Pumpkin Streusel Cake
- Number of Servings: 14
Ingredients
Streusel:1/2 Cup Brown Sugar1/4 Tsp Allspice1 Tsp Cinnamon2 Tsp ButterBatter:3 Cups Flour 1 Cup Splenda1 Cup Sugar1 Tbsp Cinnamon1 Tsp Salt2 Tsp Baking Powder2 Sticks Butter Softened4 Eggs8 oz Light Sour Cream1 Cup Canned Pumpkin2 Tsp VanillaGlaze:1 Cup Powdered Sugar (Sifted After Measuring)2-21/2 Tbsp Skim Milk
~Preheat oven to 350. Grease and flour bundt pan.
STREUSEL:
~COMBINE brown sugar, cinnamon and allspice in small bowl.
~Cut in butter with pastry blender or two knives until mixture is crumbly.
~Set aside.
BATTER:
~Combine flour, cinnamon, baking soda and salt in medium bowl.
~Beat granulated 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 extract; mix well.
~Gradually beat in flour mixture.
TO ASSEMBLE:
~Spoon half of batter into pan.
~Sprinkle streusel over batter, directly in the center, not allowing it to touch sides of pan.
~Top with remaining batter. Make sure batter layer touches edges of pan.
~Bake for 60 minutes or until wooden pick comes out clean.
~Cool for 30 minutes in pan on wire rack.
~Invert onto wire rack to cool completely.
~Drizzle with Glaze.
GLAZE:
~COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons milk in small bowl; stir until smooth.
Number of Servings: 14
Recipe submitted by SparkPeople user MICHELLEM79.
STREUSEL:
~COMBINE brown sugar, cinnamon and allspice in small bowl.
~Cut in butter with pastry blender or two knives until mixture is crumbly.
~Set aside.
BATTER:
~Combine flour, cinnamon, baking soda and salt in medium bowl.
~Beat granulated 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 extract; mix well.
~Gradually beat in flour mixture.
TO ASSEMBLE:
~Spoon half of batter into pan.
~Sprinkle streusel over batter, directly in the center, not allowing it to touch sides of pan.
~Top with remaining batter. Make sure batter layer touches edges of pan.
~Bake for 60 minutes or until wooden pick comes out clean.
~Cool for 30 minutes in pan on wire rack.
~Invert onto wire rack to cool completely.
~Drizzle with Glaze.
GLAZE:
~COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons milk in small bowl; stir until smooth.
Number of Servings: 14
Recipe submitted by SparkPeople user MICHELLEM79.
Nutritional Info Amount Per Serving
- Calories: 372.4
- Total Fat: 14.3 g
- Cholesterol: 66.5 mg
- Sodium: 522.7 mg
- Total Carbs: 56.9 g
- Dietary Fiber: 1.8 g
- Protein: 5.5 g
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