Streusel Pumpkin Bundt Cake
Source of Recipe
Kitchen Appliances and Recipes
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
Recipe
Mix all streusel ingredients until
crumbly.
Heat oven to 350* F.
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.
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