Sour Cream-Pumpkin Bundt Cake with Pumpkin Glaze

Name: Sour Cream-Pumpkin Bundt Cake with Pumpkin Glaze
Total time: 105
Yield: 12
Ingredients: 1 cup packed brown sugar; 2 teaspoons ground cinnamon; 0.5 teaspoon ground allspice; 4 teaspoons butter; 3 cups all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 1 teaspoon salt; 2 cups white sugar; 1 cup butter, softened; 4 large eggs; 1 cup pumpkin puree; 1 (8 ounce) container sour cream; 2 teaspoons vanilla extract; 1.5 cups confectioners' sugar; 0.5 teaspoon ground cinnamon; 0.125 teaspoon salt; 2 tablespoons pumpkin puree; 2 tablespoons milk, or as needed; 1 teaspoon butter, melted; 0.25 teaspoon vanilla extract

Recipe by MBDONOVAN from allrecipes.com

Dessert 2 Hr. 45 Mins.

Ingredients

12 servings

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1 cup packed brown sugar
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2 teaspoons ground cinnamon
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0.5 teaspoon ground allspice
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4 teaspoons butter
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3 cups all-purpose flour
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1 tablespoon ground cinnamon
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2 teaspoons baking soda
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1 teaspoon salt
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2 cups white sugar
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1 cup butter, softened
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4 large eggs

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1 cup pumpkin puree
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1 (8 ounce) container sour cream
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2 teaspoons vanilla extract
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1.5 cups confectioners' sugar
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0.5 teaspoon ground cinnamon
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0.125 teaspoon salt
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2 tablespoons pumpkin puree
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2 tablespoons milk, or as needed
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1 teaspoon butter, melted
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0.25 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).
Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
Combine flour, cinnamon, baking soda, and salt in a medium bowl.
Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling.
While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
Drizzle glaze over cooled cake.