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desertjean

Two Thumbs Up for this recipe: Sour Cream Pumpkin Cake

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Joined: Feb 14, 2006

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Posted to Thread #16539 at 11:02 am on Oct 20, 2009

I had 1 cup of pumpkin left over from the small can that the Great Pumpkin had hidden in my cupboard and, during this shortage, I did not want to waste it. Found this and tried it. Heavens to betsy, was it GOOD. Addictive good. And the entire bundt cake came out in one piece, no gluing the peaks back on with icing and hoping no one notices. Hubby has already put in a request to have this again. And again. And again.



My Notes: I didn't see enough acid for the baking soda to work completely so I added 1/2 tsp of baking powder. Also, this completely filled my large bundt pan and rose about 1/2" above the rim during baking. If you are a nut fan some chopped pecans or walnuts would go nicely in the struesel.



"A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!

STREUSEL:

1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter

COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

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, softened
4 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract

PREHEAT oven to 350°F. Grease and flour 12-cup Bundt pan.

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 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

Estimated Times: Preparation - 12 minutes; Cooking - 55 minutes.

Yields 12 to 16 servings.

© 2009 and ®/™ Société des Produits Nestlé S.A., Vevey, Switzerland, used with permission.

Submitted by: LIBBY'S® Pumpkin"

Link: Sour Cream Pumpkin Cake

http://img.cooks.com/i/rec/libbys200909/28713-200.jpg


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