Sour Cream Pumpkin Bundt Cake (Rachelle)

Streusel:
Cut butter into the sugar and spices until crumbly.
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter

Cake: 
3 cups all-purpose flour
1 tablespoon ground cinnamon (I use Penzy's cinnamon)
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs, room temp
1 cup pumpkin puree (not pumpkin pie mix)
8 oz or 1 cup sour cream
2 teaspoons vanilla extract

1. Preheat oven to 350° F. Prep 12-cup Bundt pan (I use Pam with Flour spray).
2. Make streusel and set aside.
3. Whisk together flour, cinnamon, baking soda and salt in a bowl.
4. Cream sugar and butter together until light and fluffy (about 3 minutes with the paddle attachment).
5. Add eggs one at a time, scraping down sides of bowl.
6. Add pumpkin, sour cream and vanilla.
7. With mixer on low, add in flour mixture until just combined.
8. Spoon half batter into pan.
9. Top with streusel mixture. Don't let streusel hit the sides of the pan.
10. Top with the rest of the batter.
11. Bake for 55 to 60 minutes (depending on your oven) until toothpick or skewer comes out clean. Mine took 55 minutes.
12. Cool for 30 minutes in pan, then depan and cool completely.

Frosting:
1 pkg plain cream cheese (room temp)

1 stick butter(room temp)

1 tsp vanilla

2-3 cups powdered sugar

Beat together in mixer the cream cheese and butter. Add vanilla and mix until well combined. Add powdered sugar 1 cup at a time until desired thickness.