Ingredientes para Sour Cream Pumpkin Bundt Cake
- 1/2 cup packed brown sugar
- Ground Cinnamon
- Ground Allspice
- 1/4 cup (1/2 stick) cold unsalted butter, plus 1 cup (2 sticks) unsalted butter
- Walnuts
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 4 large eggs
- Pumpkin Puree
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- Orange Juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sour Cream Pumpkin Bundt Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Sour Cream Pumpkin Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- **Make the Streusel:** In a small bowl, combine 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1/4 cup chopped pecans or walnuts.
- **Make the Cake Batter:** In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 (15 ounce) can pumpkin puree, 1 cup sour cream, and 1 teaspoon vanilla extract. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Spoon half of the batter into the prepared bundt pan. Sprinkle evenly with the streusel topping, ensuring it doesn't touch the sides of the pan.
- Top with the remaining batter, making sure the batter reaches the edges of the pan.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes on a wire rack.
- Invert the cake onto the wire rack to cool completely.
- **Make the Glaze:** In a small bowl, whisk together 1 1/2 cups powdered sugar with 2-3 tablespoons orange juice or milk until smooth. Drizzle over the cooled cake.
- Sprinkle with extra chopped nuts, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
174g
Fat
48g
Carbs
20g
