PUMPKIN STREUSEL BUNDT CAKE

Pumpkin Streusel Bundt Cake image

This is a Libby's recipe and is it good! Really impressive when it is cut and the streusel filling peeks through. Great for the holidays.

Provided by Aroostook

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons butter
3 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 cup butter or 1 cup margarine
4 large eggs
1 cup pumpkin puree
1 (8 ounce) container sour cream
2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar, mixed with
2 -3 tablespoons orange juice or 2 -3 tablespoons milk

Steps:

Preheat oven to 350 degrees F.
Grease and flour a 12 cup bundt pan.
Streusel: Combine brown sugar, spices in a small bowl.
Cut in butter until crumbly.
Set aside.
Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
In a large bowl beat butter and sugar until fluffy.
Add and beat in eggs one at a time.
Add pumpkin, sour cream and vanilla.
Beat well.
Beat in flour mixture.
Spoon half of the batter into the pan.
Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
Top with remaining batter, making sure batter does touch the sides of the pan.
Bake for 55-60 minutes.
Cool in the pan for 30 minutes.
Turn out onto wire racks in order to cool completely.
Turn out on serving plate.
Drizzle with glaze.

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