Sour Cream Pumpkin Cake
"The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. —Elaine Holmberg, Norfolk, Nebraska..."
INGREDIENTS
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2/3 cup packed brown sugar
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1-1/4 teaspoons ground cinnamon
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1/4 teaspoon ground allspice
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2-1/2 teaspoons cold butter
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BATTER:
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1 cup butter, softened
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2 cups sugar
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4 large eggs, room temperature
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1 cup sour cream
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1 cup canned pumpkin
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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3 teaspoons ground cinnamon
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2 teaspoons baking soda
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1 teaspoon salt
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GLAZE:
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1-1/2 cups confectioners' sugar
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2 tablespoons orange juice
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