Sour Cream Pumpkin Cake

Sour Cream Pumpkin Cake

Sour Cream Pumpkin Cake Recipe

Ingredients:

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

Instructions:

Mix the brown sugar, the cinnamon and the allspice. Put in the butter and mix until a crumbly mixture (can use a food processor).

Cake
1 (8 ounce) container sour cream
1 cup (2 sticks) softened butter
1 cup Libby’s 100% pure pumpkin puree
1 tablespoon cinnamon
1 teaspoon salt
2 cups granulated sugar
2 tablespoons vanilla extract
2 teaspoons baking soda
3 cups flour
4 large eggs

Instructions:

Preheat oven to 350 F. A 12-cup Bundt pan/angel food pan should be greased and floured. Sift flour, cinnamon, baking soda and salt together.

In a bow, beat the sugar and the butter until creamy and add the eggs one by one. Mix well and add pumpkin puree, sour cream and vanilla. Mix in the flour mixture.

Pour the mixture in the pan and spread streusel mixture on it, not allowing to touch the edges of the pan. Bake 55- 60 minutes or until cake test is done.

Ingredients:

Glaze
1 1/2 cups sifted confectioners’ sugar
2-3 tablespoons orange juice or milk (orange compliments the pumpkin cake).

Instructions:

Beat all the ingredients until smooth. Pour over cake.

NOTE: if making mini loaves, bake for about 20-25 minutes.

Sour Cream Pumpkin Cake Recipe