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Streusel brown sugar ground cinnamon ground allspice butter walnuts Cake all-purpose ground cinnamon baking soda salt sugar butter eggs pumpkin puree sour cream vanilla glaze powdered sugar orange juice walnuts
Viewed: 66 - Published at: 4 years agoIngredients
- streusel
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 teaspoons butter
- 1/2 cup chopped walnuts (optional)
- cake
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup butter or 1 cup margarine, softened
- 4 large eggs
- 1 cup pure pumpkin puree
- 8 ounces sour cream
- 2 teaspoons vanilla extract
- glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons orange juice (up to 3) or 2 tablespoons milk (up to 3)
- 1/4 cup chopped walnuts (optional)
Method
- 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.
