As a last hurrah of the fall, I found a delicious fall recipe. I am not ready for winter just yet. I love how pretty the snow LOOKS but not the danger it poses (driving, walking, etc).
Sour Cream Pumpkin Bundt Cake
adapted from: http://www.verybestbaking.com/recipes/28713/Sour-Cream-Pumpkin-Bundt-Cake/detail.aspx
Streusel (I omitted)
1/2 cup brown sugar
1 t cinnamon
1/4 t allspice
2 t butter/margarine
Cake
3 cups flour
1 T cinnamon
2 t baking soda
1 t salt
2 cups sugar (I used 1 1/2)
1 cup butter/margarine softened (I just used apple butter and applesauce)
4 eggs
1 cup pure pumpkin
1 cup sour cream
2 t vanilla
Glaze
1 1/2 cups powdered sugar
2-3 T orange juice or milk
For Streusel, combine all dry ingredients and cut in butter/margarine
For cake combine flour, cinnamon, baking soda and salt in medium bowl. In a larger bowl combine butter (or apple mixture) and sugar together until creamy. Add eggs, one at a time. Add pumpkin, sour cream and vanilla. Gradually beat in flour mixture.
Grease large bundt pan. Pour half the batter in pan. Layer in struesel (NOT touching edges of pan). Pour in other half of the batter to cover (batter should touch sides). Bake at 350 for 55-60 minutes. Remove to cooling rack and cool about 30 minutes before removing from pan. I was able to dump mine immediately to cool rack. Cool completely then drizzle with glaze. NOTE: this cake smells divine while cooking
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