Pumpkin bundt cake is a dense, delicious cake. It's perfect for breakfast! Its also a tasty fall treat. I hope you like it!

Supplies

For the cake you will need:

3 cups flour

1 tbs cinnamon

2 tsp baking soda

1 tsp salt

1 cup softened butter

2 cups sugar

4 eggs

1 3/4 cups pumpkin

1 cup sour cream

2 tsp vanilla

For the streusel you will need:

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp allspice

2 tbs slightly softened butter

To make the glaze you need:

1 1/2 cups powdered sugar, sifted

2-3 tbs milk or orange juice

Step 1: Mix

Preheat the oven to 350. Whisk together the dry ingredients and set aside. Then, using a stand mixer or a hand-held mixer, cream the butter, sugar, eggs, sour cream, vanilla and pumpkin together. When it is all combined well, put the dry ingredients in and mix it for two minutes. Next, mix together the streusel ingredients with a pastry blender, or you can use a fork if you don't have a pastry blender.

Step 2: Pour Into a Pan

Pour half of the cake batter into a greased bundt pan.

Step 3: Add the Streusel

Make a groove in the cake batter with your finger or a spatula, then put in your streusel. Do no let the streusel touch the edge of the pan, as it could stick. Now pour the rest of the batter into the pan over top of the streusel.

Step 4: Bake

Bake at 350 for 45 to 55 minutes. When it's done baking, turn the cake out onto your cake stand or platter. Let it cool. (It is very important to allow the cake to cool, otherwise you will have a difficult time with the glaze)

Step 5: The Glaze

Mix the powdered sugar, and the milk or orange juice in a small bowl. A thick glaze is best because if it is too thin, it will just run off onto the platter and pool up. So make sure you add the milk or orange juice one Tbs at a time. When the glaze has the right consistency, it should run slowly off a spoon. Make your glaze and drizzle it over the cooled cake, then cut into slices and serve.