The Ultimate Sour Cream Cranberry-Streusel Bundt Cake

STREUSEL

• 1 1/2 cups chopped walnut
• 1 1/4 cups firmly packed light brown sugar
• 5 teaspoons cinnamon
• 6 teaspoons sifted cocoa powder
• 1/2 cup dried cranberries

CAKE

• 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 egg
• 1 1/2 tablespoons vanilla
• 1 (16 ounce) container sour cream

GLAZE

• 2 cups powdered sugar
• 3-4 tablespoons whipping cream
• red food coloring (optional)

Directions

1. 1

   Set oven to 350°.

2. 2

   Generously butter a 12-cup Bundt pan (can use a tube pan also).

3. 3

   In a bowl mix together all streusel ingredients; set aside.

4. 4

   For the cake: sift together the flour, baking powder, baking soda and salt.

5. 5

   In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.

6. 6

   Beat in eggs one at a time until well blended.

7. 7

   Add in sour cream until well blended.

8. 8

   Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.

9. 9

   Pour 1/3 of the batter into prepared baking pan.

10. 10

    Sprinkle with half of the streusel mixture.

11. 11

    Spoon another 1/3 batter over the streusel mixture.

12. 12

    Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.

13. 13

    Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).

14. 14

    Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.

15. 15

    Turn the cake out onto a rack to cool completely.

16. 16

    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).

17. 17

    Drizzle over the cake.