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A wonderfully moist and tender cake with a rich ribbon of cinnamon-sugar and walnut streusel running through the middle. Topped with more crumbly streusel, it's the perfect companion to your morning coffee or an afternoon treat.
For 12 servings
Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch (12-cup) bundt pan, making sure to get into all the crevices.
Make the cinnamon streusel: In a medium bowl, whisk together the 1/2 cup flour, brown sugar, cinnamon, and 1/4 tsp salt. Pour the melted butter over the mixture and stir with a fork until it forms coarse, moist crumbs. Stir in the chopped walnuts until evenly distributed. Set aside.
Prepare the cake batter: In a separate medium bowl, whisk together the 2.5 cups of flour, baking powder, baking soda, and 1/2 tsp salt. In a large bowl using a hand mixer or stand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then beat in the vanilla extract.
Combine the wet and dry ingredients. Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the sour cream in two parts (begin and end with flour). Mix until just combined; do not overmix.
Assemble and layer the cake: Spread half of the cake batter evenly into the prepared bundt pan. Sprinkle about two-thirds of the streusel mixture evenly over the batter. Carefully spoon the remaining cake batter over the streusel layer and spread gently to cover it. Sprinkle the remaining one-third of the streusel on top of the batter.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs attached.
A wonderfully moist and tender cake with a rich ribbon of cinnamon-sugar and walnut streusel running through the middle. Topped with more crumbly streusel, it's the perfect companion to your morning coffee or an afternoon treat.
This american recipe takes 75 minutes to prepare and yields 12 servings. At 288.85 calories per serving with 3.76g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or dessert or snack.
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Cool the cake. Let it cool in the bundt pan on a wire rack for 15 minutes before carefully inverting it onto the rack to cool completely. Slice and serve.
Simply omit the walnuts or pecans from the streusel mixture. The cake will still be delicious and crumbly.
Replace the sour cream with a dairy-free sour cream alternative and use a plant-based butter substitute in both the cake and streusel.
Use a boxed yellow cake mix. Prepare as directed, but substitute the water/milk with sour cream for a richer flavor, then layer with the homemade streusel.
Replace the nuts in the streusel with 1/2 cup of mini chocolate chips for a fun, kid-approved twist.
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