Sour Cream-Pumpkin Bundt Cake with Pumpkin Glaze

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine brown sugar, 2 teaspoons cinnamon, and allspice in a bowl; cut in 4 teaspoons butter until crumbly. Set streusel aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine flour, 1 tablespoon cinnamon, baking soda, and 1 teaspoon salt in a bowl. Set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Beat white sugar and 1 cup butter together in a large bowl with an electric mixer until light and fluffy. Slowly beat in eggs while continuing to beat. Stir in 1 cup pumpkin purée, sour cream, and 2 teaspoons vanilla extract; gradually beat in flour mixture until incorporated.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Spoon ½ batter into the prepared pan, sprinkle streusel over batter, avoiding sides of the pan, top with remaining ½ batter.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until a knife inserted into center comes out clean, 55 to 60 minutes. Cool in the pan for 30 minutes, then invert cake onto a wire rack to finish cooling.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Meanwhile, combine confectioners' sugar, ½ teaspoon cinnamon, and ⅛\xa0teaspoon salt in a bowl. Combine 2 tablespoons pumpkin purée, milk, 1 teaspoon melted butter, and ¼ teaspoon vanilla extract in a bowl until smooth; whisk into confectioners' sugar mixture until well combined. Add more milk until glaze reaches desired consistency.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Drizzle glaze over cooled cake.'}

📊 Nutrition Facts

Per serving (12 servings total)