This is a recipe my mom got from one of her Jewish childhood friends in Yonkers NY. It is a family standard for us, especially for holidays. Nothing beats a piece of this cake, fresh out of the oven, with a hot cup of coffee.
1/2 c. unsalted butter, softened
1 c. sugar
1 c. sour cream (use nonfat if desired, it makes no difference in taste)
1 tsp. vanilla
2 c. unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
2 c. light brown sugar
1-1/2 c. chopped walnuts
6 Tbsp. flour
6 Tbsp. butter
2 tsp. cinnamon
Prep: heat oven to 350 degrees and grease a 9 x 13 baking dish.
For the cake: Cream together the butter and sugar. Add the eggs, one at a time, then fold in the sour cream and vanilla. In a separate bowl, mix the flour, baking powder, salt, and baking soda. Add to wet ingredients and mix just until there are no more streaks of flour.
For the streusal: melt the butter in a small pan. Add the rest of the ingredients and mix thoroughly.
To assemble: Scoop 1/2 of the cake batter into the greased baking dish, and spread it out as best you can (the batter is pretty thick). Then spread 1/2 of the streusal over the cake. Use a small spoon to dollop on the remaining cake batter - you won't be able to spread it much - and top with the rest of the streusal.
Bake for about 35-40 minutes. The top should be golden brown, not dark brown. Remove from oven and let cool in baking dish for at least 15 minutes before serving.