Sour Cream Pumpkin Bundt Cake

I had quite a bit of leftover canned pumpkin in my freezer after the holidays and found this awesome recipe on the The Very Best Baking website. It was delicious and moist and stayed fresh for several days when stored covered in the fridge. I will definitely making this again next fall!

Ingredients

Struesel
1/2 C packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
2 tsp butter

Cake
3 C all-purpose flour
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp salt
2 C granulated sugar
1 C (2 sticks) butter or margarine, softened
4 large eggs
1 C canned pumpkin
1 container (8 oz.) sour cream
2 tsp vanilla extract

Glaze
1 1/2 C sifted powdered sugar
2 to 3 Tbsp milk

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

FOR STREUSEL:COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

FOR BATTER:COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

TO ASSEMBLE:SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.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.

FOR GLAZE:COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons milk in small bowl; stir until smooth.