14 Reviews

Steve ~~ I made this recipe but used 'half' quantity as I wanted a smaller cake. It was PERFECT.. It is very easy to make and the flavor is scrumptious. The one thing I did differently, was to divide the Streusel mix in half .. putting half in the middle (as per recipe) then the other half I sprinkled on top of the cake. I served it with a dollop of whipped cream. This is a KEEPER.. thanks a bunch. :)

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rickie November 27, 2002

Delicious!! The cake came out light and fluffy, and the streusel mix is incredible. I made the glaze with milk as that is what I had on hand... I think the orange juice would be delicious and plan to try that the next time. Thanks so much for this excellent recipe!!Dianne

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Pianolady September 15, 2003

Made this for Thanksgiving and everybody loved it.

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Valentine Miller December 21, 2003

This was soo good! The streusel inside was just right! I saved some of the streusel mix and sprinkled it on top of the cake. It wasn't too dry, which I find is the case sometimes with bundt cake. I took it to a family dinner and everyone loved it! I will be making this again, especially in the autumn months!

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LaurieL. October 22, 2007

I chose this recipe for Pick a Chef '06. It is a wonderful tasting cake. I know I will be preparing this one several times; especially in the fall and winter months. I used orange juice in the glaze and that gave it a delicious flavor. Thanks, Steve for posting this. It is one I will be preparing many times. :)

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carolinafan May 05, 2006

yum! no need for glaze - sweet enough w/ just the struesel

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jenontheroad February 14, 2010

This was a great recipe. Nice moist cake. We didn't include nuts, which are banned at my daughter's school. She took a lot of it to school. It makes a nice big cake. Great for a potluck. My daughter and I both loved it. It definitely is a keeper. I'll use it over and over again.

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Chef burnt toast October 01, 2009

Thanks for a great recipe Steve, we all enjoyed this cake tremendously. The cake stuck a little on the bottom, so I just covered it with an orange juice/icing sugar icing instead of a glaze - no one noticed it (or they were just being polite).

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Eldeevee November 27, 2007

Very good seasonal cake. I substituted non fat vanilla yogurt for the sour cream to cut down the fat grams and used pecans instead of walnuts. The only changes I would make next time are to halve the glaze amount and toast the nuts before sprinkling on top. Otherwise it really fit the bill!

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Donut Chef December 09, 2005

I am glad that I came across this recipe. The cake baked beautifully adn tasted HEAVENLY! GREAT ONE! Thanx :)

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Ranoush November 28, 2005
Sour Cream Pumpkin Bundt Cake