Pumpkin Streusel Bundt Cake Recipe
Overview
Indulge in the warm flavors of autumn with this delightful Pumpkin Streusel Bundt Cake recipe! Perfect for any occasion, whether it’s a cozy winter evening or a festive holiday gathering, this cake is sure to impress your guests with its deliciously moist texture and irresistible streusel filling. Created with the goodness of pumpkin and a hint of spices, it’s a true crowd-pleaser that will have everyone coming back for seconds. So roll up your sleeves and let’s get baking!
- Total Time: 1 hour 20 minutes
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Servings: 16
- Calories per Serving: 410.6
Ingredients
For the Streusel:
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2 tbsp butter, cold
For the Cake:
- 3 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 can (15 oz) pumpkin puree
- 1 cup sour cream
- 2 tsp pure vanilla extract
For the Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tbsp milk
Instructions
Preparation:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 12-cup bundt pan, ensuring all surfaces are well-coated to prevent sticking.
Making the Streusel:
- In a small bowl, combine the brown sugar, cinnamon, and allspice.
- Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
- Set the streusel mixture aside for later use.
Making the Cake Batter:
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt until well combined.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add the pumpkin puree, sour cream, and vanilla extract to the butter mixture, and beat until smooth.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Assembling the Cake:
- Spoon half of the cake batter into the prepared bundt pan, spreading it evenly along the bottom.
- Sprinkle the prepared streusel mixture over the batter, ensuring it’s evenly distributed but doesn’t touch the sides of the pan.
- Carefully spoon the remaining cake batter over the streusel layer, making sure to cover it completely and reach the edges of the pan.
Baking and Serving:
- Place the filled bundt pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 30 minutes.
- After cooling, carefully invert the bundt pan onto wire racks to release the cake, then transfer it to a serving plate.
- Prepare the glaze by whisking together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake.
- Slice and serve your Pumpkin Streusel Bundt Cake, and watch as your guests delight in every delicious bite!
Enjoying Your Creation
Whether enjoyed alongside a steaming cup of coffee on a crisp autumn morning or served as the star dessert at your next holiday gathering, this Pumpkin Streusel Bundt Cake is guaranteed to be a hit with everyone who tries it. With its moist pumpkin-infused crumb, irresistible cinnamon streusel filling, and sweet glaze topping, it’s a dessert that’s as visually stunning as it is delicious. So go ahead, indulge in a slice (or two) of this delightful cake and savor the flavors of the season! 🎃🍰