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Sour Cream Pumpkin Bundt Cake




List of Ingredients



• 1 recipe streusel, (recipe follows)
  
• 1/2 cup packed brown sugar
  
• 1 tsp ground cinnamon
  
• 1/4 tsp ground allspice
  
• 2 tsp butter
  
• 1 recipe cake, (recipe follows)
  
• 3 cups flour
  
• 1 T ground cinnamon
  
• 2 tsp baking soda
  
• 1 tsp salt
  
• 2 cups granulated sugar
  
• 1 cup butter, softened
  
• 4 large eggs
  
• 1 cup pumpkin
  
• 1 (8 oz) container sour cream
  
• 2 tsp vanilla
  
• 1 glaze, (recipe follows)
  
• 1 1/2 cups powdered sugar
  
• 2 (up to 3) T orange juice or milk
  






Instructions



1. Preheat oven to 350 degrees. Grease and flour 12 cup bundt pan.
   
2. FOR STREUSEL: Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender until crumbly.
   
3. FOR BATTER: Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla; mix well. Gradually beat in flour mixture.
   
4. Spoon half of batter into prepared pan. Sprinkle struesel over batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
   
5. Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with glaze.
   
6. FOR GLAZE: Combine 1 1/2 cups sifted powdered sugar and 2 to 3 T orange juice or milk in small bowl; stir until smooth.
   






Final Comments


Yields: 16 servings.