STREUSEL IN-BETWEEN PUMPKIN CAKE

FOR THE STREUSEL:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1 tablespoon butter or margarine, softened
FOR THE CAKE:
3 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup butter or margarine, softened
2 cups granulated sugar
4 eggs
1 cup canned pumpkin* (not pumpkin pie mix)
1 cup sour cream
1 teaspoon vanilla
Powdered sugar (optional, for topping)

Heat oven to 350 degrees F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In small bowl, stir all streusel ingredients until crumbly; set aside.

In medium bowl, mix flour, baking soda, cinnamon and salt; set aside.

In large bowl, beat butter and granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Beat in pumpkin, sour cream and vanilla. Gradually beat in flour mixture on low speed until blended.

Spread half of the batter in pan. Sprinkle streusel over batter, making sure streusel does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.

Bake 58 to 62 minutes or until toothpick inserted in cake comes out clean. Cool 30 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

*Put the remaining pumpkin in a resealable food-storage plastic bag and freeze to use later in another recipe.

Makes 16 servings
From: Recipelink.com
Adapted from source: Recipe booklet: Fall Baking, Betty Crocker Recipe Magazine #235, September 2006