For the streusel – combine all ingredients in a small bowl and use a pastry cutter to cut the butter in until it’s well combined and crumbly.  Cover and refrigerate until you need it.

Preheat the oven to 350 and generously butter your bundt pan.  In a large bowl, whisk together the 6 dry ingredients, then add in the 5 wet ingredients, whisking and stirring well to combine.

Pour half of the cake batter into the bundt pan and evenly sprinkle half of the chilled streusel over top.  Scrape in the rest of batter and finish with the rest of streusel.  This should all fit beautifully into your bundt pan, but it’s always best to bake something like this on a parchment lined baking sheet.

Bake for 1 hour and 15 minutes – I could say check and make sure that a toothpick comes out clean, but it’s almost impossible with the streusel in the way.  I’ve also tried an instant thermometer to 200 degrees, but the streusel! It was exactly 1 hour and 15 minutes in my oven, if you’re worried, this is a very moist cake so give it a few minutes more.  Allow the cake to rest in the pan on a rack for 15 minutes before turning it out onto a serving platter.

This is really lovely at any temperature!