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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 mins
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 9x9 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!