Directions

Preheat the oven to 350. Prepare a 10-inch tube pan or a bundt pan with grease or cooking spray and then flour the pan.

Prepare the streusel

Put the brown sugar, flour, cinnamon, salt and butter in a bowl and mix together with a pastry blender or your fingers until it forms a crumble. Add the walnuts. Then set aside.

For the batter

Cream the butter and the sugar in the bowl of a stand mixer fitted with a paddle attachment for about 4 minutes. The mixture should be light and fluffy. Add the eggs 1 at a time, then add the sour cream and the vanilla extract and mix well.

In a separate bowl sift together there flour, baking soda, baking powder and salt. Turn the mixer on low and add the flour mixture, mix until just combined. Then stir the mixture with a spatula making sure to get all of the butter and flour from the bottom of the bowl .

Spoon half of the batter into the prepared pan, spread it around so that it is even. Sprinkle 3/4 of a cup of the streusel over the top of the cake batter. Then spoon the rest of the batter over the top of the streusel. Finally, top the batter with the rest of the streusel. Bake for 50-60 minutes, test for doneness with a skewer or a cake tester.

Let the cake rest on a wire rack for at least 30 minutes in the pan. Then transfer it to a wire wrack to cool all the way. You want the streusel to be on top.

Make the glaze by mixing the confectioners sugar and the syrup. Drizzle the cake with the glaze and enjoy!