The Ultimate Sour Cream Cranberry-Streusel Bundt Cake

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.

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• STREUSEL

• 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

• 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 eggs
• 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. Set oven to 350°.
2. Generously butter a 12-cup Bundt pan (can use a tube pan also).
3. In a bowl mix together all streusel ingredients; set aside.
4. For the cake: sift together the flour, baking powder, baking soda and salt.
5. In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.
6. Beat in eggs one at a time until well blended.
7. Add in sour cream until well blended.
8. Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.
9. Pour 1/3 of the batter into prepared baking pan.
10. Sprinkle with half of the streusel mixture.
11. Spoon another 1/3 batter over the streusel mixture.
12. Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.
13. Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).
14. Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.
15. Turn the cake out onto a rack to cool completely.
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. Drizzle over the cake.