• STREUSEL
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 teaspoons butter or margarine
• CAKE
• 3 cups all-purpose flour --- OR 2 1/2 Cups Gluten Free Flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 1 cup (2 sticks) butter or margarine, softened
• 4 large eggs
• 1 cup LIBBY'S® 100% Pure Pumpkin (got the recipe from the Libby's website)
• 1 container (8 oz.) sour cream
• 2 teaspoons vanilla extract
• GLAZE (recipe below)

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

FOR STREUSEL:
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or

just mash with a fork or use your hands.

FOR BATTER:
COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter

in large mixer bowl until light and fluffy-

THIS IS REALLY IMPORTANT Beat this no less than 3 minutes with your mixer or better yet in your Kitchenaid.

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.

TO ASSEMBLE:
SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to

touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.

I baked the GF version for about 70 minutes. 

Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely.

I actually popped it out on a pretty cake plate. I wanted to make my little babycakes for the

freezer but hubby wanted a real whole cake so it made him happy. 

FOR GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons  milk in small bowl;

stir until smooth and drizzle over cake.