Preheat the oven to 350°F. Lightly grease a 9" x 9" pan.
Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
For the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
To make the cake: In a large bowl, beat together the butter, salt, sugar, baking powder, and vanilla until well combined and smooth.
Add the eggs one at a time, beating well after each addition.
Add in the sour cream till well combined.
Add the flour to the butter mixture beating gently to combine.
Pour/spread half the into the prepared pan(s), spreading all the way to the edges.
Sprinkle the 1/2 of the filling evenly atop the batter.
Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
Sprinkle the remaining topping over the batter in the pan.
Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes. When pressed gently in the middle, the cake should spring back.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
Ingredients
Directions
Preheat the oven to 350°F. Lightly grease a 9" x 9" pan.
Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
For the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
To make the cake: In a large bowl, beat together the butter, salt, sugar, baking powder, and vanilla until well combined and smooth.
Add the eggs one at a time, beating well after each addition.
Add in the sour cream till well combined.
Add the flour to the butter mixture beating gently to combine.
Pour/spread half the into the prepared pan(s), spreading all the way to the edges.
Sprinkle the 1/2 of the filling evenly atop the batter.
Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
Sprinkle the remaining topping over the batter in the pan.
Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes. When pressed gently in the middle, the cake should spring back.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
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