Sour Cream Streusel Cake

This is an easy, moist and very more-ish cake which cuts well, perfect for morning tea with coffee or afternoon tea with a cuppa. Let’s keep is simple and not get into the myriad definitions of “streusel”!


About this Recipe

By: Sheridan Rogers

You will need a bundt or kugelhopf tin (a moulded tin with a hole in the centre), preferably non-stick for best results. Toasted unsalted macadamias can be substituted for the almonds and cranberries for the sultanas.


Serves 10 -12



  • softened unsalted butter, 250g
  • caster sugar, 250g
  • free range or organic eggs, 3 , at room temperature
  • plain flour, 300g, sifted
  • baking powder,  1 teaspoon
  • bi-carbonate of soda, 1 teaspoon
  • salt, a pinch
  • light sour cream, 250ml
  • brown sugar, 50g
  • toasted blanched almonds, 50g
  • dark chocolate, finely chopped, 35g
  • ground cinnamon, 3/4 teaspoon

Preheat oven to 180degC (160degC fan-forced). Grease and flour a 23cm kugelhopf or bundt tin.
Cream together the butter and sugar in the bowl of an electric mixer.  Beat in the eggs one at time, beating well after each addition.
Fold through the sifted dry ingredients alternately with the sour cream, ending with the dry ingredients.
Spoon half the batter into the prepared tin.  Sprinkle the streusel evenly over the batter.
Spoon over the remaining batter, smoothing the top.
Bake for 45 – 50 minutes or until a skewer inserted in the middle come out clean.
Leave to cool in tin for 10 minutes for turning out.  Dust with icing sugar when cold.
For the Streusel: combine all the ingredients in a small bowl. Toss well to combine.