SOUR CREAM-PUMPKIN BUNDT CAKE

STREUSEL:

1/2 c. packed brown sugar
1 t. cinnamon
1/4 t. allspice
2 t. butter or margarine

Mix til crumbly and set aside.

CAKE:

3 c. all purpose flour
1 T. cinnamon
2 t. baking soda
1 t. salt
2 sticks butter or margarine, softened
2 c. sugar
4 eggs
1 c. pumpkin
8 oz. sour cream
2 t. vanilla

Combine the first 4 ingredients and beat in butter and sugar. Add eggs and beat well. Add pumpkin, sour cream and vanilla; beat well. Grease and flour a (12 cup) bundt pan. Pour 1/2 of the batter in. Top with the streusel and cover with remaining batter. Bake 350° for 55-60 minutes or til a toothpick inserted in the center comes out clean. Cool for 30 minutes in the pan. Invert and cool completely.

GLAZE:

1 1/2 c. sifted confectioners sugar
2-3 T. orange juice or milk

Stir til smooth and then drizzle over cake.

Sour Cream Pumpkin Bundt Cake Recipe from the October, 2007, Menu Minder. Issue #288


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