Pumpkin Cake

 
 
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
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.
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