Pumpkin Streusel Bundt Cake Recipe

If you’re looking for the perfect fall dessert that’s equal parts cozy, beautiful, and delicious — this Pumpkin Streusel Bundt Cake is it. ?? It’s packed with warm spices, rich pumpkin flavor, and finished with a sweet, buttery streusel that adds just the right amount of crunch.

This cake is one of those bakes that fills your kitchen with the irresistible scent of fall — cinnamon, nutmeg, and pumpkin all mingling together in the best way. It’s easy enough for a casual weekend treat, but fancy enough for holiday gatherings and special occasions. Whether you enjoy it with your morning coffee or as a cozy after-dinner dessert, this recipe is a fall favorite you’ll come back to year after year.

A

Pumpkin Streusel Bundt Cake Recipe

serves 12 – 16

For the Streusel

• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup dark brown sugar
• 1 TBS cinnamon
• 1 tsp cardamom
• 1 tsp cloves
• 1/2 tsp salt
• 2 TBS cold unsalted butter, cut into two pieces

For the Cake

• 1 1/2 cups sour cream
• 4 large eggs
• 1 15 oz can pumpkin puree
• 1 TBS vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 1/3 cup brown sugar
• 1/2 cup dried cranberries
• 1 TBS baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 12 TBS unsalted butter, cut into chunks and softened

Powdered sugar for dusting

• Preheat oven to 350
• Grease a 14 cup bundt pan and dust with flour.

Make the Streusel

• Process flour, granulated sugar, 1/4 cup brown sugar, cinnamon, cardamom, cloves and salt in a food processor, about 15 seconds.
• Take 1 1/4 cups and remove to a bowl. Stir in the remaining 1/4 cup brown sugar. Set aside
• Add the 2 TBS butter to the mixture remaining in the processor and pulse until the butter is incorporated. Set aside.

Make the Cake

• Make sure your oven rack is at the lowest setting
• In a medium bowl whisk together 1 cup sour cream, the pumpkin, 4 eggs and the vanilla. Set aside.
• Using a stand mixer with the paddle attached mix the flour, sugar baking powder, baking soda and salt.
• Add the remaining 1/2 cup sour cream and butter and mix until it starts to look like sand. If a few large pieces of butter remain that is OK. This should take about a minute and a half. Turn the speed to medium and beat until the batter comes together, about 10 seconds, scraping down the bowl if needed.
• Reduce to medium low and add the egg/pumpkin mixture in three additions, beating for about 20 seconds after each one. Scrape the bowl as needed
• Turn the speed up to medium high and beat until light and fluffy, about 1 minute.
• Remove the bowl from the mixer and fold in the dried cranberries.
• Place a third of the batter in the bundt pan and sprinkle with half of the streusel mixture. Top with another third of the batter followed by the other half of the streusel. Finish with the final third of the batter.
• Gently tap the pan on the counter to settle the batter.
• Bake in the preheated oven for 60 – 70 minutes until a tester comes out clean.

• Cool in the pan on a wire rack and then invert onto a wire rack to finish cooling completely.
• Dust with confectioner’s sugar before cutting and serving

How Was the Pumpkin Streusel Bundt Cake?

This is a mighty tasty cake if I do say so myself. It’s very moist and I suspect it’s going to be one of those cakes that gets better the longer it sits. Although I don’t know how long it’s going to last. This is a very adult cake – the spices are very forward. I found that when I went to dust it with confectioner’s sugar I didn’t have any! Moving has been a bit of a challenge, and I haven’t gotten my pantry back to complete as of yet. I just keep adding things to the shopping list as I figure out what I don’t have. But even without the extra little bit of sugar this is a delicious cake. It will be wonderful with a cold glass of milk or a hot cup of tea.

I will be adding this one to my favorite bundt cakes along with chocolate banana, dried apricot and prune, and strawberry chocolate bundt cakes.