It was a pity that I couldn’t take a cross section picture of the cake as it was made for the husband’s get together that I couldn’t attend. The pumpkin cake was kept moist by using sour cream and it has a streusel filling in the middle. Although it was made for a Thanksgiving party, I think it will make a great cake for a Christmas or Halloween party as well. The husband’s co-workers commented that they could not believe how moist the cake was and the husband gave me the thumbs up as well. The recipe is pretty straight forward and simple to make. The glaze took no time at all to put together, and gave it such a beautiful autumn like finish! Which happens to be my favourite season! It’s such a beautiful, and romantic season. What’s your favourite season? Do drop me a comment to let me know, and why?
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Pumpkin Streusel Bundt Cake
- 3 cups all purpose flour
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1-2/3 cups castor sugar
- 1 tsp salt
- 2 tsp baking soda
- 1 cup butter softened
- 4 large eggs
- 1 cup LIBBY's 100% pure pumpkin
- 8 oz 226g sour cream
- 2 tsp vanilla extract
- 1/2 cup packed brown sugar*
- 1 tsp ground cinnamon*
- 1/4 tsp ground all spice*
- 2 tsp butter softened*
- 1-1/2 cups icing sugar sifted
- 2-3 tbsp milk
- Preheat oven to 176C.
- Grease and flour bundt pan.
- Prepare your streusel by adding all the ingredients marked * into a mixing bowl.
- Use 2 fork to mash/mix everything together until it looks like wet sand.
- Whisk flour, cinnamon, nutmeg, salt, and baking soda together
- In your mixer, beat butter and sugar until fluffy.
- Add eggs one at a time and mix.
- Add sour cream, pumpkin, and vanilla extract.
- Beat until combined.
- Then gradually beat in flour mixture, until just combined.
- Pour half the batter into prepared bundt pan.
- Spoon the streusel in the middle of the batter. Careful not to touch the sides!
- Then pour in the rest of the cake batter.
- Bake for 55-60 mins until skewer comes out clean.
- Allow to cool in pan for at least 20 minutes before turning it out on a wire rack.
- Allow cake to cool completely before glazing.
- Stir 1-2 tbsp of milk into the icing sugar until smooth.
- Then add more milk slowly until desired consistency.
Adapted from Cooks.com