Sour Cream-Pumpkin Bundt® Cake with Pumpkin Glaze recipe
All Recipes Best Recipe Fruits and Vegetables Vegetables Squash
Ingredients
- 1 cup packed brown sugar 2 teaspoons ground cinnamon ½ teaspoon ground allspice 4 teaspoons butter 3 cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons baking soda 1 teaspoon salt 2 cups white sugar 1 cup butter, softened 4 large eggs 1 cup pumpkin puree 1 (8 ounce) container sour cream 2 teaspoons vanilla extract 1 ½ cups confectioners' sugar ½ teaspoon ground cinnamon ⅛ teaspoon salt 2 tablespoons pumpkin puree 2 tablespoons milk, or as needed 1 teaspoon butter, melted ¼ teaspoon vanilla extract
Nutrition Info
- 602.5 caloriescarbohydrate: 94.7 gcholesterol: 115.7 mgfat: 23.1 gfiber: 2.1 gprotein: 6.5 gsaturatedFat: 13.9 gservingSize: -sodium: 644.7 mgsugar: 67.7 gtransFat: : -unsaturatedFat: : -
Directions Sour Cream-Pumpkin Bundt® Cake with Pumpkin Glaze
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
Combine flour, cinnamon, baking soda, and salt in a medium bowl.
Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan, invert onto a wire rack to finish cooling.
While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
Drizzle glaze over cooled cake.