This Butter Nut Crunch Cake has been a long-time family favorite recipe that makes its appearance in our home frequently. My mother always keeps the ingredients for this cake on hand as it one of her go-to recipes for a variety of occasions. One of my favorite aspects of this cake, in addition to its simplicity and decadent taste, is the aroma that fills the home while its baking. I remember numerous mornings where the fragrance from the cinnamon-sugar crumble has invited me to get out bed, pour a hot cup of coffee and indulge in a piece of this cake.
Today when I made this Butter Nut Crunch Cake, my husband asked me a recurring question - When can I eat it this? Most commonly, this question means - Are you done taking pictures so I can eat this? Today, the question was more literal - When should I eat this? He was not sure whether this was a breakfast cake or a dessert cake. I typically think of this Butter Nut Crunch Cake as a breakfast cake as I love to eat this paired with a warm cup of coffee. This is, however, a cake and can be eaten at any point during the day. Pair this cake with a glass of milk and/or some ice cream and you have yourself a dessert to serve after a luncheon or a dinner. As a result of this discussion, this cake took on an alternative name as the Magic Cake due to the ability to eat it whenever we crave something sweet.
In addition to tasting and smelling wonderful, this cake is beautiful in its simplicity. The angel food cake pan its baked in creates a tender center with a crispy outer crust that turns a beautiful golden brown. Dust a little powdered sugar over the top of the cake and you have a simple yet delicious looking cake that invites you to cut in and take a bite.
This cake also makes a wonderful last minute hostess or holiday gift for friends and neighbors. Wrap the cake in clear cellophane tied with a beautiful ribbon, some cinnamon sticks and a print out of the recipe for a quick, thoughtful and delicious gift.
Now that I have hopefully made your mouth water from the pictures and description, let's start baking!
BUTTER NUT CRUNCH CAKE
For the Cake Batter
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs, beaten
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups flour
- powdered sugar for dusting
For the Crumble
- 1/4 cup pecans, chopped
- 1/4 cup walnuts, chopped
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- Heat the oven to 350 degrees. Grease an angel food cake pan. For best results, I like to use Pam with Flour to create a fail-safe non-stick surface.
- Beat together the softened butter and white sugar with a hand mixer or stand mixer until creamy. Mix in the remaining wet ingredients including the eggs, sour cream and vanilla.
- Whisk together the dry ingredients including the baking soda, baking powder and flour. Once combined, mix the dry ingredients with the wet ingredients in small batches until fully combined.
- Prepare the crumble topping by mixing the chopped nuts, sugar and cinnamon in a small bowl or small bag.
- Scoop half the cake batter into the greased angel food cake pan and spread evenly. Sprinkle half of the crumble mixture over the cake batter. Repeat with a second layer of cake batter and final layer of crumble.
- Bake in the oven for approximately 45 minutes (until a cake tester or toothpick comes out clean).
- Allow the cake to cool on a cooling rack until cake pan is ready to handle. Remove the outer layer of the cake pan and then remove the center tube.
- Transfer cake to your serving dish, and sprinkle with powdered sugar.
- Pour yourself a warm cup of coffee or cold glass of milk and enjoy!