Streusel In-Between Pumpkin Cake

Nothing says says fall like baking, and who can pass up baking with pumpkin?  It's fantastic and full of vitamin A.  I have a Betty Crocker "Fall Baking" cook booklet that I turn to every year around this time.  This is one of our family's favorite recipes- Streusel In-Between Pumpkin Cake!




Streusel
1/2 cup packed brown sugar
2 tbsps all-purpose flour
1 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1 tbsp butter, softened

Cake
3 cups all-purpose flour
2 tsps baking soda
1 tbsp ground cinnamon
1 tsp salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup canned pumpking (NOT canned pumpkin pie mix!)
1 cup sour cream
1 tsp vanilla
powdered sugar

• Heat oven to 350F.  Greast bundt cake pan and lightly flour.  In a small bowl, stir all streusel ingredients until crumbly, and set aside.
• In a medium bowl, mix flour, baking soda, cinnamon, and salt; set aside.  In a large bowl, beat butter and granulated sugar on medium speed until creamy.  Add eggs two at a time, beating well after each addition.  Beat in pumpkin, sour cream and vanilla.  Gradually beat in flour mixture until blended.
• Spread half of the batter in the pan.  Sprinkle streusel over the batter,, making sure it does not touch the sides.  Top with the remaining batter, making sjure battery layer touches the side of the pan.
• Bake for one hour or until a toothpick inserted comes out clean.  Cool for 30 minutes, remove from pan to cooling rack.  Sprinkle with powdered sugar once cooled completely.

Cut and enjoy!