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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Streusel In-Between Pumpkin Cake Recipe

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This recipe for Streusel In-Between Pumpkin Cake is from Dinner is SRBed!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
STREUSEL
1/2 cup brown sugar
2 TBSP flour
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1 TBSP butter, softened
CAKE
3 cups flour
2 tsp baking soda
1 TBSP cinnamon
1 tsp salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup canned pumpkin
1 cup sour cream
1 tsp vanilla
Directions:
Directions:
1. Heat oven to 350ºF. Grease and flour 12-cup Bundt pan. In small bowl, stir all streusel ingredients until crumbly; set aside.
2. In medium bowl, mix flour, baking soda, cinnamon and salt; set aside. In large bowl, beat butter and sugar on medium speed until creamy. Add eggs, one 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.
3. Spread half of 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.
4. Bake 58-62 minutes or until toothpick comes out clean. Cool 30 minutes; remove from pan and cool completely. Sprinkle with powdered sugar.

 

 

 

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