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GLAZED SOUR CREAM PUMPKIN CAKE w/ STREUSEL FILLING
Save a bit of icing for drizzling over servings of this wonderful cake.

STREUSEL: Mix 1/2 c br/sugar 1 tsp cinnamon 1/4 tsp allspice. Cut in 2 tsp butter til crumbly.

CAKE: 3 c flour 1 tbl cinnamon 2 tsp b/soda 1 tsp salt 2 c sugar 1 c butter, 4 lge eggs 1 cup LIBBY'S® Pure Pumpkin 8 oz tub sour cream 2 tsp vanilla

Grease/flour 12-cup Bundt pan. COMBINE flour, cinnamon, b/soda,salt. Beat sugar and butter in large mixer bowl light/fluffy. Add eggs singly, beating well after each. Add pumpkin, sour cream and vanilla; mix well. Gradually beat in flour mixture. ASSEMBLY: SPOON 1/2 batter into prepared pan. Sprinkle Streusel over, do not allow Streusel to touch sides of pan. Top w/ rest batter. Make sure batter layer touches edges of pan. BAKE 350 deg 55 to 60 min; pick comes out clean. Cool 30 min in pan on wire rack. Invert onto rack to cool completely. Drizzle w/ Glaze.

GLAZE:Stir smooth 1 1/2 c sifted conf, 2-3 tbl orange juice or milk.

That Bundt Pan recipe brings back memories! Dad was crazy for the Chocolate Bundt Cake with the coconut filling in the middle. I used to make that for him as a treat after work/school when I was tired of baking Chocolate Chip Cookies. Dad was the original ‘Cookie Monster.’ ;)

It would take just Beau and I a month to eat a whole Bundt cake. But, I COULD freeze half for another time, Right? LOL!