Pumpkin Streusel Bundt Cake Recipe
Pumpkin Streusel Bundt Cake is a fall dessert that celebrates the flavors of of the season. This pumpkin coffee cake features a deliciously easy streusel topping and makes for a tasty breakfast or dessert. Pair it with a hot cup of coffee for a truly tasty experience.
Servings: 12 slices
Calories: 463cal
Cost: $5
Equipment
- Hand mixer
- Bundt Pan
- Mixing Bowls
- Whisk
- Spoon
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 15 ounces canned pumpkin
- ½ cup unsalted butter softened
- 3 large eggs
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
Streusel Topping
- ½ cup all-purpose flour
- ½ cup sugar
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons melted butter
- ½ cup pecans crushed
Instructions
- Preheat Oven to 350° F.
- Grease and lightly flour a bundt cake pan.
- In a large mixing bowl add the cake flour, sugar, baking powder, and salt-whisk until combined.
- Add in eggs, pumpkin, butter, and spices- beat on medium with a handmixer until well-combined. This batter is on the thicker side.
- Once combined, pour batter into your greased bundt pan and set aside.
Streusel
- Combine all streusel ingredients in a medium-sized mixing bowl using your clean hands. Form mixture until it is clumpy.
- Once all the powder and ingredients are combined, scatter streusel over the cake batter.
- Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow cake to fully cool before removing. See notes in post on how to easily flip this cake.
Notes
Nutritional Values displayed may vary from actual dietary facts and are meant to be a guide.
Nutrition
Serving: 1slice | Calories: 463cal | Carbohydrates: 76g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 107mg | Potassium: 227mg | Fiber: 2g | Sugar: 50g | Vitamin A: 5939IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg