Easy Pumpkin Streusel Bundt Cake with Cinnamon Streusel Filling

 

 

Nothing says autumn quite like pumpkin baking and this Pumpkin Streusel Bundt Cake is a true seasonal favourite. Made with real pumpkin, warm autumn spices, and filled with a buttery brown sugar streusel, this moist and tender cake is perfect for cozy mornings, afternoon coffee breaks or festive gatherings. 

Elegant enough for special occasions, yet simple enough for everyday baking, every slice is filled with the comforting flavours of the season.

 

I have a beautiful pumpkin cake recipe to share with you today that is quite seasonal and loaded with bags of flavour.  I promise you it is very moist and delicious.

The original recipe came from one of those old cookbook magazines that you used to find next to the cashier in most grocery stores in North America. This one was published in 2000 and is from Gold Medal Flour and is entitled, Fall Baking.  I have been carrying it around with me for over 26 years now! I always loved those booklets. They don't seem to make them any longer. More's the pity.  Change, its not always for the best eh?

Warning, you will need a very large bowl to make this cake and it will only use up roughly half the tin of pumpkin, but no worries you can freeze the rest or use it to make some muffins or cookies. 

This cake is moist and delicious from the use of both the pumpkin and some sour cream. Cakes with even one of those things are incredibly moist, so to have both of them, well this spells "winner" all the way!  There is 1 TBS of cinnamon in the cake. Don't worry, that is the correct measure.

The cake is filled with a lovely spicy brown sugar streusel which runs like a ribbon through the center. You could add nuts if you wanted to, but on this day I left it plain. It settles into a lovely almost praline filling for the cake.  

The smell of this while it is baking will have everyone running into the kitchen, forks in hand, to see what smells so good!  No icing is needed, a simple dusting of icing sugar will suffice.

This is beautiful served warm as a dessert with some ice cream or softly whipped cream, or on its own as a delicious cake to be enjoyed with tea or coffee. The important word here is enjoy.  You will enjoy this cake. I guarantee!

 

INGREDIENTS NEEDED

TO MAKE 

🎃PUMPKIN STREUSEL BUNDT CAKE🎃 

Other than the canned pumpkin and the sour cream, there really isn't anything too much out of the ordinary about this cake.

• For the streusel:

  • 1/2 cup (100g) soft light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice (see my recipe)
  • 2 tsp butter, softened
  For the cake:

  • 3 cups (360g) plain, all-purpose flour
  • 2 tsp baking soda
  • 1 TBS ground cinnamon
  • 1 tsp salt
  • 1 cup (240g) butter, softened
  • 2 cups (380g) granulated sugar
  • 4 large free range eggs
  • 1 cup (180g) pumpkin puree (NOT pumpkin pie filling)
  • 1 cup (120g) sour cream or plain yogurt
  • 1 tsp vanilla extract
  • powdered sugar to dust the finished cake (optional)

 

🎃NOTES ON INGREDIENTS🎃

Pumpkin Puree

The star ingredient that gives this cake it's beautiful colour, moist texture, and classic fall flavour. Be sure to use the pumpkin puree and not pumpkin pie filling.

Sour Cream

Sour cream adds richeness and moisture, creating a tender crumb that stays fresh for days. Its slight tang also balances the sweetness perfectly.

All-Purpose Plain Flour

Provides the structure for the cake while still allowing it to remain soft and fluffy.

Baking Soda

Works with the sour cream to help the cake to rise properly, resulting in a light, tender texture.

Sugar

Adds sweetness and helps create a soft, moist texture. It also contributes to the cake's golden colour during baking.

Eggs

Help bind the ingredients together while adding richness and structure.

Butter

Adds flavour and contributes to the cakes tender texture. It also helps create a deliciously rich crumb.

Cinnamon

A classic pumpkin spice that brings warmth and cozy autumn flavour to every bite.

Pumpkin Pie Spice

A collection of warm baking spices that are traditionally used with pumpkin in the autumn. They add warmth and coziness.

Brown Sugar

Adds a caramel-like sweetness to the streusel and creates a lovely contrast to the soft cake.

Vanilla Extract

Enhances overall flavour and complements the warm spices beautifully.

 

🎃HOW TO MAKE PUMPKIN STREUSEL BUNDT CAKE🎃 

There is nothing complicated about this. Follow the instructions and you will have a delicious cake.

1. Preheat the oven to 180*C/350*F/ gas mark 4. Grease and flour a 12 cup bundt pan, tapping out any excess. (I usually use a non-stick, low fat baking spray for this, but butter and vegetable shortening also work very well.)
2. Make the pumpkin streusel by rubbing all of the ingredients together until crumbly. Set aside. (I just use my fingertips for this.) (If you are adding nuts, mix them in now.)
3. Whisk together the flour, soda, cinnamon and salt until well combined. Set aside. (I use a small wire whisk. This makes sure everything is evenly distributed.)
4. Beat the butter together with the sugar until light and creamy, scraping the bowl occasionally. (I use an electric mixer.)
5. Beat in the eggs, two at a time, beating well after each addition. Beat in the
6. pumpkin, sour cream and vanilla. (Again I use an electric mixer.)
7. Gradually beat in the flour on low speed, until well blended. (The batter should be smooth and lump free.)
8. Spread half the batter in the cake tin. Sprinkle the streusel over the batter making
9. sure it doesn't touch the sides. Top with the remaining batter, making sure the batter does touch the sides of the pan. (Its important the streusel doesn't touch the sides as it will stick due to the sugary nature of it.)
10. Bake for 55 to 60 minutes, until well risen and a toothpick inserted in the cake comes out clean.
11. Cool in the pan for 30 minutes before removing to a wire rack to cool completely. Dust with powdered sugar to serve.

 

🎃HINTS & TIPS FOR SUCCESS 🎃

WHEN BAKING CAKES

• Try to have all of your ingredients at the same temperature, which usually means room temperature.
• Measure accurately. Baking is an exact science and guess work doesn't work here.
• When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
• Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
• Preheat the oven.
• Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
• Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
• If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients. 

 

🎃FREQUENTLY ASKED QUESTIONS🎃

CAN THIS CAKE BE MADE AHEAD OF TIME?

Yes, this cake stays moist for several days when stores in an airtight container, making it perfect for baking a day ahead.

WHY IS SOUR CREAM USED IN THE RECIPE?

Sour cream adds richness and helps create a wonderfully moist, tender crumb while helping to balance out the sweetness.

CAN I USE GREEK YOGURT INSTEAD OF SOUR CREAM?

Certainly. Plain Greek Yogurt is a great substitute and will provide a similar texture and tangy flavour.

CAN THIS CAKE BE FROZEN?

Absolutely.  Wrap the cooled cake in some plastic cling film and then in some aluminum foil, label and date. It will keep frozen for up to three months. Thaw overnight in the refrigerator before serving.

CAN I ADD NUTS TO THE STREUSEL?

Yes, chopped toasted pecans or walnuts add a delicious crunch and pair wonderfully with the rest of the flavours. I would add no more than 1 cup. Chocolate chips are also nice.

WHAT SHOULD I SERVE THIS CAKE WITH?

Vanilla ice cream or whipped cream go awfully nice. This cake is also delicious served as is with a hot drink.

 

🎃A FEW OTHER PUMPKIN CAKES TO ENJOY🎃 

Here are a few more pumpkin cakes that you might also enjoy. 'Tis the season after all!

PUMPKIN OLIVE OIL CAKE - Made with pumpkin puree, fragrant spices, and heart-healthy olive oil, this beautiful most cake is crowned with creamy frosting and is bursting with cozy fall flavours. This cake delivers all of the flavours wrapped up in one deliciously comforting slice. Pure autumn comfort in every bite.

CINDERELLA'S PUMPKIN CAKE -  As enchanting as it's namesake. A deliciously moist pumpkin cake, warmly spiced with cinnamon and luscious cream cheese frosting. It's the kind of autumn treat that feels like  pure magic in every bite. Rich with pumpkin and fragrant spices, this is an irresistible celebration of fall baking.

 

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Yield: One Bundt Cake

Author: Marie Rayner

Pumpkin Streusel Bundt Cake

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

A moist autumn cake with a deliciously spiced brown sugar streusel running through the centre.

Ingredients

For the streusel:

• 1/2 cup (100g) soft light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp pumpkin pie spice (see my recipe)
• 2 tsp butter, softened

For the cake:

• 3 cups (360g) plain, all-purpose flour
• 2 tsp baking soda
• 1 TBS ground cinnamon
• 1 tsp salt
• 1 cup (240g) butter, softened
• 2 cups (380g) granulated sugar
• 4 large free range eggs
• 1 cup (180g) pumpkin puree (NOT pumpkin pie filling)
• 1 cup (120g) sour cream or plain yogurt
• 1 tsp vanilla extract
• powdered sugar to dust the finished cake (optional)

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Grease and flour a 12 cup bundt pan, tapping out any excess.
2. Make the pumpkin streusel by rubbing all of the ingredients together until crumbly. Set aside.
3. Whisk together the flour, soda, cinnamon and salt until well combined. Set aside.
4. Beat the butter together with the sugar until light and creamy, scraping the bowl occasionally.
5. Beat in the eggs, two at a time, beating well after each addition. Beat in the
6. pumpkin, sour cream and vanilla.
7. Gradually beat in the flour on low speed, until well blended.
8. Spread half the batter in the cake tin. Sprinkle the streusel over the batter making
9. sure it doesn't touch the sides. Top with the remaining batter, making sure the batter does touch the sides of the pan.
10. Bake for 55 to 60 minutes, until well risen and a toothpick inserted in the cake comes out clean.
11. Cool in the pan for 30 minutes before removing to a wire rack to cool completely. Dust with powdered sugar to serve.

Notes

To make your own pumpkin pie spice:

Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months. 

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