Sour Cream Pumpkin Bundt Cake Recipe

Name: Sour Cream Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: streusel; 1/2 cup packed brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 2 teaspoons butter; 1/2 cup chopped walnuts (optional); cake; 3 cups all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 1 teaspoon salt; 2 cups granulated sugar; 1 cup butter or 1 cup margarine, softened; 4 large eggs; 1 cup pure pumpkin puree; 8 ounces sour cream; 2 teaspoons vanilla extract; glaze; 1 1/2 cups powdered sugar; 2 tablespoons orange juice (up to 3) or 2 tablespoons milk (up to 3); 1/4 cup chopped walnuts (optional)

Servings: persons

streusel
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
1/2 cup chopped walnuts (optional)
cake
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or 1 cup margarine, softened
4 large eggs
1 cup pure pumpkin puree
8 ounces sour cream
2 teaspoons vanilla extract
glaze
1 1/2 cups powdered sugar
2 tablespoons orange juice (up to 3) or 2 tablespoons milk (up to 3)
1/4 cup chopped walnuts (optional)

1
PREHEAT oven to 350u00b0F.
2
Grease and flour 12-cup bundt pan.
3
FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl.
4
Cut in butter with pastry blender or two knives until mixture is crumbly, fold in nuts.
5
FOR BATTER: COMBINE flour, cinnamon, baking soda and salt in medium bowl.
6
Beat granulated sugar and butter in large mixer bowl until light and fluffy.
7
Add eggs one at a time, beating well after each addition.
8
Add pumpkin, sour cream and vanilla extract; mix well.
9
Gradually beat in flour mixture.
10
TO ASSEMBLE: SPOON half of batter into prepared pan.
11
Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan.
12
Top with remaining batter.
13
Make sure batter layer touches edges of pan.
14
BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
15
Cool for 30 minutes in pan on wire rack.
16
Invert onto wire rack to cool completely.
17
Drizzle with Glaze and sprinkle with nuts.
18
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.

1837

kcal

Calories

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: streusel, 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and more.

Yes, Sour Cream Pumpkin Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Pumpkin Bundt Cake

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