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Sour Cream Pumpkin Cake

The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert.—Elaine Holmberg, Norfolk, Nebraska

12 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

2/3 cup packed brown sugar
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
2-1/2 teaspoons cold butter
BATTER:
1 cup butter, softened
2 cups sugar
4 eggs
1 cup (8 ounces) 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
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons orange juice

Directions

In a small bowl, combine the brown sugar, cinnamon and allspice. Cut
in butter until crumbly; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in the
sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking

2 of 2

Sour Cream Pumpkin Cake (continued)

Directions (continued)

soda and salt; gradually add to creamed mixture.
Pour half of the batter into a greased 10-in. fluted tube pan.
Sprinkle with reserved crumb mixture; top with remaining batter.
Bake at 350° for 50-55 minutes or until a toothpick inserted
near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool
completely. Combine glaze ingredients; drizzle over cooled cake.
Yield: 12 servings.

Nutrition Facts: 1 slice equals 564 calories, 21 g fat (13 g saturated fat), 126 mg cholesterol, 556 mg sodium, 87 g carbohydrate, 2 g fiber, 7 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.