1. Preheat oven to 325. Spray (or grease & flour) a 10-inch fluted (Bundt) pan; set aside. 2. In a small bowl, mix Streusel Ingredients; set aside. 3. In medium bowl, mix Dry Cake Ingredients; set aside. 4. In large bowl, stir together Wet Cake Ingredients EXCEPT sour cream; add dry ingredients, stir just until moistened, then add sour cream and stir until smooth. 5. Spoon ONE THIRD of batter into prepped pan, spread evenly. Sprinkle ONE THIRD of streusel over this. Repeat with remaining batter and streusel; use a buttered spatula to assist with the spreading. 6. Bake for 45-50 minutes (wooden pick comes out clean). 7. Cool in pan for 10 minutes; invert onto serving plate. 8. Serve warm . . . . but leave some for the next day (it improves with aging at room temp (covered). ---------------------------------------------------------------------------
Nutrition
Ingredients
