Streusel-in-Between Pumpkin Cake
Source of Recipe
BBR
Recipe Introduction
Posted by: wldfire7
List of Ingredients
Streusel
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon pumpkin pie spice
2 teaspoons butter, softened
Cake
3 cups all purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup canned pumpkin
1 cup sour cream
1 teaspoon vanilla
Powdered sugar, if desired
Recipe
Heat oven to 350F. Grease 12 cup bundt pan and lightly flour.
In a small bowl stir all streusel ingredients until crumbly; set aside.
In a medium bowl, mix flour, baking soda, cinnamon and salt; set aside.
In a large bowl, beat butter and sugar with an electric mixer on medium speed, scraping bowl occasionally, until creamy.
Add eggs, two at a time, beating well after each addition.
Mix in pumpkin, sour cream and vanilla.
Gradually mix in flour mixture on low speed until well blended.
Spread half of the batter in the 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 tester comes out clean. (I started testing mine at 52')
Cool 30 minutes; remove from pan to wire rack.
Cool completely, about 2 hours. Sprinkle with powdered sugar.
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