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Sour Cream-Pumpkin Bundt Cake with Pumpkin Glaze
Sour Cream-Pumpkin Bundt Cake with Pumpkin Glaze
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
105 minutes
Moist cake with brown sugar streusel base and spiced pumpkin glaze.
Ingredients:
  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground allspice
  • 4 teaspoons butter
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 2 cups white sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 cup pumpkin puree
  • 1 (8 ounce) container sour cream
  • 2 teaspoons vanilla extract
  • 1.5 cups confectioners' sugar
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon salt
  • 2 tablespoons pumpkin puree
  • 2 tablespoons milk, or as needed
  • 1 teaspoon butter, melted
  • 0.25 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then generously grease and flour a 12-cup fluted tube pan, like a Bundt pan.
  • In a bowl, mix brown sugar, cinnamon, and allspice. Add butter and blend until a crumbly streusel forms.
  • In a medium bowl, mix together the flour, cinnamon, baking soda, and salt.
  • In a large bowl, use an electric mixer to blend sugar and butter until creamy. While beating, slowly incorporate eggs. Add pumpkin, sour cream, and vanilla extract, mix thoroughly. Gradually add the flour mixture and beat until well combined.
  • Spread half of the delicious batter evenly into the perfectly prepared pan. Sprinkle the mouthwatering streusel over the batter, being sure to avoid the edges of the pan. Lastly, layer on the remaining batter to complete this delectable creation.
  • Bake until a knife inserted in the center comes out clean, for 55 to 60 minutes in the preheated oven. Allow the cake to cool in the pan for 30 minutes, then invert onto a wire rack to finish cooling.
  • As the cake cools, mix confectioners' sugar, cinnamon, and salt in one bowl. In another bowl, blend pumpkin, milk, melted butter, and vanilla extract. Slowly add the pumpkin mixture to the sugar mix, whisking gently. Adjust with more milk to reach your preferred glaze consistency, ensuring it's not too runny for that perfect drizzle.
  • Pour the glaze evenly onto the cooled cake.

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