STREUSEL IN-BETWEEN PUMPKIN CAKE

By stevark1

Ingredients

• STREUSEL TOPPING
• 1/2 CUP PACKED BROWN SUGAR
• 1 TSP GROUND CINNAMON
• 1/4 TSP PUMPKIN PIE SPICE
• 2 TSP BUTTER, SOFTENED
• CAKE
• 3 CUPS ALL PURPOSE FLOUR
• 2 TSP BAKING SODA
• 1 TBS CINNAMON
• 1 TSP SALT
• 1 CUP BUTTER SOFTENED
• 2 CUPS SUGAR
• 4 EGGS
• 1 CUP CANNED PUMPKIN (NOT PUMPKIN PIE MIX)
• 1 CUP SOUR CREAM
• 1 TSP VANILLA
• POWDERED SUGAR, IF DESIRED

Preparation

Step 1

1. HEAT OVEN TO 350. GREAT BUNT PAN WITH SHORTENING/FLOUR. IN A SMALL BOWL, STIR ALL STREUSEL INGREDIENTS UNTIL CRUMBLY AND SET ASIDE.

2. IN A MEDIUM BOWL, MIX FLOUR, BAKING SODA, CINNAMON AND SALT. SET ASIDE.

3. IN A LARGE BOWL, BEAT BUTTER AND SUGAR WITH MIXER ON MEDIUM, SCRAPING OCCASIONALLY, UNTIL CREAMY. ADD EGGS TWO AT A TIME, BEATING WELL AFTER EACH ADDITION. BEAT IN PUMPKIN, SOUR CREAM AND VANILLA. GRADUALLY BEAT IN FLOUR MIXTURE ON LOW SPEED UNTIL BLENDED.

4. SPREAD HALF OF THE BATTER IN PAN. SPRINKLE STREUSEL OVER BATTER, MAKING SURE STREUSEL DOES NOT TOUCH SIDES OF PAN. TOP WITH REMAINING BATTER MAKING SURE BATTER LAYER TOUCHES SIDES OF PAN.

5. BAKE 55-60 MINUTES UNTIL A TOOTHPICK INSERTED COMES OUT CLEAN. COOL 30 MINUTES. REMOVE FROM PAN TO WIRE RACK. COOL COMPLETELY FOR 2 HOURS. SPRINKLE WITH POWERED SUGAR.