Recipe by Kittencal@recipezazz
I can't say enough about this cake, it is moist, dense and buttery!... I have made this using mini chocolate chips and just recently made it with dried cranberries, I plan on making this for the holidays to serve to guests! I baked mine in a tube pan. Since I am making this cake again for the holidays, I plan on adding in some red food colouring in the glaze, and I will chop up frozen or fresh cranberries and add them into the cake batter, but that is only optional.
Top Review by jatzert
wow! this cake was extremely taste. I made it for a dinner party and the guest loved it. It was a suprsied to me because the guest were my parents and my husbands parents along with his brother & wife & sister & wife. The streusel really brought out the flavors of the stong cranberrys.not as tart as i thought it would be. loved it ~Susan
- 1 1⁄2 cups chopped walnuts
- 1 1⁄4 cups firmly packed light brown sugar
- 5 teaspoons cinnamon
- 6 teaspoons sifted cocoa powder
- 1⁄2 cup dried cranberries
- 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 eggs
- 1 1⁄2 tablespoons vanilla
- 1 (16 ounce) container sour cream
- 2 cups powdered sugar
- 3 -4 tablespoons whipping cream
- red food coloring (optional)
Directions See How It's Made
- Set oven to 350°.
- Generously butter a 12-cup Bundt pan (can use a tube pan also).
- In a bowl mix together all streusel ingredients; set aside.
- For the cake: sift together the flour, baking powder, baking soda and salt.
- In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.
- Beat in eggs one at a time until well blended.
- Add in sour cream until well blended.
- Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.
- Pour 1/3 of the batter into prepared baking pan.
- Sprinkle with half of the streusel mixture.
- Spoon another 1/3 batter over the streusel mixture.
- Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.
- Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).
- Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.
- Turn the cake out onto a rack to cool completely.
- 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).
- Drizzle over the cake.