More than just dessert, this tender cake also doubles as a breakfast option. Pair it with the Caramelized Onion and Canadian Bacon Strata to provide the perfect brunch for a friend.

Karen Levin
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 3 ingredients; set aside.

  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.

  • Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.

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