Sour Cream Bundt Cake With Cinnamon And Walnut Streusel Recipes

SOUR CREAM COFFEE CAKE WITH CINNAMON-WALNUT SWIRL

Steps:

• Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they're fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
• Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
• Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
• Scoop ⅓ of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another ⅓ of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
• Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

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.

APPLE SOUR CREAM CINNAMON WALNUT BUNDT CAKE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Generously butter a bundt pan and then flour (shaking out excess flour).
• In a bowl mix together flour, baking soda, baking powder and salt.
• In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
• Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
• To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
• Add in eggs and beat well.
• Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
• Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
• Add in the chopped apples; mix to combine.
• Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
• Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
• Bake for about 50 minutes, or until cake tests done.
• Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
• Place rack on top of the pan, then flip to invert onto rack.
• Cool completely.
• *NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
• A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
• This method works quite well, but will produce a higher cake that might take a longer time to bake.

CINNAMON STREUSEL BUNDT CAKE

Steps:

• Grease and flour bundt pan.
• Mix all ingredients with electric mixer adding 1 egg at a time.
• Layer 1/3 each of cake batter and nut mixture.
• repeat layers and end with the batter layer on top.
• bake at 325 degrees for 55-60 minute.
• let pan cool for 10 minute and remove cake from pan.

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.