Ingredients
- 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
Streusel:
- 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
Directions
- 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)
- Preheat oven to 350
- Grease a tube or bundt pan with butter then dust with flour
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes
- Add the eggs, one at a time, then add the vanilla and sour cream
- In a separate bowl, sift together flour, baking powder, baking soda, and salt
- With the mixer on low, add the flour mixture to the batter until just combined
- Finish stirring with a spatula to be sure the batter is completely mixed
- Spoon half the batter into the tube/bundt pan and spread it out with a spoon
- Sprinkle a layer of streusel over the cake batter in the pan (using about 1/2 the mixture)
- Spoon the rest of the batter in the pan, spread it out, then scatter the remaining streusel on top
- Bake for about an hour, until a cake tester comes out clean
- 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.