Libby's Sour Cream Pumpkin Bundt
Pumpkin is awesome!
Give me a P-U-M-P... Yay, I'm not a cheerleader and you get the idea. :)
last year, and I'm back again for more of my favorite dessert on the planet: the lovely Bundt cake. November 15th is National Bundt Day (and Katrina's of Baking and Boys' birthday!!). I do hope you bake along with me that day!
@waffles and KClibrarygang!), and Trader Joe's Spiced Apple Cider. I read tweets about snow falling and flights delayed because of the weather, and we are going through our usual Santa Ana winds (fierce winds that take heat from dessert and blow 'em into Southern California. Watch out for fires. Allergies or asthma? Stay indoors. And your skin? Buy lotion at Costco and bathe in it).
Internet Librarian conference in Monterey, CA last night. Luckily, I was on the earlier flight and got back at a decent hour. My colleagues' 9 pm flight was delayed until 11:30 pm. Eeck. I came home, took the new doggie out for a walk (she is soooo much better from her illness - she is like a whole new excited doggie) and baked up this Bundt! It is really moist and I topped it with a powdered sugar and orange juice glaze.
Libby's photo to see how it should be done! Maybe next time...
See you back here tomorrow for another Bundt! Whoo hoo! - mary the food librarian
Sour Cream Pumpkin Bundt
Adapted from Libby's website
Cut butter into the sugar and spices until crumbly.
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
3 cups all-purpose flour
1 tablespoon ground cinnamon (I use Penzy's cinnamon)
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs, room temp
1 cup pumpkin puree (not pumpkin pie mix)
8 oz or 1 cup sour cream
2 teaspoons vanilla extract
1. Preheat oven to 350° F. Prep 12-cup Bundt pan (I use Pam with Flour spray).
2. Make streusel and set aside.
3. Whisk together flour, cinnamon, baking soda and salt in a bowl.
4. Cream sugar and butter together until light and fluffy (about 3 minutes with the paddle attachment).
5. Add eggs one at a time, scraping down sides of bowl.
6. Add pumpkin, sour cream and vanilla.
7. With mixer on low, add in flour mixture until just combined.
8. Spoon half batter into pan.
9. Top with streusel mixture. Don't let streusel hit the sides of the pan.
10. Top with the rest of the batter.
11. Bake for 55 to 60 minutes (depending on your oven) until toothpick or skewer comes out clean. Mine took 55 minutes.
12. Cool for 30 minutes in pan, then depan and cool completely.
13. Top with glaze of powdered sugar and orange juice (can also use milk or cream).