Sour Cream-Pumpkin Bundt Cake with Pumpkin Glaze

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).

2. Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.

3. Combine flour, cinnamon, baking soda, and salt in a medium bowl.

4. 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.

5. Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.

6. 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.

7. 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.

8. Drizzle glaze over cooled cake.

Cook's Note:

You can use an egg substitute in place of eggs, margarine instead of butter, and reduced-fat sour cream instead of regular, if desired.