Here’s a cozy recipe for a Pumpkin Cake that’s sure to delight anyone who tries it. This cake is wonderfully dense and moist, and it features a deliciously crunchy, sweet brown sugar streusel topping. Let’s dive into how you can make this treat yourself.
Ingredients:
For the Pumpkin Bundt Cake:
- 1 cup canned pumpkin puree
- 4 eggs
- 1 cup plain Greek yogurt (2% Fage recommended)
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2/3 cup organic honey
- 1 cup butter, just melted
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
For the Streusel:
- 1/2 cup organic light brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon cinnamon
Instructions:
- Start by preheating your oven to 350 degrees.
- In a large bowl, whisk together the pumpkin puree, eggs, yogurt, sugar, honey, and vanilla until everything is smooth.
- Gradually whisk in the melted butter.
- Sift in the flour, cinnamon, baking soda, and salt, mixing gently until just combined.
- In a separate small bowl, combine all the streusel ingredients.
- Pour half of your cake batter into a bundt pan. Sprinkle the streusel mixture over it, making sure to avoid the edges.
- Add the remaining batter on top.
- Bake for about 50 minutes. The outside will turn a very dark brown, but don’t worry—it’s supposed to look like that and it will taste fantastic.
- Once done, invert the cake onto a plate. You can top it with a glaze if you like (mix 1 cup powdered sugar with 1-2 tablespoons of milk for the glaze).
Additional Notes:
This cake is incredibly tasty both warm and cold. It might even taste better the next day, once it’s had time to sit in the fridge and all the flavors have melded together, making it dense and buttery.
Enjoy baking this delightful pumpkin cake, perfect for any occasion or just a special treat for yourself!
