Pumpkin Sour Cream Bundt Cake d Streusel:
d 1/2 cup packed brown sugar d 1 teaspoon cinnamon d 1/4 teaspoon allspice d 2 teaspoons butter or margarine d d Cake: d 3 cups flour d 1 tablespoon cinnamon d 2 teaspoons baking soda d 1 teaspoon salt d 2 cups granulated sugar d 1 cup butter or margarine, softened d 4 large eggs d 1 cup LIBBY'S® 100% pure pumpkin d 1 (8 ounce) container sour cream d 2 teaspoons vanilla d d Glaze: d 1 1/2 cups sifted powdered sugar d 2 tablespoons orange juice, or as needed Preheat oven to 350 degrees. Grease and flour 12-cup Bundt pan. 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 55-60 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. For Glaze: Combine sifted powdered sugar and 2-3 tablespoons orange juice or milk in small bowl; stir until smooth. Johanna. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
