Sour Cream Pumpkin Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is a great bundt during the Fall/Winter. The pumpkin flavor is quite subtle, and as with most bundts, this is a very MOIST cake. Ingredients:
streusel |
1/2 c packed brown sugar |
1 tsp ground cinnamon |
1/4 tsp ground allspice |
2 tsp butter |
batter |
3 c all purpose flour |
1 tbsp ground cinnamon |
2 tsp baking soda |
1 tsp salt |
1 c butter, softened |
2 c granulated sugar |
4 eggs |
1 c solid pack pumpkin |
1 c sour cream |
2 tsp vanilla extract |
Directions:
1. Preheat oven to 350.
2. For Streusel: Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with a pastry blender until mixture is crumbly.
3. For Batter: Combine flour, cinnamon, baking soda and salt in medium bowl. Beat butter and granulated sugar in large mixer bowl until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition.
4. Beat in pumpkin, sour cream and vanilla. Gradually beat in the flour mixture.
5. Spoon half of the batter into a greased 12-cup fluted tube 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 for 55 to 60 minutes or until toothpick comes out clean. Cool in pan on rack for 30 minutes. Invert onto rack to cool.
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