Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : One 9-inch cake
© Fredrika Stjärne

How to Make It

Step 1    

Preheat the oven to 350°. Coat a 9-inch-square cake pan with vegetable oil spray.

Step 2    Make the crumbs

In a food processor, pulse the brown sugar 
with the flour, cinnamon and salt. Add the butter and pulse until the mixture has a sandy texture. Add the oats and pecans and pulse 
until incorporated. Transfer the crumbs to a bowl and freeze until 
ready to use.

Step 3    Make the cake

In a medium bowl, combine the flour with the 
baking powder, baking soda, cinnamon and nutmeg. Sift the mixture onto a sheet of parchment paper.

Step 4    

In a large bowl, using an electric mixer, cream the butter with 
the brown sugar and salt at medium-high speed until fluffy, about 
5 minutes; scrape the bowl. Add the sour cream and beat until smooth, about 2 minutes. Beat in the eggs one at a time at medium speed, scraping the bowl after each addition. Beat in the vanilla. 
At low speed, beat in the flour mixture in 3 additions, scraping the bowl as needed.

Step 5    

Spread the batter in the prepared pan and scatter the frozen crumbs on top. Bake for 30 minutes, until golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool. Cut into 12 squares and serve warm or at room temperature.

Make Ahead

The crumbs can be frozen in an airtight container for up to 1 week. The cake can be kept at room temperature for up to 3 days.

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