Sunday Supper: Pumpkin Bundt Cake

Hello there! I'm sorry my blogging has been a little bit sporadic lately. It's just that time of year! I am finally finished with all the shopping and wrapping, and the teacher gifts are ready, too! I do have a couple stampy items to show you this week, then I'll be taking a few days off to spend Christmas with family.

I have a yummy recipe to share with you on this Sunday. My sister-in-law made it for Thanksgiving, and we all begged her for the recipe. She got it from cooks.com, and she kindly passed it along (thanks, Maria!). It is SO good -- there's a surprise cinnamon streusel running through the middle. This cake is the perfect take-along to those holiday dinners! :)

Sour Cream Pumpkin Bundt Cake

STREUSEL:
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
2 tsp butter

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

CAKE:
3 cups all-purpose flour
1 Tbs ground cinnamon
2 tsp baking soda
1 tsp salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup LIBBY's 100% Pure Pumpkin
1 container (8 oz) sour cream
2 tsp vanilla extract

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

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 clan. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Optional: Drizzle with glaze.

GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 Tbs orange juice or milk in a small bowl; stir until smooth.

Yields 12-16 servings

Thank you so much for stopping by today! Have a wonderful day, and don't forget to spend some time around the supper table!

Christina

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