Cinnamon-Pumpkin Streusel Bundt® Cake

Cinnamon-Pumpkin Streusel Bundt® Cake

Recipe by thedailygourmet from allrecipes.com

Dessert 2 Hr. 35 Mins.

Ingredients

12

12 servings

  • nonstick cooking spray
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons cinnamon (such as Supreme Saigon®)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 2 cups white sugar
  • 1 cup canola oil
  • 1 teaspoon vanilla bean paste
  • 3 large eggs
  • 1 (15 ounce) can pumpkin puree
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, melted
  • ¾ teaspoon cinnamon (such as Supreme Saigon®)
  • 1 pinch salt

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
  • Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
  • Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
  • Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
  • Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

Nutritional Facts

Per 12 servings

  • Calories: 503
  • Carbohydrate: 72g
  • Fat: 22g
  • Fiber: 2g
  • Protein: 6g
  • Sugar: 41g

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