Monday, October 12, 2015
Sour Cream Pumpkin Cake Recipe
I'm so happy to see everything is in full pumpkin mode!! The grocery stores and farmer's markets are bursting with beautiful colored pumpkins, and it just makes my heart happy seeing them all.
The same thing is true about cookbooks and magazines, they are filled with so many amazing and mouthwatering photos of delicious fall inspired foods.
A few years ago, I stopped buying many of my favorite magazines because the prices of some of them was just getting beyond what I could afford. But I do buy some of the seasonal issues, especially the fall themed ones. And this is where this delicious Sour Cream Pumpkin Cake recipe comes from.
It's in the Taste of Home Fall Baking magazine, and the magazine is really worth every penny, and one I'll be keeping for a long time to come.
In this cake, there is a spiced streusel center that perfectly complements the cinnamon and pumpkin flavors. The sour cream in it makes it moist and delicious. This cake makes about 12 serving, depending on how you slice it. It was a big hit with my family, and the recipe is one I'll be making again for Halloween.
Recipe for Sour Cream Pumpkin Cake
2/3 cup packed brown sugar
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 1/2 teaspoon cold butter
1 cup butter, softened
2 cups sugar
4 large eggs
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
1 1/2 cups confectioners' sugar
2 tablespoons orange juice
In a small bowl, combine the brown sugar, cinnamon, and allspice. Cut in butter until crumbly, set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one 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 - inch fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350 degrees 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.
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