The Ultimate Sour Cream Cranberry-Streusel Bundt Cake

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“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.”
1hr 15mins

Ingredients Nutrition


  1. Set oven to 350°.
  2. Generously butter a 12-cup Bundt pan (can use a tube pan also).
  3. In a bowl mix together all streusel ingredients; set aside.
  4. For the cake: sift together the flour, baking powder, baking soda and salt.
  5. In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.
  6. Beat in eggs one at a time until well blended.
  7. Add in sour cream until well blended.
  8. Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.
  9. Pour 1/3 of the batter into prepared baking pan.
  10. Sprinkle with half of the streusel mixture.
  11. Spoon another 1/3 batter over the streusel mixture.
  12. Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.
  13. Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).
  14. Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.
  15. Turn the cake out onto a rack to cool completely.
  16. 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).
  17. Drizzle over the cake.

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