Pumpkin Streusel Cake is the ultimate fall dessert. Combine a moist pumpkin cake with a brown sugar streusel layer in between, and then top it with an easy cinnamon icing. This fall delicacy goes perfectly with a hot cup of coffee, and tastes best with a friend or two!
Preheat oven to 350 degrees. Grease 12 cup bundt cake pan with butter or spray.
In mixer, beat butter and sugars on medium speed, scraping bowl occasionally until creamy. Add eggs pumpkin, sour cream, and vanilla.
In a medium bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice. Pour into wet ingredients until just combined. Don't over-mix!
In a small bowl, combine all streusel ingredients using a hand mixer. Set aside.
Spread half of cake batter in pan. Sprinkle streusel over batter, making sure streusel doesn't touch side of pan. Top with remaining batter, making sure batter layer touches sides of pan.
Bake 45-50 minutes or until toothpick comes out clean. Cool 10 minutes in pan and then remove to cooling rack.
Use a medium mixing bowl, and combine icing ingredients. If it's too runny, add more powdered sugar. If icing is too stiff, add a bit more cream.
Spread icing on cooled cake, allowing it to spill down the sides.