Recipe by Aroostook
This is a Libby's recipe and is it good! Really impressive when it is cut and the streusel filling peeks through. Great for the holidays.
Top Review by Silent Rain
This recipe is delicious and very very moist. I removed my cake from the oven after one hour of baking and let it cool for 30 minutes in the pan. I then inverted it to a wire rack and let it set until completely cooled. I used the glaze on top and it turned out perfectly. I think the reason a person might have the cake turn out dry is only because they left the cake to cool in the oven (I'm assuming that is what the recipe meant or it was a typo). Many applauses for the cake! Thank you Aroostook for the delicious recipe! :)
- 118.29 ml brown sugar
- 4.92 ml cinnamon
- 2.46 ml allspice
- 9.85 ml butter
- 709.77 ml flour
- 14.79 ml cinnamon
- 9.85 ml baking soda
- 4.92 ml salt
- 473.18 ml sugar
- 236.59 ml butter or 236.59 ml margarine
- 4 large eggs
- 236.59 ml pumpkin puree
- 226.79 g container sour cream
- 9.85 ml pure vanilla extract
- 354.88 ml powdered sugar, mixed with
- 29.58-44.37 ml orange juice or 29.58-44.37 ml milk
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Grease and flour a 12 cup bundt pan.
- Streusel: Combine brown sugar, spices in a small bowl.
- Cut in butter until crumbly.
- Set aside.
- Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
- In a large bowl beat butter and sugar until fluffy.
- Add and beat in eggs one at a time.
- Add pumpkin, sour cream and vanilla.
- Beat well.
- Beat in flour mixture.
- Spoon half of the batter into the pan.
- Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
- Top with remaining batter, making sure batter does touch the sides of the pan.
- Bake for 55-60 minutes.
- Cool in the pan for 30 minutes.
- Turn out onto wire racks in order to cool completely.
- Turn out on serving plate.
- Drizzle with glaze.