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Sour Cream Pumpkin Cake Recipe

Sour Cream Pumpkin Cake Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling YIELD:12 servings


  • 2/3 cup packed brown sugar
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2-1/2 teaspoons cold butter
  • 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 near 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.

Nutritional 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.