Ingredients
2/3 cup packed brown sugar1-1/4 teaspoons ground cinnamon1/4 teaspoon ground allspice2-1/2 teaspoons cold butterBATTER:1 cup butter, softened2 cups sugar4 large eggs, room temperature1 cup sour cream1 cup canned pumpkin2 teaspoons vanilla extract3 cups all-purpose flour3 teaspoons ground cinnamon2 teaspoons baking soda1 teaspoon saltGLAZE:1-1/2 cups confectioners’ sugar2 tablespoons orange juice
Preparation
In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture.
Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.
