Sour Cream Bundt Cake With Cinnamon and Walnut Streusel
This delicious, moist, and easy sour cream cake has layers of cinnamon-walnut streusel. Baked in a Bundt pan, it's perfect for dessert or a potluck.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- For the Cake:
- 8ounces butter (room temperature)
- 1 ¼cups sugar
- 1teaspoon vanilla
- 2large eggs (room temperature)
- 1cup sour cream (room temperature)
- 2cups flour (all-purpose)
- ½teaspoon baking soda
- 1teaspoon salt
- 1 ½teaspoons baking powder
- For the Streusel:
- ¼cup walnuts (chopped)
- 1teaspoon cinnamon (ground)
- 3tablespoons sugar
- Optional: dessert sauce and whipped cream
- Optional: vanilla icing
- Optional: caramel glaze
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 350 F. Grease a 12-cup Bundt cake pan and set aside.Step 3
Combine butter, 1 1/4 cups sugar, vanilla, and eggs in a large mixing bowl. Beat with an electric mixer until light and fluffy. With the mixer on low, blend in the sour cream.Step 4
Whisk together the flour, baking soda, salt, and baking powder in a separate medium bowl. Gradually stir the sifted dry ingredients into the creamed mixture.Step 5
Make the streusel in a small bowl by combining the walnuts, cinnamon, and 3 tablespoons of sugar. Set aside.Step 6
Spoon about 1/3 of the batter into the prepared Bundt pan. Sprinkle half of the reserved streusel mixture over the batter.Step 7
Layer another 1/3 of the batter. Sprinkle with remaining nut mixture and top with remaining batter.Step 8
Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center of the cake.Step 9
Cool the cake completely on a wire rack before removing it from the pan.Step 10
Before serving, drizzle the cake with a vanilla icing or caramel glaze. Or serve slices of the cake with a dessert sauce or whipped cream if desired.