SOUR CREAM PUMPKIN CAKE

Sour Cream Pumpkin Cake image

The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. -Elaine Holmberg, Norfolk, Nebraska

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

2/3 cup packed brown sugar
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
2-1/2 teaspoons cold butter
BATTER:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons orange juice

Steps:

In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.

Nutrition Facts : Calories 564 calories, Fat 21g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 556mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 2g fiber), Protein 7g protein.