This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Sour Cream Pumpkin Bundt Cake
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- #100347
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
STREUSEL
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
CAKE
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, softened
4 large eggs
1 cup canned pure pumpkin
1 package (8 ounce size) sour cream
2 teaspoons vanilla extract
GLAZE
1 1/2 cup sifted powdered sugar
2 1/2 tablespoons orange juice or milk
directions
Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.
STREUSEL: Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
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.
TO ASSEMBLE: 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.
GLAZE: Combine powdered sugar and orange juice or milk in small bowl; stir until smooth.
added by
djbaker
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 30, 2010
I made this cake for an Oktoberfest celebration and it went over very well. It was moist and had a very good flavor, according to the guests. The struesel filling in the middle was an added bonus. I used home grown roasted Kabocha squash puree which I think is more flavorful than canned pumpkin.
It would be helpful to know the size of the can of pumpkin.
When a recipe doesn't specify a size, use the "most common" size. In this case, it's about a 15 ounce can.