Sour cream pie with streusel
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
You'll melt into this pie over a cup of coffee before you know it. It's incredibly delicious, tender, and topped with crunchy pecans. It's easy to make, and it keeps for up to three days, though you probably won't need to test that. A little secret is to make small swirls with a skewer, twisting the crumbs around. This will gently incorporate them into the batter and prevent them from separating into a separate layer during baking. The cake is very easy to eat and can be picked up right by hand, making it perfect for snacking on a park bench.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcake
- 2 cups premium flour
- 1 tbsp baking powder
- 1 teaspoon of salt
- 0.5 tsp of soda
- 1/4 tsp ground allspice
- 55 g butter, melted
- 1 and 1/4 cups sugar
- 1.5 cups sour cream
- 2 large eggs
- 2 tsp vanilla extract
Streusel
- 0.5 cup brown sugar
- 1/4 cup flour
- 1 teaspoon ground cinnamon
- 3 tbsp (45 g) butter, melted
- 3/4 cup chopped pecans
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Cooking the dish according to the recipe:
- Preheat oven to 170°C and grease a 23cm square pan with butter.
- StreuselCombine brown sugar, flour, and cinnamon, then stir in melted butter until evenly combined. Stir in the pecans.
- CupcakeSift together the flour, baking powder, salt, baking soda, and allspice. In a separate bowl, whisk together the melted butter, sugar, sour cream, eggs, and vanilla. Stir the mixture into the flour until smooth.
- Spread half the batter into the prepared pan and sprinkle half the streusel on top. Using a skewer or paring knife, lightly swirl the crumb topping into the batter. Top with the remaining batter, spread it out, and then sprinkle the remaining crumb topping over the cake, swirling it lightly with a skewer.
- Bake the cake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Cool to room temperature in the pan before slicing. This cake will keep outside the refrigerator, well wrapped in a towel, for up to 3 days..
Author of the recipe - Anna Olson is a pastry chef and television host.
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