1 cup dark chocolate chunks
1 cup chopped walnuts (you can keep it chunky but I prefer to pulse it into more of a flour consistency)
1/2 cup light brown sugar
2 1/2 tsp. cinnamon
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 sticks butter, softened at room temperature
2 cups sugar
2 cups sour cream
2 tsp. vanilla
Preheat oven to 350 degrees. Grease bundt pan with Baker's Joy, non-stick spray or butter.
In a small bowl, mix chocolate chunks, pulsed walnuts, brown sugar, cinnamon and a pinch of salt to create the streusel topping. Set aside.
In a large bowl, mix the dry ingredients together: flour, baking soda, baking powder and salt. Set aside.
In a standing mixer, blend the butter and sugar until well-whipped (about 3-5 minutes). Add one egg at a time, beating in between on at least a medium speed. On a low speed, add half of the dry ingredients and beat until well blended. Add half the sour cream, beat again. Then repeat until all dry ingredients and all sour cream is mixed into the batter. Add vanilla at the end and beat quickly until blended.
Pour half of the batter into the bundt pan. Then sprinkle half of the streusel topping on top. Add the rest of the batter and sprinkle the rest of the streusel topping on top. Bake cake until a toothpick comes out clean, about 60-70 minutes or so. Every oven is different so start with 60 minutes and keep it in longer if necessary. Keep using that toothpick.
Let cool for at least 30-45 minutes before transferring to a wire rack. The cake will fall apart if you transfer it too soon while it's still hot (just ask my mom who tried to "help" me with this). Although it will be tempting, cool for as long as possible before eating. Serve with powdered sugar (or not) and relish in this perfect breakfast, lunch or dinner cake.