Sour Cream Bundt Cake With Cinnamon and Walnut Streusel

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



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Preheat the oven to 350 F. Grease a 12-cup Bundt cake pan and set aside.
  3. 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.
  4. 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.
  5. Step 5

    Make the streusel in a small bowl by combining the walnuts, cinnamon, and 3 tablespoons of sugar. Set aside.
  6. Step 6

    Spoon about 1/3 of the batter into the prepared Bundt pan. Sprinkle half of the reserved streusel mixture over the batter.
  7. Step 7

    Layer another 1/3 of the batter. Sprinkle with remaining nut mixture and top with remaining batter.
  8. Step 8

    Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center of the cake.
  9. Step 9

    Cool the cake completely on a wire rack before removing it from the pan.
  10. 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.