Pumpkin Streusel Bundt Cake

By Grammie926

This is a reliable Libby's recipe. It's great for the holidays. Interesting that the streusel peeks through the cake when it's sliced.

Nutritional Facts for Pumpkin Streusel Bundt Cake

Serving Size: 1 (120 g)

Servings Per Recipe: 16

Amount Per Serving
% Daily Value
Calories 410.6

Calories from Fat 147
35%
Total Fat 16.3 g
25%
Saturated Fat 9.7 g
48%
Cholesterol 86.0 mg
28%
Sodium 440.9 mg
18%
Total Carbohydrate 62.6 g
20%
Dietary Fiber 1.0 g
4%
Sugars 43.6 g
174%
Protein 4.5 g
9%



Read more at: http://www.food.com/recipe/pumpkin-streusel-bundt-cake-46427?oc=linkback

Ingredients

• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 2 teaspoons butter
• 3 cups flour
• 1 tablespoon cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 cup butter or 1 cup margarine
• 4 large eggs
• 1 cup pumpkin puree
• 1 (8 ounce) containers sour cream
• 2 teaspoons pure vanilla extract
• 1 1/2 cups powdered sugar, mixed with
• 2 -3 tablespoons orange juice or 2 -3 tablespoons milk

Details

Servings 12
Preparation time 20mins
Cooking time 100mins
Adapted from food.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees F.

Grease and flour a 12 cup bundt pan.

Streusel: Combine brown sugar, spices in a small bowl.

Cut in butter until crumbly.

Set aside.

Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.

In a large bowl beat butter and sugar until fluffy.

Add and beat in eggs one at a time.

Add pumpkin, sour cream and vanilla.

Beat well.

Beat in flour mixture.

Spoon half of the batter into the pan.

Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.

Top with remaining batter, making sure batter does touch the sides of the pan.

Bake for 55-60 minutes.

Cool in the pan for 30 minutes.

Turn out onto wire racks in order to cool completely.

Turn out on serving plate.

Drizzle with glaze.