Posted by Leonor de Sousa Bastos
at August 24, 2008 at 7:29 PM. 
Between the green leaves of our tree on the window, light fills the house in small living shadows...
Tea and cake get involved in the complicity of a warm kiss.
Sour cream streusel cake
Serves 8:
Cake:
4 egg yolks
1,5 dl sour cream
175 g melted butter (at room temperature)
200 g wheat flour
200 g sugar
1 ts. baking powder
1 ts. baking soda
vanilla
salt
Streusel:
100 g brown sugar
25 g sugar
63 g walnuts
63 g hazelnuts
Cinnamon powder
65 g wheat flour
60 g butter, diced
1 apple, diced
Pre-heat the oven to 180º C.
Streusel:
Chop the nuts and combine with brown sugar and cinnamon.
Combine flour and butter with your hand until crumbly.
Add half of the nuts mixture.
Set aside the other half.
Cake:
Mix the egg yolks with 1/4 of sour cream and vanilla. Set aside.
Combine together flour, sugar, baking powder, baking soda and salt.
Add melted butter and stir well until it gets spongy and creamy.
Combine with the egg yolks mixture.
Pour half of the batter on the pie pan.
Spread the sugar mixture, nuts and apple on top.
Pour the remaining batter.
Finish with the streusel.
Bake for 1 hour, covering the cake with aluminum foil at 45 minutes.
Serve with more
streusel, fruit or nuts.
Labels: brunch, nuts, recipes, sour cream