Makes 16 servings
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- ½ cup all-purpose flour
- 1 tsp ground cinnamon
- ¼ cup salted butter, melted
- 1 ¼ cups chopped toasted walnuts
- 3 tbsp packed dark brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 3⁄10 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 ¾ cups granulated sugar
- 1 cup salted butter, softened
- 3 large eggs, at room temperature
- 1 (8-ounce) container of sour cream
- 2 tsp vanilla extract
1. Preheat oven to 350°F. Spray a 9- or 10- inch tube pan with a removeable bottom insert with nonstick cooking spray; set aside.
2. For topping, in a medium bowl combine granulated and brown sugars, flour and cinnamon. Stir in butter; set aside.
3. For filling, in a small bowl combine walnuts, brown sugar, cinnamon, cloves and nutmeg; set aside.
4. For the batter, in another medium bowl, whisk together flour, baking powder, baking soda and salt; set aside. Using an electric mixer, beat sugar and butter on medium speed until fluffy and light yellow. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla (mixture may appear slightly curdled). Add flour mixture, beating on low speed just until combined.
5. Spoon one-third of the batter into the prepared pan. Sprinkle half of the filling evenly over batter. Repeat layers, ending with batter. Sprinkle with streusel topping.
6. Bake for 65 to 75 minutes or until a toothpick inserted near center comes out clean and the cake is golden brown. Cool cake in the pan on a wire rack for 15 minutes. Loosen edges of cake from pan with a thin metal spatula or knife. Remove cake from pan; cool cake completely before serving.
Note: To store, place cake in an airtight container and store at room temperature up to one week. Or double-wrap with plastic wrap and foil and freeze up to 3 months. Thaw overnight at room temperature before serving.
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