1 1/2 sticks unsalted butter, at room-temperature
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1 1/4 cups sour cream
2 1/2 cups Deya’s Gluten-Free Cake Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar
1/2 cup Deya’s Gluten-Free Cake Flour
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter
3/4 cups walnuts
Preheat oven to 350ºF.
Grease and flour, with Deya’s Gluten-Free Cake Flour, a 10-inch tube pan.
Cream butter and sugar in an electric mixer until light and fluffy.
Add eggs one at a time to sugar mixture
Add vanilla and sour cream and mix until just combined
In a medium bowl, sift Deya’s Gluten-Free Cake Flour, baking powder, baking soda, and salt.
With the mixer on low add the flour mixture to the sugar mixture and beat until just combined.
Prepare the streusel: mix the sugar, Deya’s Gluten-Free Cake Flour, cinnamon, and salt in a bowl. Add the butter and pinch until butter is all crumbled. Then add the walnuts.
Spoon half of the cake batter into the pan.
Sprinkle 80% of the streusel on top of the cake batter.
Add remaining cake batter to the pan.
Sprinkle remaining streusel on top of the cake.
Bake for 50 to 60 minutes until cake tester comes out clean.
Let cake cool on a wire rack for 15 minutes before removing from the pan.
Carefully transfer cake on to wire rack to continue cooling.