Sour Cream Pumpkin Bundt

After reading The Food Librarian's "30 Days of Bundt Cakes" (found here - seriously, check her out, she's awesome), I decided to put my rarely-used (read: never used) bundt pan and make the Libby's Sourt Cream Pumpkin Bundt.

Mine didn't turn out quite as pretty, but I'm happy to say the struesel stayed where it was supposed to.

You'll have to forgive the crappy lighting - I've had my phone for over a year and I'm still learning how to use it.

It fell apart because it was still warm (breakage occured at the struesel layer) - I should have let it cool longer, but as you may know, I have zero patience.  It smelled wonderful and I had to have a slice.

Here's the recipe - Sour Cream Pumpkin Bundt

JT said it needed a little more "pumpkin" flavor to compete with the struesel, so I think next time I make it, I'll throw in some pumpkin pie spice along with the cinnamon (in addition, not as a substitute).

Tomorrow (or Sunday) we'll try an apple spice cake and then I've got to make the banana bread I've been promising JT for weeks.

LSU/'Bama game tomorrow.... I can't wait!