sour cream pumpkin bundt cake
(1 rating)
From the Nestle website
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(1 rating)
Ingredients For sour cream pumpkin bundt cake
- STREUSEL
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1/2 cup packed brown sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon ground allspice
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2 teaspoons butter or margarine
- CAKE
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3 cups all-purpose flour
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1 tablespoon ground cinnamon
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2 teaspoons baking soda
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1 teaspoon salt
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2 cups granulated sugar
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1 cup (2 sticks) butter or margarine, softened
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4 large eggs
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1 cup libby's® 100% pure pumpkin
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1 container (8 oz.) sour cream
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2 teaspoons vanilla extract
- GLAZE:
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1 1/2 cups sifted powdered sugar
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2 to 3 tablespoons orange juice or milk
How To Make sour cream pumpkin bundt cake
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1PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.
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2FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
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3FOR 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.
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4TO 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.
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5BAKE 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.
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6FOR GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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