• 12 tablespoons butter, room temp
  • 1 1/2 cups sugar
  • 3 eggs, room temp
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups sour cream
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • 1/4 brown sugar
  • 1/2 cup flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons butter, cold, chopped into chunks
  • 1/4 cup chopped walnuts
  • 2 teaspoons orange zest


  1. Make the streusel: combine brown sugar, flour, cinnamon, salt, cold butter chunks, walnuts, and orange zest into a bowl and rub together between your fingers until it forms a crumble (or pulse everything a few times in a food processor)
  2. Preheat oven to 350
  3. Grease a tube or bundt pan with butter then dust with flour
  4. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes
  5. Add the eggs, one at a time, then add the vanilla and sour cream
  6. In a separate bowl, sift together flour, baking powder, baking soda, and salt
  7. With the mixer on low, add the flour mixture to the batter until just combined
  8. Finish stirring with a spatula to be sure the batter is completely mixed
  9. Spoon half the batter into the tube/bundt pan and spread it out with a spoon
  10. Sprinkle a layer of streusel over the cake batter in the pan (using about 1/2 the mixture)
  11. Spoon the rest of the batter in the pan, spread it out, then scatter the remaining streusel on top
  12. Bake for about an hour, until a cake tester comes out clean
  13. Let cool on a wire rack for at least 30 minutes then carefully transfer the cake to a plate to cut and serve

Recipe adapted from Ina Garten. Original recipe calls for a maple glaze, which I find totally unnecessary. The addition of orange zest, extra cinnamon, and definite use of walnuts is key for my taste.