Cake:
¾ cup (1½ sticks) unsalted butter, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ tsp ground cinnamon
1 cup sour cream
⅓ cup heavy cream
1 tsp vanilla extract
Nut Crumble:
¾ cup coarsely chopped pecans
¾ cup sliced almonds
½ cup firmly packed light brown sugar
6 Tbsp all-purpose flour
½ tsp ground cinnamon
¼ cup (½ stick) melted butter
Icing:
1 cup powdered sugar
2 Tbsp milk
In a large bowl, beat ¾ cup butter on medium speed
until creamy. Gradually add granulated sugar and ½ cup brown sugar, beating
well. Add eggs, 1 at a time, beating just until blended after each addition.
In a medium bowl, combine 2 cups flour and the next 4
ingredients (through ¼ tsp cinnamon). In a small bowl, combine sour cream,
heavy cream, and vanilla. With mixer speed on low, add flour mixture to butter
mixture alternately with sour cream mixture, beginning and ending with flour.
Allow each addition to fully incorporate before adding next. Scrape batter into
a greased and floured 13-by-9-inch pan. Cover tightly; chill for 8–24 hours.
Preheat oven to 350°F. Let batter stand at room
temperature for 30 minutes.
Nut Crumble:
Combine all ingredients for Nut Crumble. Sprinkle over
batter. Bake 32–35 minutes or until a wooden pick inserted in the center comes out
clean.
Icing:
Stir together ingredients for icing until glossy and
looks like ribbons when a spoon is lifted from the bowl. Drizzle over warm cake.
Serves 8–10.
