Pecan Cinnamon Crumb Cake

Recipe adapted from https://www.allrecipes.com/recipe/246868/pecan-sour-cream-coffee-cake/

Makes: 8×4 loaf

For the crumb:

• 1 cup Pecans, roughly chopped
• 3 Tbsp Caster sugar
• 3 Tbsp Brown sugar (I use demerara)
• 1 tsp Cinnamon powder
• 2 Tbsp Oil
• A pinch of salt

For the cake:

• 120 g Caster sugar
• 1 Egg
• 1/3 cup Oil
• 1 tsp Vanilla
• 150 ml Sour cream
• 150 g Plain flour
• 1/8 tsp Salt
• 1 tsp Baking powder
• 1/2 tsp Baking soda

How to put this together

1. Mix together crumb ingredients until everything is well coated.
2. Line an 8×4 loaf tin with baking paper
3. Preheat oven 175 C
4. Sift together flour + salt + baking powder + baking soda
5. Beat egg + sugar on high speed for 5 mins.
6. Add oil + vanilla + sour cream. Beat on medium speed for 2 mins.
7. Add sifted flour mixture. Beat on low until just mixed. Do NOT over beat this.
8. Pour half the cake batter in the lined loaf tin.
9. Scatter half the crumb mixture evenly over the batter.
10. Add the remaining half of cake batter. Gently spread to evenly cover the crumb.
11. Scatter the remaining half of crumb mixture. Very gently press crumbs into the mixture.
12. Bake for 30-40 mins (or until a clean skewer inserted come out clean)
13. Leave to cool.