Kate
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Member since 5/05 7557 total posts
Name:
Kate
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Sour Cream-Pumpkin Bundt Cake
I made this cake for Thanksgiving and it was great! I got the recipe from Newsday.
SOUR CREAM-PUMPKIN BUNDT CAKE
For streusel:
1 cup packed brown sugar
2 teaspoons ground cinnamon
1 cup flour
1 teaspoon pure vanilla extract
1/2 cup butter, cut into small pieces
For cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon nutmeg, preferably freshly grated
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup canned pumpkin
1 cup (8 ounces) sour cream
2 teaspoons pure vanilla extract
For glaze:
1 1/2 cups sifted confectioners' sugar
2 to 3 tablespoons orange juice, preferably freshly squeezed, or milk (see note)
1. Preheat oven to 350 degrees. Grease and flour a Bundt pan or a 10-inch tube pan.
2. For streusel, combine brown sugar, cinnamon and flour in a bowl. Sprinkle in vanilla. Cut in butter with a pastry blender, 2 knives, or clean fingers, until mixture is crumbly.
3. For cake batter, combine flour, cinnamon, nutmeg, baking soda and salt in a medium bowl.
4. In a large bowl, beat sugar and butter until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
5. Spoon half the batter into prepared pan. Sprinkle streusel mixture over batter, not allowing it to touch sides of pan. Top with remaining batter, making sure batter layer reaches sides of pan.
6. Bake for 55 to 60 minutes, or until a toothpick inserted in the cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack and remove from pan to cool completely.
7. To make glaze, combine confectioners' sugar and orange juice in a small bowl and stir until smooth. When cake is cool, drizzle with glaze. Makes 16 servings.
Note: If using milk for the glaze, add a pinch of salt.
Message edited 11/25/2007 8:37:44 PM.
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