Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease your springform pan with butter and line the base with parchment paper.
- Combine flour, brown sugar, cinnamon, and chilled butter cubes in a medium bowl. Use your fingertips or a pastry cutter until the mixture resembles coarse sand. Stir in the chopped nuts and set aside.
- Whisk the flour, baking powder, baking soda, and salt in a large bowl.
- In your stand mixer, beat the softened butter and granulated sugar until the volume increases and the color lightens.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Pour in the vanilla bean paste and a portion of the maple syrup.
- Alternately add the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients.
- Pour half of the batter into the prepared pan. Sprinkle half of the streusel over the batter.
- Spread the remaining batter over the streusel layer. Top with the rest of the nut mixture. Press down slightly.
- Bake for 45 to 55 minutes, checking the internal temperature. The cake is done when it hits 200°F (93°C).
- Allow the cake to cool in the pan for 15 minutes before releasing the springform sides.
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, freeze individual slices for up to two months. Reheat in a toaster oven at 300°F (150°C).