Streusel Pumpkin Cake

ingredients

For the Streusel:
1/2 cup packed brown sugar
2 Tbsp. all-purpose flour
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1 Tbsp. butter, softened

For the Cake:
3 cups all-purpose flour
2 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup canned pumpkin (not pie filling)
1 cup sour cream
1 tsp. vanilla
Powdered sugar for garnish (optional)

method

Heat oven to 350° F. Grease and flour a 12-cup tube/bundt pan.

In a small bowl, stir together all streusel ingredients until crumbly. Set aside.

In a medium bowl, mix flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat butter and sugar with an electric mixer on medium speed, scraping the bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Beat in pumpkin, sour cream an vanilla. Gradually beat in flour mixture on low speed until well blended.

Spread half of the batter into the pan. Sprinkle streusel over batter, making sure streusel does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.

Bake for 58-62 minutes, or until a toothpick inserted in cake comes out clean. Cool in pan for 30 minutes then remove from pan to a cooling rack. Cool completely (about 2 hours). Sprinkle with powdered sugar.