Shelly's Recipe

STREUSEL PUMPKIN BUNDT CAKE

Category: Cakes

3 cup flour
2 tsp baking soda
1 tbsp ground cinnamon
1 tsp salt
1 cup butter, softened
2 cup sugar
4 eggs
1 cup canned pumpkin (NOT pumpkin pie mix)
1 cup sour cream
1 tsp vanilla
Confectioners Sugar

Pumpkin Streusel:
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp pumpkin pie spice
2 tsp butter, softened

Mix all streusel ingredients until crumbly. Preheat oven to 350. Grease and flour a bundt cake pan.

Make Pumpkin Streusel, set aside. Mix flour, baking soda, cinnamon and salt in medium bowl; set aside.

Beat butter and sugar in large bowl 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.

Spread half the 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.

Bake 55 to 60 minutes or until knife inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Remove from pan onto wire rack, cool completely. Dust with confectioners sugar.