Sour Cream Bundt Cake With Cinnamon and Walnut Streusel

By Diana Rattray

Updated 02/21/19

Cinnamon Coffee Cake

Lauri Patterson/Getty Images

  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 12 slices (12 servings)
Nutritional Guidelines (per serving)
348 Calories
24g Fat
31g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 slices (12 servings)
Amount per serving
Calories 348
% Daily Value*
Total Fat 24g 30%
Saturated Fat 13g 63%
Cholesterol 127mg 42%
Sodium 268mg 12%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 3%
Protein 4g
Calcium 90mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A sour cream Bundt cake is super moist and this recipe adds layers of cinnamon-walnut streusel inside to make it even more delicious. The acid in sour cream tenderizes the gluten in the batter, so you don't have to worry about a dry cake. It's easy to make and this is a recipe that may just become a go-to anytime you need a quick, tasty dessert to share.

Baked in a Bundt pan, the shape makes it a great coffee cake for a weekend treat or the perfect offering for a potluck. It can be served plain or with a dessert sauce and dollop of whipped cream. You can also finish it off with a vanilla icing or caramel glaze if you like. No matter how you serve it, this one's sure to be a hit with everyone.

Ingredients

  • For the Cake:
  • 8 ounces butter (room temperature)
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla
  • 2 large eggs (room temperature)
  • 1 cup sour cream (room temperature)
  • 2 cups flour (all-purpose)
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • For the Streusel:
  • 1/4 cup walnuts (chopped)
  • 1 teaspoon cinnamon (ground)
  • 3 tablespoons sugar
  • Optional: dessert sauce and whipped cream
  • Optional: vanilla icing
  • Optional: caramel glaze

Steps to Make It

  1. Preheat the oven to 350 F. Grease a 12-cup Bundt cake pan and set aside.

  2. In a large mixing bowl, combine butter, 1 1/4 cups sugar, vanilla, and eggs. Beat with an electric mixer until light and fluffy. With the mixer on low, blend in the sour cream.

  3. In a separate medium bowl, whisk together the flour, baking soda, salt, and baking powder. Gradually stir the sifted dry ingredients into the creamed mixture.

  4. In a small bowl, make the streusel by combining the walnuts, cinnamon, and three tablespoons of sugar. Set aside.

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

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

  7. Bake for one hour or until a cake tester or toothpick comes out clean when inserted in the center of the cake.

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

  9. 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.

Easy Vanilla Icing

Combine one cup confectioners sugar with one to two tablespoons of hot water or milk and 1/2 teaspoon of vanilla extract. Mix until smooth. Thin with more milk or hot water or thicken with more confectioners sugar to get a consistency that can easily be drizzled onto the cake.

Quick and Easy Caramel Glaze

In a saucepan over medium heat, combine 1/2 cup butter, 1/2 cup brown sugar, and one tablespoon evaporated milk, light cream, or milk. Bring to a boil, stirring, for about two minutes or until the sugar has dissolved. Remove the caramel mixture from the heat and drizzle over the cake.