Sour cream pumpkin cake
Sour cream pumpkin cake recipe in the cake category
Recipe ingredients:
- Streusel:
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 2 teaspoons butter
- Cake:
- 3 cups flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup, 2 sticks, softened butter
- 4 large eggs
- 1 cup Libby’s 100% pure pumpkin puree
- 1, 8 ounce, container sour cream
- 2 tablespoons vanilla extract
- Glaze:
- 1 1/2 cups sifted confectioners sugar
- 2 to 3 tablespoons orange juice or milk
Recipe method:
- Streusel: Combine brown sugar, cinnamon and allspice in a small bowl. Cut in butter with a pastry blender to a crumbly mixture. Set aside.
- Preheat oven to 350 degrees F.
- Grease and flour a 12 cup Bundt pan or an angel food pan.
- Combine flour, cinnamon, baking soda and salt in a bowl. Set aside.
- Beat sugar and butter in mixer bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add pumpkin puree, sour cream and vanilla until incorporated.
- Gradually beat in flour mixture and mix well.
- Spoon half of the batter into prepared pan.
- Sprinkle with streusel mixture over batter. Do not allow the streusel to touch edges of pan.
- Bake 55 to 60 minutes or until cake tester inserted in cake comes out clean.
- Cool 30 minutes in pan on a wire rack.
- Invert cake onto wire rack to cool completely.
- Glaze: In a small bowl, add all ingredients stirring until smooth with a wire whisk.
- Drizzle glaze over cake.
- If making mini loaves, bake approximately 20 to 25 minutes, depending on your oven.
Tags: sour, cream, pumpkin, recipe, cake, recipes, cooking