Sour Cream Pumpkin Bundt Cake
"Pumpkin cake with a tunnel of streusel and topped with a traditional glaze. "The cake went over very well and a number of people have asked for the recipe. I like it for a number of reasons...first, you're likely to have all the ingredients...second, it's easy to make. The caveat to not let the strussle touch the sides of the pan is accurate. As you put it on, push the strussle into the cake with the back of a teaspoon which allows you to be more accurate in your placement...and third, I don't use butter any more, so I swipped two teaspoons of butter from the half cup to make the strussel, and the cake was fine! Great recipe."..."
INGREDIENTS
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1/2 cup brown sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon ground allspice
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2 teaspoons butter
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Batter:
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3 cups Flour
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1 tablespoon ground cinnamon
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2 teaspoons baking soda
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1 teaspoon Salt
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2 cups granulated sugar
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1 cup butter
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4 Eggs
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1 cup pumpkin puree (like libby's)
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8 oz sour cream
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2 teaspoon vanilla
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1 1/2 cups powdered sugar
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2 tablespoons milk
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