Cinnamon Swirl Pumpkin Bundt Cake

Ingredients

• 2/3 Cup Dark Brown Sugar
• 1 1/4 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Allspice
• 1/8 teaspoon Nutmeg
• 2 1/2 teaspoons Butter (cold)
• 1/2 Cup Butter (softened, unsalted)
• 2 Cups Sugar
• 1/2 Cup Vegetable Oil
• 4 Large Eggs (room temperature)
• 1 Cup Canned Pumpkin (not pumpkin pie filling)
• 1 Cup Sour Cream
• 2 teaspoons Vanilla
• 3 Cups Flour
• 3 teaspoons Cinnamon
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 1/2 Cups Powdered Sugar
• 2 Tablespoons Heavy Cream

Instructions

1. 1

   --- For the Filling ---

2. 2

   In a small bowl, combine the brown sugar, cinnamon, allspice and nutmeg.

3. 3

   Cut in the butter to form a crumbly mixture. Set aside.

4. 4

   --- For the Cake ---

5. 5

   Preheat the oven to 350

6. 6

   Cream together the butter and sugar until light and fluffy.

7. 7

   Mix in the oil.

8. 8

   Add the eggs one at a time, beating after each one.

9. 9

   Dump in the pumpkin, sour cream and vanilla. Mix until sooth.

10. 10

    In a bowl, whisk together the dry ingredients.

11. 11

    Carefully add the dry ingredients to the wet and mix on low until smooth.

12. 12

    Spray a bundt pan with cooking spray and dust with flour, see note, and add half of the batter.

13. 13

    Crumble the brown sugar mixture all over in the middle and cover with the remaining batter.

14. 14

    Bake at 350 for 50-55 minutes or until a toothpick comes out clean.

15. 15

    Cool the cake on a wire rack.

16. 16

    --- For the Glaze ---

17. 17

    In a bowl, whisk together the glaze and once the cake is cooled, drizzle the glaze back and forth all over the cake.