Streusel Topping for Cakes - Master Cookbook Recipe # 180

Name: Streusel Topping for Cakes - Master Cookbook Recipe # 180
Prep time: 5 min
Total time: 5 min
Yield: 1 1/2 cups
Cuisine: Southern
Ingredients: 1 cup Chopped nuts (Pecans or Walnuts are best); 1/2 cup Light brown sugar, packed; 1 tsp Ground cinnamon

This simple, three-ingredient streusel is the ultimate "shortcut" to a professional-looking cake. It creates a sweet, crunchy, and aromatic crust that eliminates the need for frosting. It’s particularly famous for topping the Sour Cream Banana Pound Cake.

This is recipe #180 in Tammy’s Master Cookbook.

Prep time: 5 minTotal time: 5 min

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Ingredients

1 cup Chopped nuts (Pecans or Walnuts are best)
1/2 cup Light brown sugar, packed
1 tsp Ground cinnamon

Instructions

Combine: In a small mixing bowl, add the chopped nuts, light brown sugar, and cinnamon.
Mix: Toss the ingredients together until the cinnamon and sugar are evenly distributed among the nuts.
Apply: Sprinkle the mixture evenly over your cake batter before placing it in the oven.
Bake: Bake your cake according to its specific recipe instructions. The sugar will caramelize with the nuts to create a crisp, flavorful topping.

Notes

Pro Tips -

Ideal for Sheet Cakes: While this works great on tube pans, it is especially effective for sheet cakes where you want a uniform, crunchy bite in every square.
No Frosting Needed: This topping is so flavorful and decorative that you can skip the hassle of making and applying frosting once the cake cools.
Variation: For an even richer flavor, you can add a tablespoon of melted butter to the mixture to create small "clumps" of streusel, but the dry mix works perfectly as-is for a classic Southern finish.