Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Spiced Pumpkin Bundt Cake with Pecan Streusel

Pumpkin Bundt

It’s fall!  Huzzah!  While some of you may like your pumpkin fix in a Starbucks beverage, I prefer mine in some sort of baked goodness…bread, penuche cookies, pie, cheesecake–you name it.  As we had guests coming over the other night, I thought it would be nice to make some sort of autumnal bundt cake, and this was the result.

The batter itself is really no different than one for pumpkin bread–the recipe is, in fact, an adaptation from Baked’s Pumpkin Chocolate Chip Loaf–and if you preferred bread, this recipe would give you two 9×5 loaves.  It is super easy to whip up and doesn’t require a mixer, though I tend to use one out of habit.

Since the thought of pumpkin with chocolate makes me wrinkle my nose, you’ll find zero chocolate in my version.  I did, however, think the addition of streusel was in order.  I think you’ll agree.  The result is a moist and spicy cake with a delicious, nutty topping, perfect with your morning cup or as a dessert.  It keeps for days, so why not try it for both?

Just a few other thoughts…

  • I used a 12-cup bundt pan and the batter really fills it up.  Though I was nervous about it baking over, it never did.  If you have a slightly larger pan, you could definitely save yourself some anxiety and use it.
  • I like to use canola oil for much of my cooking and baking, particularly when I want an oil that doesn’t add much in the way of flavor.  Canola oil is a good source of ALA, an essential omega-3 fatty acid that we’re often lacking in our diets.  If you have some other vegetable oil you’d rather use, though, go for it.
  • Speaking of nutrition and such, if you’d like to shave off about 50 calories per slice, you could forgo the streusel topping.  The cake itself is loaded with flavor and can stand on its own…though the pecan streusel really is lovely.
  • Finally, this cake freezes really well.  You could always wrap up half of it for later or do a double-batch and have extra loaves/cake tucked away for some other rainy day.

Spiced Pumpkin Bundt Cake with Pecan Streusel
Serves 20

Ingredients

For the streusel:
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon cold butter
1/3 cup chopped pecans

For the cake:
3 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
2 teaspoons baking soda
2 teaspoons salt
1 – 15 ounce can pumpkin puree
1 cup canola oil
3 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2/3 cup water (room temperature)

Preheat your oven to 350 degrees.  Grease a 12-cup bundt pan and set aside.

For the streusel, pulse the flour, sugars, and cinnamon until combined.  Add the butter and pulse until the mixture resembles wet sand.  Stir in the chopped pecans and set aside.

For the cake, whisk together your dry ingredients in a large bowl and set aside.

In a separate bowl, whisk together your pumpkin puree and oil until combined, then whisk in the sugar.  Add the eggs, one at a time, and whisk after each addition.  Mix in the vanilla and water.

Fold the dry ingredients into your pumpkin mixture until just combined.

Sprinkle the streusel into the bottom of your greased pan.  Pour the batter over the top of the streusel, using a spatula to smooth and even it out.  Pop your cake in the oven and bake until a toothpick inserted near the middle comes out clean or with just a few moist crumbs, about 1 hour and 10 minutes.  Allow the cake to cool in the pan on a cooling rack for about 30 minutes.  Loosen your cake from the edges by running a thin knife around the perimeter and then invert the whole lot onto a cake plate.  Tap gently to dislodge and then allow to cool completely before serving, another 2 hours or so.  Slice and enjoy!

Nutrition information per serving (1/20 of recipe): 350 calories, 14 g total fat, 2 g saturated fat, 55 g total carbohydrate, 2 g fiber, 4 g protein

Advertisements

Single Post Navigation

2 thoughts on “Spiced Pumpkin Bundt Cake with Pecan Streusel

  1. Maureen you know me so well! I just had a tall cup of Starbucks pumpkin spice latte this morning. But, this cake. Oh my goodness!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: