sour cream pumpkin bundt cake
(3 ratings)
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I made this cake and took it to a Church Youth Bake Sale and sold it by the slice. It was a big hit.
(3 ratings)
yield
8 -10
prep time
15 Min
cook time
1 Hr 15 Min
Ingredients For sour cream pumpkin bundt cake
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3 call-purpose flour
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1 Tbspground cinnamon
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2 tspbaking soda
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1 tspsalt
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2 cgranulated sugar
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1 cbutter (softened)
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4 lgeggs
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1 cpumpkin (not pie mix)
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1 csour cream
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2 tspvanilla extract
- STREUSEL
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1/2 cpacked brown sugar
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1 tspground cinnamon
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1/4 tspground allspice
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2 tspbutter
How To Make sour cream pumpkin bundt cake
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1Pre-heat oven to 350F. Grease and flour 12-cup Bundt pan. Bake for 1 hr and then check cake to see if done. If not, continue to cook an additional 5 minutes.
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2Combine flour, cinnamon, baking soda and salt in medium bowl. Beat sugar and butter in large mixer bowl until light and fluffy. Add eggs one at atime, beating well after each addition. Add pumpkin, sour cream and vanilla extract. Gradually beat in flour mixture.
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3Streusel topping: Combine all ingredients and cut in the butter with 2 knives making a crumbly mixture.
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4To assemble spoon 1/2 the batter into prepared pan. Sprinkle the streusel mixture on top and then remainder of batter on top.
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5Dust with Powdered Sugar or serve with Whipped Topping.
- 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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