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Sour Cream Pumpkin Bundt Cake
A surprise filling of brown sugar streusel makes this pumpkin-flavored
cake a special treat. Save a bit of icing for
drizzling over each serving of
this wonderful cake.
1 recipe streusel, recipe follows
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
1 recipe cake, recipe follows
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or margarine (2 sticks), softened
4 large eggs
1 cup Pumpkin
1 (8-oz) container sour cream
2 teaspoons vanilla extract
1 glaze, recipe follows
1 1/2 cups powdered sugar
2 tablespoons (up to 3) orange juice or milk
Preheat oven to 350. 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 extract; mix well. Gradually beat in flour mixture.
For assembly
Spoon half of batter into prepared pan. Sprinkle
Streusel 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.
For glaze:
combine 1 1/2 cups sifted powdered sugar and 2 to 3
tablespoons orange
juice or milk in small bowl; stir until smooth.
   
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