Sour Cream Bundt Cake With Cinnamon and Walnut Streusel

1. Gather the ingredients.

2. Preheat the oven to 350 F. Grease a 12-cup Bundt cake pan and set aside.

3. Combine butter, 1 1/4 cups sugar, vanilla, and eggs in a large mixing bowl. Beat with an electric mixer until light and fluffy. With the mixer on low, blend in the sour cream.

4. Whisk together the flour, baking soda, salt, and baking powder in a separate medium bowl. Gradually stir the sifted dry ingredients into the creamed mixture.

5. Make the streusel in a small bowl by combining the walnuts, cinnamon, and 3 tablespoons of sugar. Set aside.

6. Spoon about 1/3 of the batter into the prepared Bundt pan. Sprinkle half of the reserved streusel mixture over the batter.

7. Layer another 1/3 of the batter. Sprinkle with remaining nut mixture and top with remaining batter.

8. Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center of the cake.

9. Cool the cake completely on a wire rack before removing it from the pan.

10. Before serving, drizzle the cake with a vanilla icing or caramel glaze. Or serve slices of the cake with a dessert sauce or whipped cream if desired.

Easy Vanilla Icing

Combine one cup confectioners' sugar with one to two tablespoons of hot water or milk and 1/2 teaspoon of vanilla extract. Mix until smooth. Thin with more milk or hot water or thicken with more confectioners' sugar to get a consistency that can easily be drizzled onto the cake.

Quick and Easy Caramel Glaze

In a saucepan over medium heat, combine 1/2 cup butter, 1/2 cup brown sugar, and 1 tablespoon evaporated milk, light cream, or milk. Bring to a boil, stirring, for about 2 minutes or until the sugar has dissolved. Remove the caramel mixture from the heat and drizzle over the cake.