Cinnamon-Pumpkin Streusel Bundt® Cake
The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!
- Serves: 1 person
- nonstick cooking spray
- 3cups all-purpose flour
- 2teaspoons baking soda
- 1½ teaspoons cinnamon (such as Supreme Saigon®)
- ½teaspoon ground nutmeg
- ½teaspoon pumpkin pie spice
- ½teaspoon salt
- 2cups white sugar
- 1cup canola oil
- 1teaspoon vanilla bean paste
- 3large eggs
- 1(15 ounce) can pumpkin puree
- ½cup all-purpose flour
- ¼cup brown sugar
- 2tablespoons brown sugar
- 2tablespoons unsalted butter, melted
- ¾teaspoon cinnamon (such as Supreme Saigon®)
- 1pinch salt
Step 1Preheat 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.
Step 2Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
Step 3Beat 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.
Step 4Combine 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.
Step 5Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.