Cinnamon Pecan Streusel Cake with Whole Wheat Flour
This tender spiced cake combines whole wheat and all-purpose flours for a hearty texture, topped with a crunchy oat-pecan streusel that adds delightful contrast. The cake batter is enriched with sour cream and warm spices like cinnamon and allspice, creating a comforting dessert perfect for family gatherings or potluck events. The streusel topping forms appealing clumps during baking, while the cake itself remains moist and flavorful. Baked in a 9x13 pan, it cuts into neat squares for easy serving.
Ingredients
- ¼ cup dark brown sugar, packed
- ⅓ cup quick-cooking oats, uncooked
- 2 tablespoons all-purpose flour
- ¼ teaspoons ground cinnamon
- 1 tablespoon butter, softened
- 2 teaspoons water
- ½ cup pecans, coarsely chopped
- 1 ¾ cups sugar
- ¾ cup butter, softened
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- 3 large eggs
- 1 ½ cups whole wheat flour
- 1 ½ cups all-purpose flour
- 8 ounces reduced-fat sour cream
Instructions
- 1
Mix brown sugar, oats, flour and cinnamon in small bowl
- 2
Add butter and water, rub between fingers until evenly moistened
- 3
Stir in pecans and press together to form small clumps
- 4
Heat oven to 350°F
- 5
Line a 9 x 13 baking pan with nonstick foil, letting ends extend about 2 inches above pan on short sides
- 6
Beat sugar, butter, spices, vanilla, baking soda, and salt in large bowl with mixer for 3 minutes until blended
- 7
Beat in eggs one at a time, beating well after each addition
- 8
Alternately beat in flours with sour cream on slow speed until just blended
- 9
Spread batter evenly in pan
- 10
Sprinkle with streusel
- 11
Bake for 35 minutes or until a toothpick inserted in center comes out clean
- 12
Cool completely in pan on wire rack
- 13
Lift cake by foil ends onto cutting board and cut into 24 squares
Tips
Line the pan with foil extending over the sides for easy removal and clean cutting into squares
Form the streusel into small clumps by pressing it together with your fingers for better texture contrast
Cool completely before cutting to prevent the cake from falling apart and ensure clean square cuts
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature, cut into squares
Common Mistakes
Don't overmix the batter after adding flour to avoid a tough cake
Don't skip cooling completely or the cake will crumble when cut
Don't press streusel too firmly or it won't have the right texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular oats instead of quick-cooking oats?
Yes, but chop them slightly first as they won't break down as much during baking and may create a chewier texture in the streusel.
What if I don't have whole wheat flour?
You can substitute with additional all-purpose flour for a lighter cake, though you'll lose some of the hearty flavor and nutritional benefits.
How long will this cake keep fresh?
The cake stays fresh for 3 days at room temperature when covered, or up to 1 week when refrigerated in an airtight container.