Sour Cream Pumpkin Cake

  Desserts

The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert.

Sour Cream Pumpkin Cake

Average Rating: 5

TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
YIELD: 12 servings.

Ingredients

  • 2/3 cup packed brown sugar
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2-1/2 teaspoons cold butter

  • BATTER:
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt

  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons orange juice

Instructions

  • 1. In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside.
  • 2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture.
  • 3. Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  • 4. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.

Nutrition Facts

1 slice: 564 calories, 21g fat (13g saturated fat), 126mg cholesterol, 556mg sodium, 87g carbohydrate (61g sugars, 2g fiber), 7g protein.

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