Sour Cream Pumpkin Cake Recipe

5 3 3
Sour Cream Pumpkin Cake Recipe
Sour Cream Pumpkin Cake Recipe photo by Taste of Home
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Sour Cream Pumpkin Cake Recipe

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large 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 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 in 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.
Originally published as Sour Cream Pumpkin Cake in Taste of Home Christmas Annual Annual 2012, p152

Nutritional Facts

1 slice: 564 calories, 21g fat (13g saturated fat), 126mg cholesterol, 556mg sodium, 87g carbohydrate (61g sugars, 2g fiber), 7g protein.

  • 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 large 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
  1. In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside.
  2. 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 soda and salt; gradually add to creamed mixture.
  3. 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 in the center comes out clean.
  4. 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.
Originally published as Sour Cream Pumpkin Cake in Taste of Home Christmas Annual Annual 2012, p152

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Reviews forSour Cream Pumpkin Cake

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MY REVIEW
NanZim User ID: 3929200 255760
Reviewed Oct. 22, 2016

"My husband thinks this cake is 'very good'. It smells delicious as it bakes."

MY REVIEW
germanycook User ID: 6411056 239004
Reviewed Dec. 8, 2015

"Awesome cake - very moist and delicious! I didn't make the glaze but plan to serve it with a caramel sauce instead."

MY REVIEW
VictoriaElaine User ID: 3422096 232456
Reviewed Sep. 7, 2015

"Turned out moist & full of flavor. The streusel inside the cake is heavenly!"

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