Sour Cream Streusel Bars (9-inch square)

By MarieR

The German word Streuselkuchen simply means a cake with a crumbly topping.These tasty bars toe a cinnamon-flavoured filling and topping and make a deliciously different tea-time treat.
(22 August 2010: This cake is easy to make and really good. I will make it again.)

Ingredients

• 1 cup; 2 sticks butter, diced
• 1/2 cup granulated sugar
• 3 eggs , at room temperature
• 1/2 cups plain (purpose) flour
• 1 tsp bicarbonate of soda(Baking soda)
• 1 tsp baking powder
• 1 cup sour cream
• For the topping
• 3/4 cup cup dark brown sugar
• 2 tsp ground cinnamon
• 1 cup walnuts, finely chopped
• 1/4 cup; 2-ounces; 1/2 stick butter, chopped

Details

Servings 12

Preparation

Step 1

Preheat the oven to I80°C/350°F/ IGas 4. Line the base of a 23cm/ Ift) square cake tin (pan) with (greaseproof (waxed) paper and grease the paper.

To make the topping, place the brown sugar; cinnamon and walnuts lit a bowl. Mix with your fingertips, then add the butter and continue working until the mixture resembles coarse breadcrumbs.

Cream the butter with an electric mixer until soft. Add the sugar and beat until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

5 In another bowl, sift together the flour, soda and baking powder three times.
6 Gently fold the dry ingredients into the butter mixture in three batches, alternating with the sour cream. Fold, using a rubber spatula, until all the ingredients are blended after each addition.

Pour half of the batter into the prepared tin and sprinkle over half of the topping.

8 Pour the remaining batter on top and then sprinkle over the remaining topping. Bake for 60-70 minutes, until browned. Leave to stand for about 5 minutes, then unmould. Transfer to a wire rack to cool, then cut into squares.