Sour Cream Pumpkin Bundt Cake

Recipe by Steve_G
READY IN: 1hr 15mins
YIELD: 1 cake




  • PREHEAT oven to 350°F.
  • Grease and flour 12-cup bundt pan.
  • FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl.
  • Cut in butter with pastry blender or two knives until mixture is crumbly, fold in nuts.
  • FOR BATTER: COMBINE flour, cinnamon, baking soda and salt in medium bowl.
  • 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 flour mixture.
  • TO ASSEMBLE: SPOON half of batter into prepared pan.
  • Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan.
  • Top with remaining batter.
  • Make sure batter layer touches edges of pan.
  • BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
  • Cool for 30 minutes in pan on wire rack.
  • Invert onto wire rack to cool completely.
  • Drizzle with Glaze and sprinkle with nuts.
  • FOR GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.