Recipe: Sour Cream Pumpkin Bundt Cake

Today is my mom’s birthday and I will attempt to make a Sour Cream Pumpkin Bundt Cake. I get the Very Best Baking emails from Nestle and this was consider a challenging recipe and I am guessing it is because of the strudel part:

SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

Luckily, I own a cake plate and dome so even if my cake does not look as great as that photo, it will be presented nicely!

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2 Comment

  1. Giao
    October 4, 2006 at 11:17 am

    Mmmm, pumpkin + sour cream in the same cake sound DIVINE! Good luck with the streuseling bit!

  2. SMB
    October 4, 2006 at 6:26 pm

    Actually, your mom and I share a birthday! Please extend birthday wishes to her from a fellow Oct. 4 baby. 🙂

    And, that cake looks WONDERFUL! I’m craving something sweet right now.

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