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.
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 2 teaspoons butter
- 3 cups 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
- 1 1/2 cups sifted confectioners' sugar
- 2 to 3 tablespoons orange juice or milk
- 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
- 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
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.
If making mini loaves, bake approximately 20 to 25 minutes, depending on
Posted by BettyBoop at Recipe Goldmine 10/26/2001 12:03 pm.