posted by Kayce 10-15-99 7:46 PM
Sour Cream Pumpkin Bundt Cake
(makes 16 servings)
Streusel
1/2 cup packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
2 teaspoons butter or margarine
Cake
3 cups all-purpose flour
1 Tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
2 cups granulated sugar
1 cup(2 sticks) butter or margarine, softened
4 large eggs
1 cup pumpkin
1 cup (8 ounce container) sour cream
2 tsps. vanilla
glaze (recipe follows)
Preheat oven to 350° F and grease and flour 12 cup bundt pan.
For Streusel: Combine brown sugar, cinnamon, and allspice in small bowl.
Cut in butter with pastry blender or two knives until mixture is crumbly.
For batter: combine flour , cinnamon, baking soda, and salt in 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; mix well.
Gradually beat in flour mixture.
To assemble: Spoon half of batter into prepared pan.
Sprinkle Stresusel over batter, not allowing Streusel to touch sides of pan.
Top with remaining batter.
Make sure batter layer touches edges of 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 wire rack to cool completely.
Drizzle with glaze.
Glaze:
Combine 1 1/2 cups sifted powdered sugar and 2-3 tablespoons orange juice or milk in small bowl, stir until smooth.