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.

STREUSEL
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.

CAKE
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.

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,
Linda

Whispering Pines Bed and Breakfast ——————————-