Sour Cream Pumpkin Streusel Bundt Cake

Step 1: Preheat oven to 350. Grease and flour 12-cup bundt pan.

Streusel

Step 2: Combine brown sugar, cinnamon, and allspice in a small bowl. Cut in butter with a pastry blender or two knives until mixture is crumbly.

Cake

Step 3: Combine flour, cinnamon, baking soda, and salt in a medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy.

Step 4: 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.

Step 5: For assembly: Spoon half of the batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of the pan. Top with remaining batter.

Step 6: Make sure the batter layer touches the edges of the pan.

Step 7: 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 a wire rack to cool completely. Drizzle with glaze.

Glaze:

Step 8: Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.