Post by amarante on Oct 15, 2016 12:19:51 GMT -5
Nice moist seasonal Bundt cake
Sour Cream Pumpkin Bundt Cake
Pumpkin cake with a tunnel of streusel and topped with a traditional glaze.
Do not let the streusel touch the sides of the pan. As you put it on, push the streusel into the cake with the back of a teaspoon which allows you to be more accurate in your placement.
Streusel
1/2 cup brown sugar; packed
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter; room temperature
Batter:
3 cups Flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon Salt
2 cups granulated sugar
1 cup butter; room temperature
4 Eggs
1 cup pumpkin puree (like libby's)
8 oz sour cream
2 teaspoon vanilla
1 1/2 cups powdered sugar; sifted
2 tablespoons milk
Preheat oven to 350*. grease and flour 12 cup bundt pan.
For streusel: combine brown sugar, 1 teaspoon cinnamon, and allspice in a small bowl. Cut in 2 teaspoons butter with pastry blender or two knives until mixture is crumbly. Set aside.
For batter: Combine flour, 1 tablespoon cinnamon, baking soda, and salt in medium bowl.
Beat granulated sugar and 1 cup butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating after each addition.
Add pumpkin, sour cream, and vanilla; mix well. Gradually beat in flour mixture.
To assemble: spoon half the batter into the prepared pan. Sprinkle streusel over batter, not allowing streusel to touch the sides of the pan. Top with the remaining batter. Make sure batter layer touches edges of pan.
Bake for 55 to 60 minutes or until a toothpick comes out clean.
Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. drizzle with glaze.
Glaze: combine powdered sugar and milk in a small bowl; stir until smooth.
Sour Cream Pumpkin Bundt Cake
Pumpkin cake with a tunnel of streusel and topped with a traditional glaze.
Do not let the streusel touch the sides of the pan. As you put it on, push the streusel into the cake with the back of a teaspoon which allows you to be more accurate in your placement.
Streusel
1/2 cup brown sugar; packed
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter; room temperature
Batter:
3 cups Flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon Salt
2 cups granulated sugar
1 cup butter; room temperature
4 Eggs
1 cup pumpkin puree (like libby's)
8 oz sour cream
2 teaspoon vanilla
1 1/2 cups powdered sugar; sifted
2 tablespoons milk
Preheat oven to 350*. grease and flour 12 cup bundt pan.
For streusel: combine brown sugar, 1 teaspoon cinnamon, and allspice in a small bowl. Cut in 2 teaspoons butter with pastry blender or two knives until mixture is crumbly. Set aside.
For batter: Combine flour, 1 tablespoon cinnamon, baking soda, and salt in medium bowl.
Beat granulated sugar and 1 cup butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating after each addition.
Add pumpkin, sour cream, and vanilla; mix well. Gradually beat in flour mixture.
To assemble: spoon half the batter into the prepared pan. Sprinkle streusel over batter, not allowing streusel to touch the sides of the pan. Top with the remaining batter. Make sure batter layer touches edges of pan.
Bake for 55 to 60 minutes or until a toothpick comes out clean.
Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. drizzle with glaze.
Glaze: combine powdered sugar and milk in a small bowl; stir until smooth.
