THE ULTIMATE SOUR CREAM CRANBERRY-STREUSEL BUNDT CAKE

The Ultimate Sour Cream Cranberry-Streusel Bundt Cake image

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

Previous Next

1 1/2 cups chopped walnuts
1 1/4 cups firmly packed light brown sugar
5 teaspoons cinnamon
6 teaspoons sifted cocoa powder
1/2 cup dried cranberries
3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup butter, softened (no subs!)
1 1/2 cups sugar
3 large eggs
1 1/2 tablespoons vanilla
1 (16 ounce) container sour cream
2 cups powdered sugar
3 -4 tablespoons whipping cream
red food coloring (optional)

Steps:

Set oven to 350°.
Generously butter a 12-cup Bundt pan (can use a tube pan also).
In a bowl mix together all streusel ingredients; set aside.
For the cake: sift together the flour, baking powder, baking soda and salt.
In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.
Beat in eggs one at a time until well blended.
Add in sour cream until well blended.
Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.
Pour 1/3 of the batter into prepared baking pan.
Sprinkle with half of the streusel mixture.
Spoon another 1/3 batter over the streusel mixture.
Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.
Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).
Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.
Turn the cake out onto a rack to cool completely.
In a bowl whisk together the confectioners sugar and 2 tablespoons whipping cream adding/whisking in more whipping cream to create a THICK glaze (make sure it is thick enough to cling to the cake).
Drizzle over the cake.