Scale

For the Cake:

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

For the Cinnamon Streusel:

¾ cup brown sugar

1 tablespoon ground cinnamon

½ cup chopped pecans or walnuts (optional)

2 tablespoons unsalted butter, melted

For the Glaze (Optional):

1 cup powdered sugar

2 tablespoons milk or heavy cream

½ teaspoon vanilla extract

Prepare the Cake Batter

Preheat oven to 175°C (350°F). Grease and flour a 9×13-inch baking dish or bundt pan.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In another large bowl, beat butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Mix in sour cream, then gradually add dry ingredients, stirring until just combined.

Make the Streusel

In a small bowl, combine brown sugar, cinnamon, nuts (if using), and melted butter.

Assemble the Cake

Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture over the batter.

Add the remaining batter on top and spread evenly. Sprinkle the remaining streusel over the top.

Bake the Cake

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Glaze (Optional)

Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake.

Serve

Slice and enjoy with a cup of coffee!