Sour Cream Pumpkin Bundt Cake

Prep:
12 mins
Cooking:
55 mins
Level:
Challenging
Yields:
12 to 16 servings

A surprise filling of brown sugar streusel makes this Sour Cream Pumpkin Bundt Cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!

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 (2 sticks) butter or margarine, softened
  • 4 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 container (8 oz.) sour cream
  • 2 teaspoons vanilla extract
  • GLAZE (recipe below)

Directions

PREHEAT oven to 350° F. 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.

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.

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.


Baker's Comments

Nutritional Information

  • Serving Size
    1/12 to 16 servings of recipe
  • Calories 550
  • Calories from Fat 200

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 22g 34%
  • Saturated Fat 13g 65%
  • Cholesterol 120mg 40%
  • Sodium 550mg 23%
  • Carbohydrates 84g 28%
  • Dietary Fiber 2g 8%
  • Sugars 58g
  • Protein 6g
  • Vitamin A 60%
  • Vitamin C 2%
  • Calcium 6%
  • Iron 15%

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