Streusel In-Between Pumpkin Cake
  • Cooking Time: 60 min.
  • Servings: 10-12
  • Preparation Time: 30 min
  • ½ cup packed brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp pumpkin pie spice
  • 2 tsp butter or margarine, softened
  • CAKE
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tbl ground cinnamon
  • 1 tsp salt
  • 1 cup butter or margarine, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup canned pumpkin (I use pumpkin pie mix, if I can find canned pumpkin)
  • 1 cup sour cream
  • 1 tsp vanilla
  • Powdered sugar, if desired, to sprinkle on top of cooled cake
  1. 1. Heat oven to 350 degrees, bake for 60 min, or until toothpick comes out clean. Grease 12 cup Bundt pan w/shortening, lightly flour. In small bowl stir all streusel ingredients until crumbly; set aside.
  2. 2. In medium bowl mix all dry ingredients; flour, baking soda, cinnamon, and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Beat in pumpkin, sour cream and vanilla. Gradually beat in flour mixture on low speed until blended.
  3. 3. Spread half of batter in pan. Sprinkle streusel over batter, making sure streusel does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.
My Tips: I like to give this as Christmas gifts. Instead of a Bundt pan, I use two 9x5 loaf pans, split the cake batter equally between both loaf pans, then I crumble the streusel on top of each loaf pan (not in between). Dianna Marshall, COC