Sour Cream Pumpkin Cake (T&T)

I always make this cake for thanksgiving. It is very delicious and tasty. I often serve it with a dollop of fresh whipped cream flavored with a dash of cinnamon. I have also made this recipe using mini loaf pans to give out during the holidays. Hope everyone who tries it will enjoy it as much as we do.

Ingredients

Streusel

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

Cake

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

Glaze

1 1/2 cups sifted confectioners' sugar
2 to 3 tablespoons orange juice or milk

Instructions

Heat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan or an angel food pan, both work well with this recipe.
Combine brown sugar, cinnamon and allspice in a small bowl.
Cut in butter with a pastry blender to a crumbly mixture (I use my food processor for this step). Set aside.
Combine flour, cinnamon, baking soda and salt in a bowl. Set aside.
Beat sugar and butter in mixer bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add pumpkin puree, sour cream and vanilla extract until incorporated.
Gradually beat in flour mixture and mix well.
Spoon half of the batter into prepared pan.
Sprinkle with streusel mixture over batter (do not allow the streusel to touch edges of pan).
Bake for 55 to 60 minutes or until cake tester inserted in cake comes out clean.
Cool for 30 minutes in pan on a wire rack.
Invert cake onto wire rack to cool completely.
In a small bowl, add all glaze ingredients stirring until smooth with a wire whisk.
Drizzle glaze over cake.

Notes

If making mini loaves, bake approximately 20 to 25 minutes, depending on your oven.

Attribution

Posted by BettyBoop at Recipe Goldmine 10/26/2001 12:03 pm.

Source: Libby's