Recipe Details
Ingredients
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1cuppacked brown sugar
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2teaspoonsground cinnamon
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½teaspoonground allspice
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4teaspoonsbutter
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3cupsall-purpose flour
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1tablespoonground cinnamon
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2teaspoonsbaking soda
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1teaspoonsalt
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2cupswhite sugar
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1cupbutter, softened
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4largeeggs
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1cuppumpkin puree
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1(8 ounce) containersour cream
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2teaspoonsvanilla extract
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1 ½cupsconfectioners’ sugar
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½teaspoonground cinnamon
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⅛teaspoonsalt
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2tablespoonspumpkin puree
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2tablespoonsmilk, or as needed
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1teaspoonbutter, melted
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¼teaspoonvanilla extract
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).
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Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
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Combine flour, cinnamon, baking soda, and salt in a medium bowl.
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Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
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Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
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Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling.
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While cake continues to cool, combine confectioners’ sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
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Drizzle glaze over cooled cake.
Cook’s Note:
You can use an egg substitute in place of eggs, margarine instead of butter, and reduced-fat sour cream instead of regular, if desired.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories603 | |
% Daily Value * | |
Total Fat 23g |
30% |
Saturated Fat 14g |
70% |
Cholesterol 116mg |
39% |
Sodium 645mg |
28% |
Total Carbohydrate 95g |
34% |
Dietary Fiber 2g |
8% |
Total Sugars 68g |
|
Protein 7g |
13% |
Vitamin C 1mg |
1% |
Calcium 77mg |
6% |
Iron 2mg |
13% |
Potassium 171mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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