Sunday, June 21, 2009

Libby's Sour Cream Pumpkin Bundt Cake



What happens you try to make more room in your freezer, and find bags of frozen pumpkin in there? You get a craving for something pumpkin, yes nearly Summer time and I wanted pumpkin. I went to my trusty drawer-files, full of recipes I've collected from the past 13 years and pulled out one of those supermarket checkstand magazines for Libby's Home Baked Goodness (1996!) all things pumpkin. This is more of a cake than a coffecake, I think. It's super moist!



Libby's Sour Cream Pumpkin Coffeecake Bundt Cake

STREUSEL
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine

CAKE
3 cups all-purpose flour
1 tablespoon ground cinnamon (I used 1/2 TBL)
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup LIBBY'S 100% Pure Pumpkin
1 cup (8 oz.) sour cream
2 teaspoons vanilla extract

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

FOR STREUSEL:
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

FOR BATTER:
COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

TO ASSEMBLE:
SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar, 2 tablespoons orange juice, splash of milk, 1 tablespoon softened cream cheese and a dash of cinnamon and allspice in small bowl; stir until smooth.




Just as I was adding these photos, my little girl comes up and says, "ooh that's good!"
enjoy,

Print
Pin It!

6 Lovely Comments:

Future Mama said...

MMMMmmmm! YUM! that looks soooo good! I'm going to have to try to make that!!

This is my first time visiting your blog I think! it's sooo cute!!

tastestopping said...

I make a biscuit with sweet potatoes that my kids devour. I'm wondering (since I usually have the frozen sweet potato puree on hand) whether that might be a suitable substitution for the pumpkin. (Not that I have anything against pumpkin, of course!)

I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

Best,
Casey
Editor
www.tastestopping.wordpress.com

Lynn said...

Just saw this on Make Ahead Meals. This looks so yummy!! I am definitely going to make it this fall.

Thanks for sharing.

Lynn
http://punkaroonie.blogspot.com/

Post a Comment

Thanks for stopping by my blog. For giveaway entries, please follow the form rules.