|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 1g||3%|
|Total Sugars 25g|
|Vitamin C 0mg||1%|
|*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.|
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.
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
Gather the ingredients.
Preheat the oven to 350 F. Grease a 12-cup Bundt cake pan and set aside.
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.
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.
Make the streusel in a small bowl by combining the walnuts, cinnamon, and 3 tablespoons of sugar. Set aside.
Spoon about 1/3 of the batter into the prepared Bundt pan. Sprinkle half of the reserved streusel mixture over the batter.
Layer another 1/3 of the batter. Sprinkle with remaining nut mixture and top with remaining batter.
Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center of the cake.
Cool the cake completely on a wire rack before removing it from the pan.
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 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.