Sour Cream-Pumpkin Bundt Cake with Pumpkin Glaze

Ingredients

• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 0.5 teaspoons ground allspice
• 4 teaspoons butter

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).

2. 2

   Make streusel: Combine brown sugar, cinnamon, and allspice in a medium bowl. Cut in butter until crumbly. Set aside.

3. 3

   Make cake: Combine flour, cinnamon, baking soda, and salt in a medium bowl. Set aside.

4. 4

   Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla; mix well. Beat in flour mixture gradually until incorporated.

5. 5

   Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding the sides of the pan. Top with remaining batter.

6. 6

   Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes. Let cool in the pan for 30 minutes, then invert cake onto a wire rack to finish cooling.

7. 7

   While cake cools, make glaze: Combine confectioners' sugar, cinnamon, and salt in a medium bowl. Mix together pumpkin, milk, melted butter, and vanilla in a small bowl until smooth; whisk into sugar mixture until well combined. Add more milk until glaze reaches desired consistency.

8. 8

   Drizzle glaze over cooled cake.