Bitter Cream Pumpkin Bundt Cake

Substances

• STREUSEL

• 1/2 cup packed brown sugar

• 1 teaspoon floor cinnamon

• 1/4 teaspoon floor allspice

• 2 teaspoons butter or margarine

• CAKE:

• 3 cups all-reason flour

• 1 tablespoon floor cinnamon

• 2 teaspoons baking soda

• 1 teaspoon salt

• 2 cups granulated sugar

• 1 cup (2 sticks) butter or margarine, softened

• 4 huge eggs

• 1 cup LIBBY’S® 100% Pure Pumpkin

• 1 container (8 oz.) sour cream

• 2 teaspoons vanilla extract

• FROSTING:

• 1 teaspoons of vanilla

• 4 oz butter (unsalted) softened

• 2 cups powdered sugar

• 4 oz of cream cheese softened

Instructions

1. PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.
3. FOR STREUSEL:
4. COMBINE brown sugar, cinnamon and allspice in shrimp bowl. Cut in butter with pastry blender or two knives until combination is crumbly.
6. FOR BATTER:
7. COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in huge mixer bowl until gentle and fluffy. Add eggs one at a time, beating smartly after every addition. Add pumpkin, sour cream and vanilla extract; mix smartly. Gradually beat in flour combination.
9. FOR FROSTING:
10. In a huge bowl, beat collectively the cream cheese and butter with an electrical mixer. Turn the mixer on low velocity and add the powdered sugar a cup at a time until silent and creamy. Then beat in the vanilla extract.
12. TO ASSEMBLE:
13. SPOON half of batter into ready pan. Sprinkle Streusel over batter, no longer allowing Streusel to the contact aspects of pan. High with closing batter. Plan sure batter layer touches edges of pan.
15. BAKE for 55 to 60 minutes or until wooden utilize inserted in cake comes out neat. Frigid for half-hour in pan on wire rack. Invert onto wire rack to wintry fully. Then frost.