1/2 C. packed brown sugar
1 t. cinnamon
1/4 t. pumpkin pie spice
2 t. butter or margarine, softened
3 C. all-purpose flour
2 t. baking soda
1 T. cinnamon
1 t. salt
1 C. butter or margarine, softened
2 C. granulated sugar
1 C. canned pumpkin (not pumpkin pie filling)
1 1/2 C. sour cream
1 t. vanilla
confectioners' sugar, optional
Preheat oven to 350°F. Grease and flour a 12-cup bundt cake pan.
For streusel, mix flour, soda, cinnamon and salt in medium bowl and set aside.
Beat butter and white sugar in large bowl with mixer on medium speed, until creamy. Scrape bowl occasionally. Add eggs, two at a time, beating well after each addition. Beat in pumpkin, sour cream and vanilla. Gradually beat in flour on low speed until blended.
Spread half the batter into bundt pan. Sprinkle the streusel mixture over top of batter, making sure streusel does not touch sides of pan. Top with remaining batter, making sure batter touches the sides of the pan.
Bake 55 to 60 minutes or until toothpick comes out clean. Cool in pan on wire rack for 30 minutes. Remove from pan to wire rack; cool completely. Dust with confectioners' sugar just before serving, if desired.
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