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
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, room temperature
- 1 cup 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
Reviews
In love with this cake. A friend made it and then gave me the recipe.
Tasted great even before I added the glaze. I added extra pumpkin because I didn’t have enough sour cream and halved the white sugar to 1 cup.
This cake may be my new favorite. It's so favorful, moist , and the streusel is a nice surprise. I wondered how the orange glaze would go with pumpkin, and it was just right. Give it a try, you won't be disappointed.
My husband thinks this cake is 'very good'. It smells delicious as it bakes.
Awesome cake - very moist and delicious! I didn't make the glaze but plan to serve it with a caramel sauce instead.
Turned out moist & full of flavor. The streusel inside the cake is heavenly!
No comment left