Thursday, October 16, 2008

Pumpkin cake with streusel center

My sister-in-law is a fabulous cook. She wows us every year at Christmas with her delicious baking skills. I am lucky to get this dish all to myself since my husband is not a big fan of pumpkin.

For more great pumpkin recipes, visit

Pumpkin Cake w/ Streusel Center

½ cup brown sugar
1 tsp cinnamon
2 tsp soft butter


3 cups all purpose flour
2 tsp baking soda
1 tbsp cinnamon
1 tsp salt
1 cup soft butter (not salt)
2 cups sugar
4 eggs
1 cup of canned pumpkin (not pie mix)
1 cup sour cream (low fat)
1 tsp vanilla

Preheat oven to 350. Grease (w/ butter) & flour either a fluted cake pan or a loaf pan.

In a small bowl mix all streusel ingredients until crumbly.

In separate bowl, mix flour, baking soda, cinnamon and salt. In a large bowl beat butter and sugar on med. (scrape sides down) until creamy. Add eggs one at a time and mixing in between. Add pumpkin, sour cream and vanilla. Slowly beat in flour mixture on low until blended.

Spread half of the batter in prepared pan. Spread streusel over batter, making sure the streusel does not touch the sides of the pan. Top with the rest of the batter. Making sure the batter touches the sides of the pan.

Bake in the center of the oven for 55 – 60 minutes, until a toothpick comes out clean. Cool 30 minutes in pan, then remove from pan and cool on a wire rack (about 1.5 hours).

You can frost with a cream cheese frosting or sprinkle with powdered sugar.


FishMama said...

Oh WOW! That sounds really good!

Courtney said...

I could eat it all in two days. Not that I would ... admit to actually doing it!