Sour Cream Bundt Cake With Cinnamon and Walnut Streusel

Cinnamon Coffee Cake
Lauri Patterson / Getty Images
  • 80 mins
  • Prep: 20 mins,
  • Cook: 60 mins
  • Yield: 12 servings
Ratings (5)

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.

What You'll Need

  • 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

How 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 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.

Nutritional Guidelines (per serving)
Calories 348
Total Fat 24 g
Saturated Fat 13 g
Unsaturated Fat 7 g
Cholesterol 127 mg
Sodium 268 mg
Carbohydrates 31 g
Dietary Fiber 1 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)