The Ultimate Sour Cream Cranberry Streusel Bundt Cake
Embrace the holiday spirit with The Ultimate Sour Cream Cranberry Streusel Bundt Cake, a show-stopping dessert bursting with the tangy sweetness of fresh cranberries and the rich, moist texture of sour cream. This decadent bundt cake features a cinnamon-spiced streusel loaded with crunchy pecans or walnuts (optional), layered perfectly to bring delightful flavor and texture to every bite. The sour cream ensures a tender crumb, while the streusel's buttery richness provides irresistible contrast. Topped with a dusting of powdered sugar, this cake is as beautiful as it is delicious, making it the perfect centerpiece for festive gatherings or cozy coffee breaks. Easy-to-follow directions and classic ingredients make it approachable, while its bakery-quality results make it unforgettable. Keywords: cranberry bundt cake, sour cream cake recipe, cranberry dessert, holiday cake, streusel bundt cake.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups fresh cranberries
- 0.75 cup light brown sugar
- 1.5 teaspoons ground cinnamon
- 0.5 cup chopped pecans or walnuts (optional)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.5 teaspoons of salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream 1 cup of unsalted butter and 1.5 cups of granulated sugar until light and fluffy (about 2 minutes).
Add 4 eggs, one at a time, beating well after each addition. Then mix in 2 teaspoons of vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with 1 cup of sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in 2 cups of fresh cranberries using a spatula. Ensure they are evenly distributed in the batter.
To prepare the streusel, mix 0.75 cups of light brown sugar, 1.5 teaspoons of ground cinnamon, and 0.5 cups of chopped pecans or walnuts (if using) in a small bowl.
Spoon half of the cake batter into the prepared bundt pan and spread it evenly. Sprinkle half of the streusel mixture on top of the batter, then spoon the remaining batter over. Finally, sprinkle the remaining streusel on top.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Invert the cake onto a wire rack and allow it to cool completely.
Once cooled, dust the top of the bundt cake with 2 tablespoons of powdered sugar for garnish before serving.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 41.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
