Sour cream pie with streusel

Ingredients:

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

Preparation:

1. Preheat oven to 170°C and grease a 23cm square pan with butter.
2. StreuselCombine brown sugar, flour, and cinnamon, then stir in melted butter until evenly combined. Stir in pecans.
3. 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.
4. 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.
5. 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..