Early post

Ok, this is for Shauna. Yesterday she was so distraught that I had not posted the day's pumpkin recipe during the normal waking hours of most people (it says I posted at 9:51 but it was really a few hours later). So here you go Shauna, I wouldn't want to keep anyone waiting for pumpkin goodness! Enjoy, this is a fantastic recipe. See you tonight!


Sour cream Pumpkin Bundt Cake



Cake
3 c. flour
1 T. cinnamon
2 tsp. baking soda .
1 tsp. salt
2 c. sugar
1 c. butter
4 eggs
1 c. pumpkin
1- 8 oz. sour cream
2 tsp. vanilla

Combine dry ingredients. Beat sugar and butter in large bowl until fluffy. Add eggs, one at a time.
Beat well after each. Add pumpkin, sour cream, and vanilla. Mix well. Add flour gradually.

Streusel
½ c. brown sugar
1 tsp. cinnamon
¼ tsp. allspice
2 tsp. butter

Combine then cut butter in until crumbly.

Glaze:
1 ½ c. sift pwd. sugar
2-3 T. OJ or milk

Combine in bowl until smooth

Grease and flour a bundt pan. Then, spoon half of batter in pan. Sprinkle streusel over batter, not allowing
to touch sides of pan. Top with remaining batter. Bake at 350 degrees for 50-60 minutes, depending
on your oven. I recommend testing it after about 45, then gauge how much longer you think it will need.
Cool in pan for 30 minutes or on wire rack. Then invert onto rack and cool completely. Drizzle with
glaze before serving.