Ingrédients pour The Ultimate Sour Cream Cranberry Streusel Bundt Cake
- Walnuts
- Light Brown Sugar
- Cinnamon
- Cocoa Powder
- Dried Cranberries
- Cake Flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- Powdered Sugar
- 2-4 tablespoons whipping cream
- A few drops of red food coloring (optional)
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Comment préparer The Ultimate Sour Cream Cranberry Streusel Bundt Cake
- Preheat oven to 350°F (175°C).
- Generously grease and flour a 12-cup bundt pan.
- In a medium bowl, combine streusel ingredients (see below). Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together butter and sugar using an electric mixer for 5-6 minutes until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in sour cream until just combined.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Beat on high speed for 1 minute.
- Pour 1/3 of the batter into the prepared bundt pan.
- Sprinkle with half of the streusel mixture.
- Spoon another 1/3 of the batter over the streusel.
- Sprinkle with the remaining streusel mixture and top with the remaining batter.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, whisk together confectioners' sugar and whipping cream to create a thick glaze. Add more cream as needed to reach desired consistency. Stir in red food coloring, if desired.
- Drizzle glaze over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
405g
Fat
110g
Carbs
49g
