Sour Cream Bundt Cake With Cinnamon and Walnut Streusel

Name: Sour Cream Bundt Cake With Cinnamon and Walnut Streusel
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 servings
Cuisine: Southern,American
Ingredients: 8 ounces (1 cup) unsalted butter, room temperature; 1 1/4 cups sugar; 1 teaspoon pure vanilla extract; 2 large eggs, room temperature; 1 cup sour cream, room temperature; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 1/2 teaspoons baking powder; 1/4 cup walnuts, chopped; 1 teaspoon ground cinnamon; 3 tablespoons sugar; Dessert sauce, optional; Whipped cream, optional; Vanilla icing, optional; Caramel glaze, optional

A moist sour cream cake, featuring cinnamon-walnut streusel layers and baked in a Bundt pan, serves as an ideal dessert or potluck contribution.

⭐ 4.3 (24 reviews) Prep: 20 minCook: 60 minTotal: 80 minYields: 12 servings

Category Tags:

Dessert Brunch Cake

Cuisine Tags:

Southern American

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Instructions

Preheat the oven to 350 F and grease a 12-cup Bundt pan.
Beat butter, 1 1/4 cups sugar, vanilla, and eggs until fluffy, then mix in sour cream.
Whisk flour, baking soda, salt, and baking powder, then gradually stir into the creamed mixture.
Combine walnuts, cinnamon, and 3 tablespoons sugar for the streusel.
Layer 1/3 of the batter in the pan, sprinkle half the streusel, add another 1/3 batter, sprinkle the remaining streusel, and top with the final batter.
Bake for 1 hour, or until a cake tester comes out clean.
Cool the cake completely on a wire rack before removal.
Serve with vanilla icing, caramel glaze, dessert sauce, or whipped cream.

Nutritional Info (per serving)

Calories: 372 kcal

Carbohydrate: 42 g

Cholesterol: 83 mg

Fiber: 1 g

Protein: 4 g

Saturated Fat: 12 g

Sodium: 430 mg

Sugar: 25 g

Fat: 22 g

Unsaturated Fat: 0 g