Sour Cream Pumpkin Bundt

by Susan Salzman
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bund.pumpkin.whole November 15th is National Bundt Day. Duty calls. I need to make a bundt. I am trying to stay seasonal, so what would make the most sense? You guessed it, pumpkin! When I want to make a bundt, my first stop on the internet is always Mary’s blog. She could be considered the queen of bundts and boy does she love pretty much all things bundt related.

She recently posted this recipe for Sour Cream Pumpkin Bundt which she got off of the Libby’s website. I would never in a million years think to pull something off of a branded website.

Since reading Mary’s post, I have actually perused a few of the sites, just to see what their ideas are for the holidays. Some interesting, some not so interesting. Yet, none the less, good info and always inspires new ideas.

Regardless, this cake is a winner. And as I have mentioned in the past, bundts are easy and they are always a crowd pleaser. This one certainly pleased a crowd. I made three minor alterations to the recipe. I added dried cranberries to the streusel, cut back a little on the streusel ingredients, and replaced sucanat with white sugar.

We are having friends for brunch Thanksgiving weekend. I may just have to make this again!

Sour Cream Pumpkin Bundt

2 tsp. butter, cold
1/3 cup brown sugar
3/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/3 cup dried cranberries, chopped

3 cups all-purpose flour
1 Tbls. ground cinnamon
2 tsp. baking soda
1 tsp. salt
2 cups sugar (I used sucanat)
1 cup (2 sticks) unsalted butter, room temp.
4 large eggs, room temp.
1 cup pumpkin puree
8 oz. sour cream
2 tsp. vanilla extract


Preheat oven to 350°F. butter & flour a 12 cup bundt pan for the streusel

Combine all dry ingredients and whisk. Cut butter into dry mixture until crumbly. Add dried cranberries. set aside.

for the cake

Whisk flour, cinnamon, baking soda, and salt. Set aside. Cream sugar and butter together in the bowl of an electric mixer until fluffy. Add eggs one at a time. Add pumpkin, sour cream, and vanilla. Scrape sides of bowl and mix again until incorporated. Spoon half the batter into the prepared pan. Top with streusel mixture. Don’t let streusel hit the side of the pan. Cover with remaining batter.

Bake 55-65 minutes or until a skewer inserted in the center comes out clean. Cool for 30 minutes in pan, then remove from the pan and cool completely.

for the glaze

Combine 1 1/2 – 2 cups sifted powdered sugar with 2-3 tablespoons of milk. mix completely. Spoon over cake and let drip down the sides.


Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.  


#1 Maris 2013-11-23 14:50
Read the recipe for sour cream pumpkin bundt cake thru, but not carefully enough to see that there is no mention of what to do with the flour!

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