US-style pecan crumbcake recipe | delicious. magazine

Ingredients

• 175g unsalted butter, at room temperature
• 300g caster sugar
• Finely grated zest 1 large orange
• 1 tsp vanilla extract
• 3 large free-range eggs, lightly beaten
• 1 tbsp baking powder
• 315g plain flour
• 180ml soured cream
• For the pecan streusel
• 140g plain flour
• 1 tsp ground cinnamon
• Pinch freshly grated nutmeg
• Pinch sea salt flakes
• 40g light brown sugar
• 40g caster sugar
• 100g unsalted butter, cubed
• 65g roughly chopped pecans, toasted
• You’ll also need…
• 23cm loose-bottomed cake tin, lightly greased and lined with baking paper