Sour Cream Pumpkin Bundt Cake
Source of Recipe
BBR
Recipe Introduction
Posted by: shiftlessIN
I used Lite Sour Cream , came out delicious dh agrees, lite, not heavy & moist & not too pumpkin-ie taste.but next time I would for ME only use 1/2 of strusel rather sweet
List of Ingredients
1 recipe streusel, recipe follows:
1/2 cup packed brown sugar
1 teaspoon cinnamon, ground
1/4 teaspoon allspice, ground
2 teaspoons butter or margarine
1 recipe Cake, recipe follows:
3 cups all-purpose flour
1 tablespoon cinnamon, ground
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or margarine (2 sticks), softened
4 large eggs
1 cup LIBBY ® 100% Pure Pumpkin (I used pumpkin I had frozen)
1 container sour cream, (8 oz.)
2 teaspoons vanilla extract
1 Glaze, recipe follows:
1 1/2 cup Powdered sugar
2 (up to 3) tablespoons orange juice or milk
Recipe
PREHEAT oven to 350° F. Grease and flour 12-cup bundt pan.
FOR STREUSEL:
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
FOR BATTER:
COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
TO ASSEMBLE
SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.
FOR GLAZE
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
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