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Pumpkin Streusel Bundt Cake

Sharon of Delishar

Ingredients
  

  • 3 cups all purpose flour
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1-2/3 cups castor sugar
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 cup butter softened
  • 4 large eggs
  • 1 cup LIBBY's 100% pure pumpkin
  • 8 oz 226g sour cream
  • 2 tsp vanilla extract
  • 1/2 cup packed brown sugar*
  • 1 tsp ground cinnamon*
  • 1/4 tsp ground all spice*
  • 2 tsp butter softened*
  • {Glaze}
  • 1-1/2 cups icing sugar sifted
  • 2-3 tbsp milk

Instructions
 

  • Preheat oven to 176C.
  • Grease and flour bundt pan.
  • Prepare your streusel by adding all the ingredients marked * into a mixing bowl.
  • Use 2 fork to mash/mix everything together until it looks like wet sand.
  • Whisk flour, cinnamon, nutmeg, salt, and baking soda together
  • In your mixer, beat butter and sugar until fluffy.
  • Add eggs one at a time and mix.
  • Add sour cream, pumpkin, and vanilla extract.
  • Beat until combined.
  • Then gradually beat in flour mixture, until just combined.
  • Pour half the batter into prepared bundt pan.
  • Spoon the streusel in the middle of the batter. Careful not to touch the sides!
  • Then pour in the rest of the cake batter.
  • Bake for 55-60 mins until skewer comes out clean.
  • Allow to cool in pan for at least 20 minutes before turning it out on a wire rack.
  • Allow cake to cool completely before glazing.
  • {Glaze}
  • Stir 1-2 tbsp of milk into the icing sugar until smooth.
  • Then add more milk slowly until desired consistency.

Notes

Adapted from Cooks.com