Pumpkin Streusel Pound Cake
This moist and tender Pumpkin Streusel Pound Cake is a delicious way to welcome fall.
Servings: 8 servings
Calories: 449kcal
Ingredients
Pumpkin Pound Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ cup butter 1 stick
- 1 ⅓ cups sugar
- 3 eggs
- 1 teaspoons vanilla extract
- ½ cup canned pumpkin puree not pie filling
- ½ cup sour cream light or regular
Streusel Topping:
- ¼ cup firmly packed brown sugar
- 2 tablespoons flour
- 2 tablespoons butter softened
- ¼ cup finely chopped pecans
- ½ teaspoon cinnamon
Instructions
- Bring eggs and butter.to room temperature. Generously coat one 9-inch loaf pan with nonstick cooking spray. Preheat oven to 325 degrees F.
- In a small mixing bowl combine 1 ½ cups flour, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon baking soda. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium low speed till soft. Add sugar and beat for about 3 minutes or until well combined. Add the eggs, one at a time, beating for about 1 minute after each is added and scraping down the sides of the bowl as needed. Add the vanilla. Turn the mixer down to low and gradually add the flour mixture alternately with pumpkin puree and sour cream, adding a little of each to the bowl and mixing just until combined after each addition.
- Combine the streusel ingredients in a small bowl until well incorporated.
- Pour the batter into the prepared pan and sprinkle with the streusel topping. Bake for 60 to 65 minutes or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for about 10 or 15 minutes then remove from the pan and cool completely before slicing.
Nutrition
Calories: 449kcal | Carbohydrates: 63g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 232mg | Potassium: 143mg | Fiber: 2g | Sugar: 41g | Vitamin A: 2965IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg