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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert.Elaine Holmberg, Norfolk, Nebraska Ingredients:
2/3 cup packed brown sugar |
1-1/4 teaspoons ground cinnamon |
1/4 teaspoon ground allspice |
2-1/2 teaspoons cold butter |
batter: |
1 cup butter, softened |
2 cups sugar |
4 eggs |
1 cup (8 ounces) sour cream |
1 cup canned pumpkin |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
3 teaspoons ground cinnamon |
2 teaspoons baking soda |
1 teaspoon salt |
glaze: |
1-1/2 cups confectioners' sugar |
2 tablespoons orange juice |
Directions:
1. In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture.
3. Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake. Yield: 12 servings.
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