Sour Cream Pumpkin Bundt Cake

Sour Cream Pumpkin Bundt Cake Ingredients

1/2 cup packed brown sugar	2 cups granulated sugar
1 tablespoon plus 1 teaspoon ground cinnamon	4 eggs
1/4 teaspoon ground allspice	1 cup libby's pumpkin puree
1 cup plus 2 teaspoons butter at room softened	8 oz. sour cream
3 cups flour	2 teaspoon vanilla
2 teaspoons baking soda	1 1/2 cups powdered sugar sifted
1 teaspoon salt	2 tablespoons milk

Instructions for Sour Cream Pumpkin Bundt Cake

preheat oven to 350*. grease and flour 12 cup bundt pan. For streusel: combine brown sugar, 1 teaspoon cinnamon, and allspice in a small bowl. Cut in 2 teaspoons butter with pastry blender or two knives until mixture is crumbly. Set aside. For batter: Combine flour, 1 tablespoon cinnamon, baking soda, and salt in medium bowl. Beat granulated sugar and 1 cup butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating after each addition. Add pumpkin, sour cream, and vanilla; mix well. Gradually beat in flour mixture. To assemble: spoon half the batter into the prepared pan. Sprinkle streuesel over batter, not allowing streuesel to touch the sides of the pan. Top with the remaining batter. Make sure batter layer touches edges of pan. Bake for 55 to 60 minutes or until a toothpick comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. drizzle with glaze. Glaze: combime powdered sugar and milk in a small bowl; stir untill smooth.

Main Ingredient: FlourCuisine: Dessert

More like this...

Vanilla-Sour Cream Bundt Cake

Sour Cream Bundt Cake

Pumpkin Bundt Cake

Pumpkin-Spice Bundt Cake

Pumpkin Cake with Cream Cheese Frosting Cake

Ingredient Insight - look inside this recipe