Ingredients: |
Ingredients: For the Streusel:
1½ cups walnut halves
¼ cup granulated sugar
¼ cup light brown sugar, lightly packed
For the Batter:
2 sticks unsalted butter, chilled and cut into 1-inch cubes
1¼ teaspoons baking soda
2 teaspoons baking powder
2 teaspoons kosher salt
2½ cups granulated sugar
4 cups unbleached all-purpose flour
3 extra-large eggs, lightly beaten
2 cups full fat sour cream
Softened butter for greasing the baking pan
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Directions: |
Directions:1). Grease a 9- by 13- by 2½-inch pan with softened butter and set aside. To prepare the streusel, adjust the oven rack to the middle position and preheat the oven to 325 degrees. Spread the nuts on a baking sheet and toast in the oven until lightly browned, about 10 to 12 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Cool and chop finely. In a small bowl, combine the walnuts and sugars and set aside.
2). Turn the oven up to 350 degrees. To prepare the batter, cream the butter, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment on low until softened, about 2 to 3 minutes. Add the sugar and mix on medium speed for 3 to 4 minutes, until the mixture is light and fluffy, scraping down the sides of the bowl as needed. Turn the mixer to low and add the flour in 3 batches and the eggs in 2 batches, alternately, beginning and ending with the flour. Mix just until combined after each addition. Stir in the sour cream.
3). Spoon half the batter into the prepared pan and spread to even. Sprinkle half of the streusel over the batter. Pour the remaining batter over the streusel and sprinkle the surface with the remaining streusel. Bake for 45 minutes, until firm to the touch and the topping is nicely browned and crunchy or a toothpick inserted in the center comes out clean. |
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