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Streusel In-Between Pumpkin Cake Recipe

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This recipe for Streusel In-Between Pumpkin Cake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Malkey
Added: Saturday, October 11, 2008


1/2 C. brown sugar
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
2 tsp. butter, softened

3 C. flour
2 tsp. baking soda
1 TB. cinnamon
1 tsp. salt
1 C. butter, softened
2 C. sugar
4 eggs
1 C. canned pumpkin (not pumpkin pie mix)
1 C. sour cream
1 tsp. vanilla
powdered sugar if desired

Heat oven to 350 degrees. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In small bowl, stir all streusel ingredients until crumbly; set aside. In medium bowl, mix flour, baking soda, cinnamon, and salt; set aside. In lg. bowl beat butter and sugar with mixer on medium speed, scraping bowl occasionally, 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. Spread half of 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 for 50-55 min. until done or toothpicks comes out clean. Cool in pan for 15 min. then turn out on a serving plate. Sprinkle with powdered sugar.




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