{Recipe} Pumpkin Streusel Bundt Cake

Even though "pumpkin season" has technically come and gone...
I had to share this recipe.
For the frosting alone this is a recipe worth looking at.
It would taste amazing on almost any dessert!

I found a recipe that I adapted from Taste of Home for the cake...
And my own concoction for the frosting.
The flavors that really make this recipe are the streusel with the vanilla bean frosting.

Pumpkin Streusel Bundt Cake with 
Vanilla Bean Cream Cheese Frosting

Cake Batter
1/4 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 eggs
1 Tablespoons molasses
zest from 1 large orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt.
1/4 cup semi sweet chocolate chips
1/4 cup Hershey's Cinnamon Chips

Streusel Topping
1/3 cup flour
3 Tablespoons cold butter
1/2 teaspoon cinnamon
3 Tablespoons brown sugar

8 oz Cream Cheese, alomst room temperature
2 cups powdered sugar
1 vanilla bean pod, scraped or 1 Tablespoon clear vanilla extract

Preheat oven to 375 degrees
Spray or grease the bundt pan
In a bowl cream the butter and sugars together until fluffy.
Beat in the pumpkin, eggs, molasses, buttermilk, and orange peel.
Combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Add the dry ingredients to the pumpkin mixture until just combined.
Gently fold in the chips.
Pour into the bundt pan

For the streusel topping pour all the ingredients into a small bowl.
Using a pastry knife or fork, smash until the butter crumbles and incorporates with the dry ingredients,
Sprinkle the streusel mixture until the entire top of the bundt cake batter is completely covered
Bake in the oven for 30-35 minutes until inserted knife comes out clean.

After the cake is cooked, allow it to cool completely before frosting.
You can speed this process along by transferring the cake to a cooling rack or cake stand,
Approximately 5-10 minutes after removing it from the oven.

To frost the cake place the cream cheese and scraped vanilla bean seeds in a bowl and whip.
Slowly incorporate the powdered sugar until it is thoroughly blended.
You can pipe the frosting on or use a knife and spread it on.

This cake tastes best when it has chilled in the refrigerator for a few hours or overnight.
Yummy streusel on the bottom, delicious frosting on the top and chocolatey pumpkin goodness in the middle.
You can't go wrong:)