Sour Cream Pumpkin Cake Recipe

Name: Sour Cream Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup packed brown sugar; 1-1/4 teaspoons ground cinnamon; 1/4 teaspoon ground allspice; 2-1/2 teaspoons cold butter; 1 cup butter, softened; 2 cups sugar; 4 large eggs, room temperature; 1 cup sour cream; 1 cup canned pumpkin; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 3 teaspoons ground cinnamon; 2 teaspoons baking soda; 1 teaspoon salt; 1-1/2 cups confectioners' sugar; 2 tablespoons orange juice

Servings: persons

2/3 cup packed brown sugar
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
2-1/2 teaspoons cold butter
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups confectioners' sugar
2 tablespoons orange juice

1
In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside.
2
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture.
3
Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350u00b0 for 50-55 minutes or until a toothpick inserted in the center comes out clean.
4
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.

2057

kcal

Calories

109

Fat

259

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 16 ingredients. The key ingredients include: 2/3 cup packed brown sugar, 1-1/4 teaspoons ground cinnamon, 1/4 teaspoon ground allspice, 2-1/2 teaspoons cold butter, and more.

Yes, Sour Cream Pumpkin 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 Cake

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