Sour Cream Pumpkin Bundt Cake

Description
A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake.
 * Contributed by Catsrecipes Y-Group
 * Makes 16 servings

Streusel

 * ½ cup packed brown sugar
 * 1 teaspoon ground cinnamon
 * ¼ teaspoon ground allspice
 * 2 teaspoons butter or margarine

Cake

 * 3 cups all-purpose flour
 * 1 tablespoon ground cinnamon
 * 2 teaspoons baking soda
 * 1 teaspoon salt
 * 2 cups granulated sugar
 * 1 cup (2 sticks) butter or margarine, softened
 * 4 large eggs
 * 1 cup cooked or canned pumpkin
 * 1 container (8 oz) sour cream
 * 2 teaspoons vanilla extract

Glaze

 * 1½ cups sifted powdered sugar
 * 2 to 3 tablespoons orange juice or milk

Dprections

 * 1) Preheat oven to 350°F.
 * 2) Grease and flour 12-cup bundt pan.

Streusel

 * 1) Combine brown sugar, cinnamon and allspice in small bowl.
 * 2) Cut in butter with pastry blender or two knives until mixture is crumbly.

Batter

 * 1) Combine flour, cinnamon, baking soda and salt in medium bowl.
 * 2) Beat granulated sugar and butter in large mixer bowl until light and fluffy.
 * 3) Add eggs one at a time, beating well after each addition.
 * 4) Add pumpkin, sour cream and vanilla extract; mix well.
 * 5) Gradually beat in flour mixture.

To Assemble

 * 1) Spoon half of batter into prepared pan.
 * 2) Sprinkle streusel over batter, not allowing streusel to touch sides of pan.
 * 3) Top with remaining batter.
 * 4) 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.
 * 6) Cool for 30 minutes in pan on wire rack.
 * 7) Invert onto wire rack to cool completely.
 * 8) Drizzle with glaze.

Glaze

 * 1) Combine powdered sugar and orange juice or milk in small bowl; stir until smooth.