Ingredients for Pumpkin Streusel Bundt Cake
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Allspice
- Butter
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Sugar
- 3 large eggs
- 1 (15 ounce) can pumpkin puree
- Sour Cream
- Pure Vanilla Extract
- Powdered sugar, for dusting (optional)
- Orange Juice
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How to Make Pumpkin Streusel Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Pour half of the batter into the prepared Bundt pan. Sprinkle half of the streusel topping evenly over the batter. Pour the remaining batter over the streusel, and top with the remaining streusel.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
174g
Fat
48g
Carbs
20g
