Baking breakfast cakes is one of my favorite tasks as innkeeper at Whispering Pines Bed & Breakfast. Most people do not take the time to bake from scratch today because of time and health reasons. But on vacation you do get to splurge. I actually found this recipe several years ago on the nestle site. Our guests love the flavor; not too heavy on the pumpkin with a surprise filling of brown sugar streusel finished off with a citrus glaze drizzled on top. I hope your family enjoys it as much as we do.
1/2 c. brown sugar
1 tsp cinnamon
1/4 tsp allspice
2 tsp. butter
Combine first three ingredients. Cut in butter with pastry blender until mixture is crumbly. Set aside.
3 c. flour
1 T. cinnamon
2 tsp. baking soda
1 tsp. salt
2 c. sugar
1 c. butter, softened
4 eggs at room temp.
1 c. pure pumpkin, I use Libby’s
1 c. sour cream at room temp.
2 tsp. vanilla
Combine first 4 ingredients in bowl. Beat together the sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla; mix well. Gradually beat in flour mixture.
Spoon half of batter into a greased and floured 12-cup bundt pan. Sprinkle streusel over batter – try not to allow streusel to touch sides of pan. Top with remaining batter making sure the batter layer touches the edge of the pan. Bake for 55 – 60 minutes. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with glaze.
Combine 1 1/2 c. sifted powdered sugar and 2 – 3 T. orange juice in small bowl stirring until smooth. Drizzle over cooled cake.
Can be made in advance and frozen.
Cut into wedges, serve and enjoy. Would love to get a comment on your results.
I’ll look forward to seeing you soon,
Whispering Pines Bed and Breakfast ——————————-