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“In 'Cake Keeper Cakes' by Lauren Chattman”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350°; grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
  2. Make the streusel: combine the brown sugar, cinnamon, and pecans in a bowl; work the butter pieces into the mixture, making coarse crumbs (can use your fingers or pastry blender); set aside.
  3. Make the cake: in a large measuring cup, whisk together the sour cream, egg, and vanilla.
  4. In a bowl, combine the flour, baking powder, baking soda, salt, cloves, and nutmeg.
  5. In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
  6. With the mixer on low, slowly add the egg mixture and mix until well combined.
  7. Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
  8. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
  9. Scatter the berries over the batter; scatter the streusel over the berries.
  10. Bake until the cake is golden and a pick comes out clean, about 45 minutes.
  11. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely; cut into 9 squares and serve.
  12. Store uneaten squares in a cake keeper or wrap in plastic wrap and store at room temperature for up to 3 days.

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