Prep 20 mins
Cook 55 mins
This recipe was given to me by a lady at work...I made this cake for a Thanksgiving dinner, (but of coarse, it is great made anytime), an wow, was it was a big hit, everyone just loved it...I am hoping that you will also...although the cake doesn't call for nuts, I added them to the batter anyway, and doubled the streusel mix recipe, and layered it twice, instead of just one time...it still turned out great!
- 1⁄2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon pumpkin pie spice
- 2 tablespoons butter, softened
- 3 cups flour
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1⁄2 cups sour cream
- 1 -2 teaspoon vanilla
- Set oven to 350 degrees.
- Grease and flour a 12-cup Bundt cake pan.
- To make streusel: Mix all streusel ingredients together; set aside.
- To make cake: In a bowl, beat butter with the sugar on medium speed with an electric mixer, until light and creamy.
- Add eggs two at a time, beating well after each addition.
- Beat in pumpkin puree, sour cream and vanilla.
- In a bowl, sift together the flour, baking soda, cinnamon and salt.
- Gradually add in the flour mixture until blended on low speed of mixer.
- Spread half of the pumpkin batter into prepared Bundt pan.
- Sprinkle with the streusel mixture over the top of batter (making sure the streusel does not touch sides of pan).
- Top with remaining cake batter, making sure that the cake batter covers to sides of pan.
- Bake for 50-55 minutes, or until cake tests done.
- Dust with icing sugar just before serving, if desired.
- Note: if you are layering the cake twice with the streusel mix, the cake should bake a little longer, also watch that the cake batter does not run over sides of pan, as when you layer twice, the cake tends to rise higher.