Sour Cream Bundt Cake With Cinnamon and Walnut Streusel

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/15/22
Sour Cream Bundt Cake With Cinnamon and Walnut Streusel

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 12 servings
Yield: 1 cake
Nutrition Facts (per serving)
372 Calories
22g Fat
42g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 372
% Daily Value*
Total Fat 22g 28%
Saturated Fat 12g 60%
Cholesterol 83mg 28%
Sodium 430mg 19%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 3%
Total Sugars 25g
Protein 4g
Vitamin C 0mg 1%
Calcium 70mg 5%
Iron 1mg 7%
Potassium 75mg 2%
*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 (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

For the Streusel:

  • 1/4 cup walnuts, chopped

  • 1 teaspoon ground cinnamon

  • 3 tablespoons sugar

  • Dessert sauce, optional

  • Whipped cream, optional

  • Vanilla icing, optional

  • Caramel glaze, optional

Steps to Make It

  1. Gather the ingredients.

    Sour Cream Bundt Cake With Cinnamon and Walnut Streusel ingredients

    The Spruce / Diana Chistruga

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

    Greased Bundt cake pan

    The Spruce / Diana Chistruga

  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.

    butter, sour cream, sugar, vanilla, and eggs in a large mixing bowl

    The Spruce / Diana Chistruga

  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.

    Whisk together the flour, baking soda, salt, and baking powder and add to the mixture in the bowl

    The Spruce / Diana Chistruga

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

    combining the walnuts, cinnamon, and three tablespoons of sugar in a bowl

    The Spruce / Diana Chistruga

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

    batter and nut mixture in the bundt pan

    The Spruce / Diana Chistruga

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

    batter and nut mixture layers in a bundt pan

    The Spruce / Diana Chistruga

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

    baked cake in a bundt pan

    The Spruce / Diana Chistruga

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

    cake in a bundt pan on a cooling rack

    The Spruce / Diana Chistruga

  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.

    Sour Cream Bundt Cake With Cinnamon and Walnut Streusel

    The Spruce / Diana Chistruga

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 1 tablespoon evaporated milk, light cream, or milk. Bring to a boil, stirring, for about 2 minutes or until the sugar has dissolved. Remove the caramel mixture from the heat and drizzle over the cake.