Okay, friends, let's talk cake. Not just any cake, but a pumpkin bundt cake with a cinnamon streusel that will make you question all other cakes. I've been a bit obsessed with this recipe lately, and for good reason. It's more than just a dessert; it's a hug in cake form.
It all started with a baby shower for a dear friend. I volunteered to bring the cake (because let’s be honest, that’s where my skills shine). I wanted something that was both beautiful and delicious. So, after some careful testing – you know, just to be sure – this masterpiece was born. It sat in the center of the table, looking all fancy, next to some adorable mason jars filled with other goodies. The secret? A bundt pan with a design, making you look like a baking pro with minimal effort.
But let’s talk about the real star of the show: that streusel layer. Imagine a ribbon of gooey, crunchy, brown-sugary goodness baked right into the middle of the cake. It's what takes this from "good" to "I need another slice NOW." The cake itself is buttery and dense, think those delicious lemon poppyseed loaves but make it pumpkin. And, dare I say, it's even better the next day when it’s cold from the fridge. That's my kind of danger zone.
Now, I know some of you might be thinking, “Pumpkin? Are we still doing pumpkin?” Yes, my friends, we are. Because pumpkin, cinnamon, and brown sugar are the ultimate trio for any fall or cozy weekend treat. This cake will be making an appearance when the first snow falls. I’m calling it now.
Cinnamon Streusel Pumpkin Bundt Cake Recipe
Ingredients:
For the Cake:
- 1 cup canned pumpkin puree
- 4 eggs
- 1 cup plain Greek yogurt
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2/3 cup honey
- 1 cup barely melted butter
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
For the Streusel:
- 1/2 cup light brown sugar
- 1 tablespoon melted butter
- 1 teaspoon cinnamon
Instructions:
- Preheat your oven to 350 degrees.
- Whisk together the pumpkin, eggs, yogurt, sugar, honey, and vanilla until smooth. Gradually whisk in the melted butter.
- Add the flour, cinnamon, baking soda, and salt, and gently stir until combined.
- In a small bowl, mix all streusel ingredients.
- Pour half of the cake batter into a bundt pan. Sprinkle the streusel mixture on top, avoiding the edges. Then, top with the remaining batter.
- Bake for around 50 minutes. The cake will be quite dark brown on the outside, but don’t worry, it’s delicious.
- Let cool slightly, then invert onto a plate.
- For a glaze, whisk 1 cup of powdered sugar with 1-2 tablespoons of milk, then drizzle over the top if you like.
Tips and Notes:
- This cake is amazing both warm and cold. I might like it even better the next day after the flavors have really melded together.
- The secret is in the pan, get yourself a fancy bundt pan, and you’re already halfway there.
Get ready to impress, and more importantly, enjoy every single bite of this delicious autumn creation. Share your creations and tag me – I can’t wait to see them!