Sour Cream Pumpkin Streusel Bundt Cake
Recipe: #35190
July 02, 2020
Categories: Desserts, Cakes, Tube/Bundt, Eggs, Pumpkin, New England, Halloween, Thanksgiving, Oven Bake, more
"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."
Ingredients
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- FOR CAKE
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- FOR GLAZE
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Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 350. Grease and flour 12-cup bundt pan.
Streusel
Step 2
Combine brown sugar, cinnamon, and allspice in a small bowl. Cut in butter with a pastry blender or two knives until mixture is crumbly.
Cake
Step 3
Combine flour, cinnamon, baking soda, and salt in a medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy.
Step 4
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.
Step 5
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.
Step 6
Make sure the batter layer touches the edges of the pan.
Step 7
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.
Glaze:
Step 8
Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
Tips
- Bundt pan