When I first made this cake for a family gathering, I was a little nervous. This is a cake that needs to be beaten extremely well or it won’t turn out. I was worried that I wouldn’t be able to get the cake to the right consistency, but thankfully, it turned out perfectly!
Tip:
The key is to make sure you beat the batter extremely well after every addition and once all additions are added beat the cake for another twenty minutes before adding the batter into the pan. Yes, twenty minutes or more until well blended and looks light and fluffy. This is a very sensitive cake.
It’s worth the wait! The end result is a delicious cinnamon nut cake that will tantalize your taste buds. It’s perfect for any occasion, and everyone will love it! So go ahead and give it a try – you won’t be disappointed!
Tools:
- Measuring cup
- Small to medium-sized bowls
- Measuring spoons
- Blender ( hand blender or Kitchen Aid)
Streusel:
3 – 4 cups of granulated sugar
1 Tbsp. of cinnamon
1/4 cup of chopped pecan
Batter:
3 cups of all-purpose flour
1 1/2 Tsp baking powder
1 1/2 Tsp of baking soda
1 Tsp salt
3/4 cup of regular Crisco
1 1/4 cups of granulated sugar
3 eggs
1 1/2 of sourcream, 375 ml
1 1/2 Tsp of vanilla
Instuctions:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 10″ (4L) tube pan with Crisco
Streusel:
- combine all ingredients for the streusel and set aside.
Batter:
- in a separate bowl combine flour, baking powder, baking soda, and salt mix well and set aside.
- combine sour cream and vanilla in another bowl and set aside
Instructions to make the cake: :
Step 1:
Cream Crisco and sugar into a large bowl, on medium speed beat mixture until well blended. Add eggs one at a time beating well after each addition. Beat the batter until light and creamy.
Step 2:
Add dry ingredients alternating with sour cream and vanilla to sugar mixture. Beating lightly after each addition until smooth. Now, this is the tricky part beat that batter for a good 10 minutes after you have added all ingredients. This cake truly needs a beating.
Step 3:
Spread half of the batter in the greased pan. The batter will be thick in consistency so it will almost be like dropping balls of batter into your pan just do it evenly around. For example, drop some batter and rotate the pan drop more until you have filled the bottom with half the batter.
Tip:
Once you have added half the batter to the pan give it a good shake to get the batter evenly spread out and the top is looking smooth then give it a good bang on the counter to let out the air bubbles.
Step 4:
Spoon 3/4 of the streusel mixture over the batter, pour or drop the remaining batter on top and spread the rest of the streusel over top.
Tip:
Before spreading the remaining streusel do the same as you did for the bottom batter. Give it a good shake and bang the pan on the counter to release any air bubbles.
Step 5:
Bake at 350 F for 60 – 65 minutes or until the toothpick inserted in the center comes out clean. Cool for 20 minutes and turn over on a serving plate, slice and serve! Enjoy!
Tip:
Cover with foil after 50 minutes if becoming too brown on top and center needs time to catch up.
I hope you enjoy this recipe as much as I do! Let me know if you try it by leaving a comment below.
Happy Baking!
-Lana 🙂
If you love dessert recipes check out my other recipes
- Sweet and Delicious Arroz Doce (Portuguese Sweet Rice)
- Banana Bread with Pecans and Chocolate Chips
- Cracker Cake
- Portuguese Custard