SOUR CREAM PUMPKIN BUNDT CAKE
I made this cake and took it to a Church Youth Bake Sale and sold it by the slice. It was a big hit.
Provided by Kimi Gaines
Categories Cakes
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Pre-heat oven to 350F. Grease and flour 12-cup Bundt pan. Bake for 1 hr and then check cake to see if done. If not, continue to cook an additional 5 minutes.
- 2. Combine flour, cinnamon, baking soda and salt in medium bowl. Beat sugar and butter in large mixer bowl until light and fluffy. Add eggs one at atime, beating well after each addition. Add pumpkin, sour cream and vanilla extract. Gradually beat in flour mixture.
- 3. Streusel topping: Combine all ingredients and cut in the butter with 2 knives making a crumbly mixture.
- 4. To assemble spoon 1/2 the batter into prepared pan. Sprinkle the streusel mixture on top and then remainder of batter on top.
- 5. Dust with Powdered Sugar or serve with Whipped Topping.
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Israel Huggins
[email protected]5 stars!
Philip Weary
[email protected]This cake is amazing! I've made it twice now and it's always a hit. It's so moist and flavorful, and the sour cream gives it a really nice tang.
Officer Rick
[email protected]This cake is everything I've ever wanted in a pumpkin bundt cake. It's moist, flavorful, and has the perfect amount of spice. I will definitely be making this again!
zyna almudaweb
[email protected]This recipe was super easy to follow, and the cake turned out moist and delicious! I topped mine with a cream cheese frosting and it was to die for. 10/10 would bake again!