As much as hate to openly acknowledge it … Fall is in the air and my thoughts are turning to baking again. I made this cake last year for Thanksgiving and it was a big hit. It will be on the menu again this year!
As with all bundt-type cakes, do be sure to test with a long knife or skewer for doneness before removing from oven.
Streusel Pumpkin Cake
For the Streusel:
1/2 cup packed brown sugar
2 Tbsp. all-purpose flour
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1 Tbsp. butter, softened
For the Cake:
3 cups all-purpose flour
2 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
1 cup butter, softened
2 cups granulated sugar
1 cup canned pumpkin (not pie filling)
1 cup sour cream
1 tsp. vanilla
Powdered sugar for garnish (optional)
Heat oven to 350° F. Grease and flour a 12-cup tube/bundt pan.
In a small bowl, stir together all the streusel ingredients until crumbly. Set aside.
In a medium bowl, mix together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl with an electric beater or in the bowl of a stand mixer, beat butter and sugar on medium speed, scraping the bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Beat in the pumpkin, sour cream and vanilla. Gradually beat in the flour mixture on low speed until well blended.
Spread half of the batter into the pan. Sprinkle streusel over batter, making sure the streusel does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.
Bake for 55-60 minutes, or until a toothpick inserted in cake comes out clean. Cool in pan for 30 minutes then remove from pan to a cooling rack. Cool completely (about 2 hours). Sprinkle with powdered sugar.