Streusel In-Between Pumpkin Cake

This recipe came from my hiking buddy Michelle in Washington D.C. She says this is one of her favorite cakes to bake in the fall. I put my usual healthy/crazy spin and it came out quite nice. My crazy substitutions are in (parenthesis). Hope you Enjoy.

Streusel
½ cup brown sugar (Splenda)
1 teaspoon cinnamon
¼ teaspoon pumpkin pie spice (nutmeg because I didn't have this)
2 teaspoons softened butter
(generous handful of cranberries)

Cake
3 cups flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
1 cup butter, softened (1/2 cup butter and 1/2 cup homemade applesauce)
2 cups sugar (Splenda)
4 eggs
1 cup canned pumpkin (puree from a sweet pumpkin)
1 cup sour cream (about 10 oz non-fat white chocolate raspberry yogurt)
1 teaspoon vanilla (skipped because I ran out)

1. Heat oven to 350. Grease and flour a 12-cup bundt pan.
(round spring foam pan because I still haven't bought a bundt pan)
2. Stir all streusel ingredients together in a small bowl.
3. In a medium bowl, mix flour, baking soda, cinnamon and salt.
4. In a large bowl, beat butter and sugar until creamy. Add eggs 2 at a time, beating well after each addition. Beat in pumpkin, sour cream (or yogurt) and vanilla. Stir in flour mixture.
5. Spread ½ of batter in pan. Sprinkle streusel over batter, without letting streusel touch sides of pan. Top with remaining batter.
6. Bake 55-60 minutes.


Let it cool completely before disassembling. Also make sure you have plenty of batter covering the bottom before adding the streusel. I was a little excited and the cake split a little when I unhinged the pan. But the cake was very moist and tasted wonderful.

In fact there's no picture because it was gone before I could grab my camera. I'll just have to make this again.