Sour Cream Pumpkin Bundt Cake - BigOven 165799
Sour Cream Pumpkin Bundt Cake

Sour Cream Pumpkin Bundt Cake

Ready in 2 hours
6 review(s) averaging 4.8. 100% would make again

Top-ranked recipe named "Sour Cream Pumpkin Bundt Cake"

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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."

- westendave

Ingredients

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

Original recipe makes 16

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 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.

Credits

Added on Award Medal
Verified by stevemur

photo by rubicat rubicat

pumpkin bundt cake with cream cheese cake frosting photo by surfstriker surfstriker

pumpkin bundt cake with cream cheese cake frosting photo by surfstriker surfstriker

Calories Per Serving: 686 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Great recipe,I didn't have sour cream so I substituted it for ricotta cheese. The cake came out awesome!
Healthychiro21 1 year 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 2 years 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 4 years ago
This cake is very moist and not over-powering with pumpkin taste. I will definitely be making this again.
Loriann_snyder 4 years ago
Very delicious! Would be a great dessert for an Autumn dinner gathering or a church social. Suggested accompanying beverage: mulled cider : )
Kathee 5 years 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 5 years ago
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