This recipe was printed in the Oregonian today. You can try to make this yourself, or you can just be reverent and pick up the untouchable, ineffably good real deal at Jim and Patty’s, 4951 NE Fremont Street, Portland.
Preheat oven to 350 degrees. Grease and lightly flour a 9-by-13 inch deep baking pan.
1/4 cup all-purpose flour
1 1/2 cups firmly packed light brown sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted (1/2 sticks)
1 cup finely chopped roasted hazelnuts
2 2/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened (2 sticks)
1 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla
1 1/4 cups sour cream
TO MAKE THE TOPPING: In a bowl, whisk together the flour, brown sugar and cinnamon until blended. Stir in the butter until the topping is crumbly. Stir in the hazelnuts.
TO MAKE THE CAKE:
In a bowl, whisk together the flour, baking powder, and salt until well-blended; set aside.
In a stand mixer set on medium speed, beat the butter and sugar until creamy. Beat in the vanilla and the eggs, one at a time, until well-blended, scraping down the sides and bottom of the bowl as necessary. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture. Scrape down the sides and bottom of the bowl. The batter should be smooth and blended.
Spread the batter into the prepared baking pan and sprinkle the reserved topping over the batter. Bake until the cake has risen and browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan for at least 15 minutes. Cut into 12 pieces and serve. Makes 12 servings.