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      Default Pumpkin Streusel Cake Recipe

      Pumpkin Streusel Cake Recipe

      Streusel:
      1/2 C. packed brown sugar
      1 t. cinnamon
      1/4 t. pumpkin pie spice
      2 t. butter or margarine, softened

      Cake:
      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
      4 eggs
      1 C. canned pumpkin (not pumpkin pie filling)
      1 1/2 C. sour cream
      1 t. vanilla
      confectioners' sugar, optional

      Preheat oven to 350F. 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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