Streusel In-Between Pumpkin Cake

Streusel:
1/2 cup packed brown sugar
2 TBS flour
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1 TBS butter, softened

Cake:
3 cup flour
2 tsp baking soda
1 TBS cinnamon
1 tsp salt
1 cup butter, softened
2 cup sugar
4 eggs
1 cup canned pumpkin
1 cup sour cream
1 tsp vanilla

Frosting:
1 stick butter
1 1/2 cup powder sugar
1/4 cup cream cheese (2 oz)
1/2 tsp vanilla


1. Preheat oven to 350. Grease 12-cup fluted tube cake pan and lightly flour.
2. Stir all streusel ingredients together until crumbly; set aside.
3. Mix dry ingredients together; set aside. In large bowl, beat butter and sugar until creamy. Add eggs, 2 at a time, beating well. Beat in pumpkin, sour cream, and vanilla. Gradually add in flour mixture.
4. Spread half the batter in pan. Sprinkle streusel over batter, making sure streusel does not tough side of pan. Top with remaining batter, making sure batter layer touches side of pan.
5. Bake 58-62 minutes or until toothpick comes out clean. Cool 30 minutes; remove to cooling rack. Cool 2 hours then drizzle with frosting.