1/2teaspoonvanilla extractsubstitution : 1 teaspoon lemon or orange zest
FOR THE TOPPING:
1/2cupchopped cashews or walnuts
2tablespoonssugar
1tablespoonall purpose flour
1tablespooncold butter
Instructions
Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a 9*5 loaf pan or a 9 inch cake pan.
Mix all purpose flour + salt + baking powder + baking soda + corn starch in a bowl and whisk well to combine.
Beat butter by hand or with a hand mixer until soft. Add sugar and beat well until the mixture is soft and fluffy. Add eggs one by one and mix well after each addition. Add vanilla and mix well.
Now add flour in three batches alternating with sour cream, beginning and ending with flour. Pour into the prepared pan.
Add the topping ingredients in a bowl and mix well with a fork pressing in between. Spread this on the cake. Bake for 40-45 minutes or till a tooth pick inserted in the center of the cake comes out clean.
Recipe Notes
If you want normal sweetness of cake, increase the amount of sugar by 1/8 cup. I have used less sugar since this is a coffee cake.
If you can find only the granulated sugar, run it through the mixer to transform into a fine powder.