Sour Cream Pumpkin Bundt Cake
Penzey Spices catalog - Thanksgiving 2014 - by Nancy Connelly Bagley.
Ingredients
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1/2 cup brown sugar
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1 tsp ground cinnamon
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1/4 tsp allspice
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2 tsp butter
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3 cup all-purpose flour
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1 tbsp ground cinnamon
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2 tsp baking soda
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1 tsp salt
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2 cup granulated sugar
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1 cup butter
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4 eggs
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1 cup pureed pumpkin
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1 cup sour cream
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1 tbsp vanilla extract
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1 1/2 cup powdered sugar
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2 tbsp liquid - orange juice liquor milk
Cooking Instructions
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1
Preheat oven to 350°F F; prepare Bundt pan.
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2
Combine brown sugar, cinnamon and allspice in bowl. Rub in butter until crumbly; set aside.
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3
Combine flour, cinnamon, baking soda and salt. In mixer bowl, cream butter and sugar until fluffy. Add eggs one at a time. Add pumpkin, sour cream and vanilla and mix well. Gradually add dry ingredients and mix well. Spoon half batter into pan; make well in center of batter and sprinkle streusel mixtute. Spoon remaining batter into pan and smooth top. Bake 50-60 minutes.Test for doneness. Cool in pan 20-30 minutes; turn onto serving; allow to cool completely.
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4
Glaze with the powdered sugar and liquid adding liquid for desired thickness.
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