Pumpkin Cake

About this time of year all things pumpkin tickle my thoughts

and I get hungry for pumpkin pie or pumpkin lattes;

so I went exploring for something pumpkiny and found the following.

It was quite delicious.

The recipe calls for icing on the cake, but I thought it was good enough without it

and eliminated a couple calories.

Sour Cream Pumpkin Bundt Cake

Ingredients:

1/2 cup packed brown sugar 

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 teaspoons butter

Cake:

3 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

2 cups granulated sugar

1 cup butter, softened

4 large eggs

1 cup canned pumpkin

1 container (8 ounces) sour cream

2 teaspoons vanilla extract

Preheat over to 350degree

Grease and flour 12-cup bundt pan

Combine steusel brown sugar, cinnamon, and allspice

in small bowl, then cut in butter with pastry blender.

Cake: Combine dry ingredients in small bowl.

Beat sugar and butter in large mixer bowl until light

and fluffy. Add eggs one at a time, beating well after

each addition. Add pumpkin, sour cream and vanilla; mix well.

Gradually beat in flour mixture.

Assemble: Spoon half of batter into prepared pan. Sprinkle

streusel over batter, not allowing streusel to touch sides of pan.

Top with remaining batter. Make sure batter layer touches

edges of pan.

Bake: 55-60 minutes or until wooden pick inserted comes out

clean. Cool for 30 minutes in pan, invert onto rack to cool

completely. Sprinkle with powder sugar.

The recipe came from www.verybestbaking.com

It was the perfect slice of cake with a bracing cup of tea.

Are you thinking pumpkin these days?
What is drawing you to bake?
What cup of tea are you adding to your pumpkin?