Makes 10-inch Bundt®-type cake, 12 to 16 slices
INGREDIENTS
unsalted butter for pan
Streusel:
- 1 cup coarsely chopped walnuts
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- 2¼ cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, at room temperature, cut into 1-inch pieces
- 1½ cups granulated sugar
- 3 large eggs, at room temperature
- 1½ cups sour cream
- 1 tablespoon pure vanilla extract
No nutrition information available
INSTRUCTIONS
Preheat oven to 350°F. Evenly brush a 10-inch (12-cup) Bundt®-type tube pan with 2 tablespoons softened or melted butter.
Place walnuts in a small bowl with the ½ cup granulated sugar and 1 tablespoon cinnamon to make the streusel and stir to combine. Reserve.
To make the cake batter, place the flour, baking powder, baking soda, and salt in a medium bowl. Stir well to blend. Reserve.
Place the butter and sugar in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 4 and mix until soft and light, about 5 minutes, stopping to scrape the bowl and paddle about every 2 minutes. Add the eggs, one at a time, beating until smooth after each egg has been added. Scrape the bowl and paddle. Mix on speed 4 for 30 seconds. Reduce the stand mixer to speed 1. Add 1⁄3 of the flour mixture followed by ½ of the sour cream, and the vanilla. Mix 30 seconds. Stop and scrape the bowl and paddle. Add another 1⁄3 of the flour mixture and the remaining sour cream. Mix for 30 seconds. Stop and scrape the bowl and paddle. Add the remaining flour mixture and mix for 30 seconds. Scrape the paddle and remove the bowl from the stand mixer. Using a large rubber spatula, scrape the bowl and give the batter a quick stir by hand.
Sprinkle about ¼ cup of the streusel into the prepared pan. Top with a scant half of the batter, and sprinkle with about 2⁄3 of the remaining streusel. Cover with the remaining batter and smooth over the top. Sprinkle with the remaining streusel.
Bake in the preheated 350°F oven for 55 to 60 minutes, until a cake tester comes out clean when inserted midway between the sides of the pan and the inner tube. Cool in the pan on a wire rack for 30 minutes, then turn out on the wire rack and remove the pan to cool.
Let cool completely before slicing. To keep, wrap in plastic wrap. The cake may be double-wrapped and frozen to store for a longer period of time.
Variation: Add about ¾ cup mini chocolate morsels to the flour mixture.
