Sour Cream Pumpkin Streusel Bundt Cake
July 02, 2020
"A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake."
- FOR STREUSEL
- FOR CAKE
- FOR GLAZE
- Serving Size: 1 (203.6 g)
- Calories 697.9
- Total Fat - 24.9 g
- Saturated Fat - 14.5 g
- Cholesterol - 140.2 mg
- Sodium - 701.9 mg
- Total Carbohydrate - 112.4 g
- Dietary Fiber - 1.7 g
- Sugars - 80.8 g
- Protein - 8.6 g
- Calcium - 70.9 mg
- Iron - 1.1 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg
Preheat oven to 350. Grease and flour 12-cup bundt pan.
Combine brown sugar, cinnamon, and allspice in a small bowl. Cut in butter with a pastry blender or two knives until mixture is crumbly.
Combine flour, cinnamon, baking soda, and salt in a 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.
For assembly: Spoon half of the batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of the pan. Top with remaining batter.
Make sure the batter layer touches the edges of the 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 a wire rack to cool completely. Drizzle with glaze.
Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
Tips & Variations
- Bundt pan