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!
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 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
Instructions
Step 1
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.Step 2
Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.Step 3
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.Step 4
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.Step 5
Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.