Sour Cream Bundt Cake With Cinnamon and Walnut Streusel

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 creamed mixture.

1. In a small bowl, make the streusel by combining the walnuts, cinnamon, and 3 tablespoons of sugar. Set aside.
2. Spoon about 1/3 of the batter into the prepared Bundt pan. Sprinkle half of the reserved streusel mixture over the batter.
3. Layer another 1/3 of the batter. Sprinkle with remaining nut mixture and top with remaining batter.
4. Bake for 1 hour, or until a cake tester or toothpick comes out clean when inserted in the center of the cake.
5. Cool the cake completely on a wire rack before removing it from the pan.
6. 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 1 cup of confectioners' sugar with 1 to 2 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.