Sour Cream Pumpkin Bundt Cake with Streusel

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon nutmeg
2 teaspoons butter, cold

Cake:

3 cups all-purpose flour

1 tablespoon ground cinnamon

1/4 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 cup canned pumpkin
1 cup sour cream
2 teaspoons vanilla extract

Glaze:

1 1/2 cups sifted icing sugar

dash cinnamon

dash allspice

dash nutmeg

splash of milk

Preheat oven to 350. Butter and flour (or spray, though we know how well that turned out for me) a 12-cup bundt pan.

For the streusel, combine the sugar and spices in a small bowl. Cut in butter with pastry blender or two knives until the mixture is crumbly. Set aside

For the cake, mix together flour, spices, baking soda and salt in a bowl and set aside. Beat together sugar and butter until light and fluffy. Add eggs, one at a time, beating each thoroughly after each is added. Add pumpkin, sour cream and vanilla. Mix well, Gradually beat in flour mixture.

To assemble, spoon half of the batter into the bundt pan. Sprinkle in streusel, not letting it touch the sides of the pan. Top with remaining batter, making sure the batter layer touches the edges of the pan.

Bake for 55 to 60 minutes or until a toothpick (this is a tall cake, I used a wooden skewer) inserted into the middle comes out clean. Cool for 30 minutes in pan on wire rack, then invert onto rack to cool completely.

When cool, combine icing sugar with spices and splash of milk to make glaze. Stir thoroughly until well mixed and drizzle over cake.