You are all in for a treat...this is my all-time favorite pumpkin recipe! I have made this pumpkin streusel cake every November for the last four years. I first discovered this recipe in the Betty Crocker Fall Baking magazine at the end of the grocery checkout isle. I am excited to share this recipe with you since Thanksgiving is only a few weeks away. This would be the perfect dessert to compliment your turkey dinner.
The most delicious part about this cake is the streusel layer in the middle. Look at how ooey gooey this ribbon of brown sugar and cinnamon looks, it just melts in your mouth with each bite.
Streusel In-Between Pumpkin Cake (Betty Crocker)
1/2 cup packed brown sugar
2 tablspoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1 tablespoon butter or margarine, softened
3 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup butter or margarine, softened
2 cups granulated sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 cup sour cream
1 teaspoon 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 large bowl, beat butter and granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until creamy. Add eggs, two 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 58 to 62 minutes or until toothpick inserted in cake comes out clean. Cool 30 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
- Makes 16 servings.