Pumpkin Sour Cream Bundt Cake

🧂 Ingredients

• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon pumpkin pie spice*
• 1 tablespoon unsalted butter

  melted
• 3 cups all-purpose flour
• 1 teaspoon pumpkin pie spice*
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 cups granulated sugar
• 1 cup 2 sticks unsalted butter, softened
• 3 large eggs
• 1 cup pure pumpkin puree
• 1 cup sour cream

  I used light
• 2 teaspoons pure vanilla extract
• ⅔ cup cinnamon chips
• 1 ½ teaspoons shortening

  do not use butter, margarine, spread or oil

Instructions

• 1 Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. (I used
  cooking spray with flour.)
• 2 Combine streusel ingredients in a small bowl. Mix until mixture is crumbly. Set
  aside.
• 3 Combine flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt
  in a bowl. Beat sugar and butter in mixing bowl until light and fluffy. Add
  eggs, one at a time, beating well after each one. Add pumpkin, sour cream and
  vanilla, and mix well. Gradually beat in flour mixture.
• 4 Spoon half of batter into pan. Sprinkle streusel over batter, keeping it in the
  middle of the pan (don’t allow it to touch sides). Top with remaining batter.
  Make sure batter layer touches edges of pan (batter will be thick!).
• 5 Bake for 50-60 minutes or until toothpick comes out of middle of cake clean.
  Cool for 30 minutes in pan on wire rack. Invert onto rack to cool completely.
• 6 Melt cinnamon chips and shortening in microwave on high for 1 minute; stir until
  chips are melted and mixture is smooth. Drizzle over cooled cake.

Nutrition Info