Pumpkin Bourbon Cake with Pecan Streusel

There are a few magical times I’ll make something and it’ll turn out exceptionally well, and I’ll promise myself that if I ever own a restaurant that it will be on the menu. I’m happy to report that this cake was one of those times! I found myself with extra sour cream after a turkey chili night we had on Sunday, as well as a can of pumpkin in the pantry. I was craving a fall dessert and maybe a mid-day cocktail, and thus this stunner was born.

I’ve heard the term “snacking cake” and I think it refers to a cake that’s not too sweet that you can eat at any time of the day. Obviously I’m in full support of this concept and I think, correction, I know that this falls into that category. How do I know? I’ve cut a tiny sliver off every hour or so just to make sure it’s still good. Does anyone else do that??

Anyway, the batter is made up of a ton of liquid ingredients (pumpkin, bourbon, sour cream) that give the cake an incredible dense and moist texture, which goes so well with the crunchy crumbly topping. It looks like a lot of ingredients, but don’t be put off, a lot of them are used in both the cake and the streusel and I promise it’s worth it! With no further ado, here she is:

Pumpkin Sour Cream Bourbon Cake with Pecan Streusel

The perfect fall snacking cake laced with cardamom and bourbon and topped with a salted pecan streusel.
Cook Time 40 minutes
Course Dessert
Servings 9


Salted Pecan Streusel

  • 1/4 cup brown or coconut sugar
  • 1/4 cup flour
  • 2 tbsp melted butter
  • 1/4 cup pecans, chopped I used the Trader Joes candied pecans
  • 1 teaspoon ground cinnamon
  • big pinch salt

Pumpkin Cake

  • 1 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 1/4 cup bourbon I used Four Roses
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground cardamom Omit if you don't have it, it won't make or break this recipe


Pecan Streusel

  • Combine all ingredients into a bowl and mix well until the streusel is crumbly and the texture of wet sand. Set aside.

Pumpkin Cake

  • Preheat oven to 350 degrees. Butter and flour a baking dish, I used a 9×9 square pan, but feel free to use whatever you have available. These would also be fantastic muffins, just reduce the cooking time by half.
  • In a large bowl using a hand mixer, beat butter and sugar until light and fluffy. Add in eggs, one at a time, mixing well after each addition. Add in pumpkin, sour cream, bourbon, and vanilla extract and blend well.
  • In a medium bowl combine flour, baking soda, cinnamon, cardamom, and salt. Gradually beat the flour mixture into the pumpkin mixture.
  • Scrape batter into baking dish and top with streusel. Bake for 40 minutes, or until a knife/toothpick inserted comes out clean.
  • Cool for at least an hour, slice into 9 servings, and enjoy!

There's nothing I like more than reading your comments, so please leave your thoughts below!! xxx