Sour Cream Bundt Cake With Cinnamon And Walnut Streusel Recipes

CINNAMON STREUSEL BUNDT CAKE

Steps:

• Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
• For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
• Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
• Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
• Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.

SOUR CREAM BUNDT CAKE

Steps:

• Cream margarine and sugar.
• Add egg yolks and sour cream. Mix till nice and fluffy.
• Add flour, baking powder and baking soda. Mix well.
• Beat egg whites till STIFF, then fold into mixture.
• Pour batter into a greased and floured Bundt cake pan.
• Sprinkle the topping of sugar, cinnamon and nuts over top of batter.
• Dot with little small, thin pats of margarine.
• BAKE at 325° for one hour or till done.
• Cool 15 minutes before turning out of pan.