Sour cream keeps the cake rich and moist, and the thick layers of cinnamon and cocoa streusel are chock-full of walnuts. Baking this cake in a tube pan helps the thick batter to bake evenly. Use a butter knife or small offset spatula to swirl the streusel deep into the center of the cake. Wrap well and store up to three days. It also freezes excellently.

Makes 1 (9-inch) tube cake


For the cake batter:
  • 14 Tbsp. unsalted butter, softened, plus more for greasing the pan
  • 3/4 cup granulated sugar
  • 3/4 cup packed, light brown sugar
  • 3/4 tsp. salt
  • 3 large eggs
  • 1 1/2 cups sour cream
  • 1 Tbsp. vanilla extract
  • 2 1/2 cups cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
For the streusel topping:
  • 1 cup packed light brown sugar
  • 3 Tbsp. cocoa powder
  • 2 Tbsp. ground cinnamon
  • 1 cup walnuts, chopped


Place an oven rack in the middle position. Preheat the oven to 350°. Butter a 9-inch tube pan and line the bottom with parchment paper.

Make the cake batter:
In a large bowl, stir the butter, sugar, brown sugar and salt until well combined.

Whisk in the eggs, one at a time until each is incorporated. Whisk in the sour cream and vanilla.

Add the flour, baking powder and baking soda to the bowl, then stir until just combined. Scrape the batter into the pan.

Make the topping:
Using the same large bowl, combine the brown sugar, cocoa, cinnamon and walnuts.

Sprinkle most of the streusel over the batter, then swirl it into the center of the batter. Sprinkle the remaining streusel on top.

Bake until golden, just firm, and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Set the pan on a wire rack to cool for 30 minutes, then remove the cake from the pan to cool. Serve just warm or at room temperature.

Recipe reprinted with permission from One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts (Running Press, a member of the Perseus Books Group, 2013) by Yvonne Ruperti.

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