Sour Cream Pumpkin Bundt Cake

Sour Cream Pumpkin Bundt Cake

7 reviews, 4.9 star(s). 100% would make again

Ready in 2 hours 12 minutes

Pumpkin cake with a tunnel of streusel and topped with a traditional glaze.

"The cake went over very well and a number of people have asked for the recipe. I like it for a number of reasons...first, you're likely to have all the ingredients...second, it's easy to make. The caveat to not let the strussle touch the sides of the pan is accurate. As you put it on, push the strussle into the cake with the back of a teaspoon which allows you to be more accurate in your placement...and third, I don't use butter any more, so I swipped two teaspoons of butter from the half cup to make the strussel, and the cake was fine! Great recipe."

Ingredients

1/2 cup brown sugar; packed
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter; room temperature
Batter:
3 cups Flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon Salt
2 cups granulated sugar
1 cup butter; room temperature
4 Eggs
1 cup pumpkin puree (like libby's)
8 oz sour cream
2 teaspoon vanilla
1 1/2 cups powdered sugar; sifted
2 tablespoons milk

Original recipe makes 16 Servings

Servings  

Preparation

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 streusel over batter, not allowing streusel 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: combine powdered sugar and milk in a small bowl; stir until smooth.

Verified by stevemur
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rubicat

pumpkin bundt cake with cream cheese cake frosting
surfstriker

pumpkin bundt cake with cream cheese cake frosting
surfstriker


ees55

Calories Per Serving: 483 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Add my review

I made this cake for our family Thanksgiving gathering. The cake is simply delicious! It is moist and flavorful. The tunnel of streusel adds a tasty surprise and makes the cake something special. I will definitely be making this one again! It would be great for the Christmas Holidays as well as Thanksgiving.
Cowtown_Slim 2m ago

Great recipe,I didn't have sour cream so I substituted it for ricotta cheese. The cake came out awesome!
Healthychiro21 3y ago

I love this recipe and have made it a number of times. I'm making it tonight for a special Halloween dinner. Thanks for sharing!
SonjaC 4y ago

It' absolutey my favorite cake and I have made it several times and shared slices with relatives and friends. (I give the recipe out constantly : ) I have added finely chopped walnuts to the streusel and have baked in a chiffon cake pan...totally awesome! Thanks for sharing the recipe!!
Kathee 6y ago

This cake is very moist and not over-powering with pumpkin taste. I will definitely be making this again.
Loriann_snyder 6y ago

Very delicious! Would be a great dessert for an Autumn dinner gathering or a church social. Suggested accompanying beverage: mulled cider : )
Kathee 6y ago

The cake went over very well and a number of people have asked for the recipe. I like it for a number of reasons...first, you're likely to have all the ingredients...second, it's easy to make. The caveat to not let the strussle touch the sides of the pan is accurate. As you put it on, push the strussle into the cake with the back of a teaspoon which allows you to be more accurate in your placement...and third, I don't use butter any more, so I swipped two teaspoons of butter from the half cup to make the strussel, and the cake was fine! Great recipe.
westendave 6y ago

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