Pretty soon we'll all be scrambling around looking for that perfect pumpkin recipe for our holiday dinner. Well I just found mine!! To Read More, Click On The Recipe Title.
This cake is wonderful, it's moist...it should be it has 1 cup of sour cream in it, it has a crumb topping .....not on the outside but on the inside, that is a very nice touch to the cake. This cake has a mild pumpkin flavor that everyone will love. There's a little glaze that goes on top of this that it really doesn't need because it's so good it can stand on it's own , but I put it on anyway. I added a tsp of pumpkin pie spice to the crumb topping and one tsp to the cake batter as well to give it a warm spice flavor. I also made this in a tube pan instead of a bundt pan, it came out of the pan beautifully. After I tasted the cake batter I couldn't wait for this to be done , I knew it was gonna be a keeper. Come on holidays....I'm ready for you!!
Sour Cream Pumpkin Cake
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
1/2 cup chopped walnuts (optional)
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 pure pumpkin puree
8 ounces sour cream
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
2 tablespoons orange juice or milk (up to 3)
1/4 cup chopped walnuts (optional)
PREHEAT oven to 350°F.
Grease and flour 12-cup bundt pan.
COMBINE brown sugar, cinnamon and allspice in small bowl.
4Cut in butter with pastry blender or two knives until mixture is crumbly, fold in nuts.
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.
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 and sprinkle with nuts.
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.