Recipe by HokiesMom
I tried this from a posted recipe on cooksrecipes.com and served it to teachers at my daughter's HS. They did not leave a crumb on the plate and so enjoyed it so I will be making this moist and full of flavor cake often. I did make some little adjustments to the spices just for a bit more flavor to the cake and streusel. It has a wonderful surprise brown sugar streusel in the middle of the cake which just gives a burst of fun in each slice of cake!
Top Review by Ceezie
What surprised me most about this cake was that even with all the sugar in it ... it isn't overly sweet. I reduced the butter by half and replaced with applesauce. I also used 2 cups whole wheat flour and 1 cup all purpose. I added nuts to the center mixture. What was produced was a tasty, dense cake. I will make this again - thanks
- 1⁄2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 2 teaspoons butter
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1⁄2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup butter, softened
- 4 large eggs
- 1 cup pure pumpkin (not pumpkin pie filling!)
- 1 (8 ounce) container sour cream (I used low-fat)
- 2 teaspoons vanilla extract
- 1 1⁄2 cups powdered sugar, sifted
- 2 -3 tablespoons orange juice (pulp-free)
Directions See How It's Made
- Preheat oven to 350°F (175°C) and spray a 12-cup Bundt pan with non-stick cooking spray.
- Prepare the Streusel by combining brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender until mixture is crumbly. Set aside.
- Prepare the cake batter by combining flour, cinnamon, nutmeg, baking soda and salt in medium bowl, set aside.
- Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
- Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in the flour mixture till smooth.
- Spoon half of batter into prepared Bundt pan.
- Sprinkle prepared Streusel over batter, not allowing Streusel to touch sides or center of pan.
- Top with remaining batter; making sure batter layer touches edges of pan.
- Bake for 55 to 60 minutes or until pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack before inverting onto wire rack to cool completely.
- After cake has cooled prepare the glaze. Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice in small bowl; stir until smooth. Drizzle glaze over the completely cooled cake.