Pumpkin Streusel Pound Cake (ingredients, cake recipe, brown sugar, cinnamon)

[rural chick]

A friend of mine sent me this Pumpkin Streusel Pound Cake recipe so I made it yesterday for Mr. Chickie. He loved it. Even though I'm not supposed to have any, I took a pinch and tasted it. I personally think it might need just a bit more pumpkin pie spice or cinnamon, but it was darn good the way I made it. Perhaps another 1/4 teaspoon of either spice or both maybe. I will experiment next time, adding a bit more spice, as the recipe was good enough to make again.


Pumpkin Streusel Pound Cake

1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 cup margarine (1 stick)
1-1/3 cups sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup pumpkin (do not use pie filling)
1/2 cup sour cream

Streusel Topping

1/4 cup brown sugar, firmly packed
2 Tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons softened margarine
1/4 cup super finely chopped nuts

Grease a 9x5x3 inch loaf pan...cooking spray is ok. Preheat oven to 325.

Combine flour, spices and baking soda in a small bowl and set aside. In a large bowl, cream margarine, beating with a mixer for a minute or so. Then add sugar and beat for about 2 to 3 minutes. Add one egg at a time and beat after each egg for a minute. Be sure to scrape sides of bowl. Add vanilla and then add flour/spice mixture and beat on low until well blended. Add pumpkin and beat in and then sour cream and mix only until blended in. Pour into greased loaf pan.

Streusel: Stir dry streusel ingredients and then add softened margarine, using a fork to cut in the margarine to look like crumbs. Sprinkle evenly over top of pumpkin mixture.

Bake 60 to 65 minutes or until toothpick in middle comes out clean. (Note my oven took 68 minutes).
Let the pound cake cool for 15 minutes and then remove from pan and cool the rest of the way on a rack before storing. Do not slice until completely cool.