B’s sour cream cake

Sour cream cake
  • 170 grams of butter (softened)
  • 1½ cups of white sugar
  • 3 eggs
  • 1¼ cups of sour cream
  • 2 teaspoons of vanilla essence
  • ½ teaspoon of almond essence
  • 2½ cups of flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • ½ cup of brown sugar
  • 2 teaspoons of cinnamon
  • 1 teaspoon of mixed spice
  • 70 grams of pecans (diced)
  • 70 grams of walnuts (diced)

Cream butter and white sugar, then blend in eggs one at a time, sour cream, vanilla essence, and almond essence. Whisk together flour, baking powder, baking soda, and salt, and fold half-at-a-time into creamed mixture to prevent overmixing. Leave to react for five minutes.

In a separate bowl, combine brown sugar, cinnamon, mixed spice, pecans, and walnuts.

Pour half of the batter into a tin, sprinkle with half of the spice mixture, cover with remaining batter, and sprinkle the remaining spice mixture on top. Bake at 180°C for 45 minutes.