Pumpkin Cake
Prep Time: 30 minutes
Total Time: 1 hr 30 min
Servings: 12
Ingredients:
Filling
2/3 cup packed brown sugar
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
2-1/2 teaspoons cold butter
Cake Batter
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
Glaze
1-1/2 cups confectioners' sugar
2 tablespoons orange juice
Filling
2/3 cup packed brown sugar
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
2-1/2 teaspoons cold butter
Cake Batter
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
Glaze
1-1/2 cups confectioners' sugar
2 tablespoons orange juice
Directions:
For the filling
In a small bowl, combine the brown sugar, cinnamon and allspice.
Cut in butter until crumbly; set aside.
For the cake batter
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Beat in the sour cream, pumpkin and vanilla.
Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture.
Pour half of the batter into a greased 10-in. fluted tube pan.
Sprinkle with reserved filling crumb mixture; top with remaining batter.
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For the glaze
Combine ingredients; drizzle over cooled cake.
For the filling
In a small bowl, combine the brown sugar, cinnamon and allspice.
Cut in butter until crumbly; set aside.
For the cake batter
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Beat in the sour cream, pumpkin and vanilla.
Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture.
Pour half of the batter into a greased 10-in. fluted tube pan.
Sprinkle with reserved filling crumb mixture; top with remaining batter.
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For the glaze
Combine ingredients; drizzle over cooled cake.
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