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.

Steps

Set oven to 350.

Generously butter a 12-cup bundt pan.

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.

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 tabl.

Ingredients

walnuts, light brown sugar, cinnamon, cocoa powder, dried cranberries, cake flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla, sour cream, powdered sugar, whipping cream, red food coloring