The Ultimate Sour Cream Cranberry-Streusel Bundt Cake

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READY IN: 1hr 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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