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Pumpkin Streusel Bundt Cake Recipe

Servings 12

Ingredients

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

Instructions

  • 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