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Sour Cream Pumpkin Cake

 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


  • 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 eggs
  • 1 cup (8 ounces) sour cream
  • 1 cup canned pumpkin
  • 2 teaspoons McCormick® Pure 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


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