|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||3%|
|*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 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
Preheat the oven to 350 F. Grease a 12-cup Bundt cake pan and set aside.
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.
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.
In a small bowl, make the streusel by combining the walnuts, cinnamon, and three 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 one 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 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.