Streusel Pumpkin Bundt Cake
Source of Recipe
Fall Baking Cookbook - 2000
List of Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup butter or margarine, softened
2 cups granulated sugar
4 eggs
1 cup canned pumpkin (NOT pumpkin pie mix)
1 cup sour cream
1 teaspoon vanilla
Powdered Sugar
Pumpkin Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
2 teaspoons butter or margarine, softened
Mix all streusel ingredients until crumbly.
Recipe
Heat oven to 350 degrees.
Grease and flour 12 cup bundt cake pan.
Make Pumpkin Streusel, set aside.
Mix flour, baking soda, cinnamon and salt in medium
bowl; set aside. Beat buter and granulated sugar in
large bowl with electric mixer on medium speed,
scraping bowl occasionally, until creamy. Add eggs,
two at a time, beating well after each addition. Beat
in pumpkin, sour cream and vanilla. Gradually beat in
flour mixture on low speed until blended.
Spread half the batter in pan. Sprinkle streusel over
batter, making sure streusel does not touch side of
pan. Top with remaining batter, making sure batter
layer touches side of pan.
Bake 55 to 60 minutes or until knife inserted in cake
comes out clean. Cool in pan on wire rack for 30
minutes. Remove from pan onto wire rack, cool
completely. Dust with powdered sugar.
From the Personal Recipe Files of Sherry in Missouri....
Sounds Good to Me!
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