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Ingredients
- Crumble:
- 1/4 1/4 1/4 cup old fashioned rolled oats
- 1/4 1/4 1/4 cup packed brown sugar
- 3 3 3 tblsp flour
- 1/8 1/8 1/8 tsp salt
- 2 2 2 tblsp unsalted butter, chilled
- 1/4 1/4 1/4 cup chopped pecans, toasted
- Cake:
- 6/75 6/75 1 1/2 flour (about 1 1/2 cups)
- 1 1/2 1 1/2 1/2 tsp freshly ground nutmeg
- 1 1 1 tsp baking powder
- 1/2 1/2 1/2 tsp baking soda
- 1/4 1/4 1/4 tsp salt
- 3 3 3 tblsp unsalted butter, softened
- 3/4 3/4 3/4 cup granulated sugar
- 1 1large 1large egg
- 1 1 1 large egg yolk
- 1/2 1/2 2% cup 2% reduced fat milk
- 1/3 1/3 1/3 cup reduced fat sour cream
- 1 1/2 1 1/2 1/2 tsp vanilla extract
- Baking spray with flour
Details
Preparation
Step 1
Preheat oven to 350
To prepare crumble, combine oats, sugar, flour and salt in a bowl, stirring with a whisk. Cut in 2 tablespoons butter using a pastry blender or 2 knives until mixture resembles coarse meal. Stir in toasted pecans
To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, nutmeg, baking powder, baking soda, and salt; stir with a whisk. Place 3 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well combined. Add whole egg and egg yolk, 1 at a time, beating well after each addition. Add milk, sour cream, and vanilla; beat at low speed for 1 minute or just until combined.
Spoon half of batter into an 8 inch round metal cake pan coated with baking spray. Sprinkle with half of crumble. Spread remaining batter over crumble, smoothing with a spatula. Sprinkle evenly with remaining crumble. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Place a plate upside down on top of cake; invert onto plate. Place another plate upside down on top of cake; invert onto plate.
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