Ellington

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Fall is officially here! Besides the changing colors of the leaves and the cool, crisp air, my favorite part of fall is the numerous delicious fall treats that can be made.

Last weekend while I was home, my mom and I decided to get in the fall spirit by trying a new fall recipe, Sour Cream Pumpkin Bundt Cake. You can never go wrong with pumpkin, so we gave it a try!

Here’s the recipe:

Streusel:

• 1/2 cup packed brown sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground allspice

• 2 teaspoons butter or margarine

Cake:

• 3 cups all-purpose flour

• 1 tablespoon ground cinnamon

• 2 teaspoons baking soda

• 1 teaspoon salt

• 2 cups granulated sugar

• 1 cup butter or margarine, softened

• 4 large eggs

• 1 cup LIBBY'S® 100% Pure Pumpkin

• 1 (8 ounce) container sour cream

• 2 teaspoons vanilla extract

Glaze:

• 1 1/2 cups sifted powdered sugar

• 2 tablespoons orange juice, or as needed

The cake turned out perfect. I know, the name of the recipe kind of freaked me out a little, too, with the sour cream. But, you can’t even tell there’s sour cream in it.

The cake had a creamy, pumpkin pie texture to it, but the best part was the cinnamon-y streusel center.

To make it even better, I thought it was perfect that the way we drizzled the frosting over the cake looked like a spider’s web. Perfect for Halloween! ☺