Pumpkin Streusel Bundt Cake with Glaze Topping
Pumpkin Streusel Cake is a moist, spiced bundt cake with a crunchy middle layer and sweet glaze on top. It’s made with pure pumpkin purée and is perfect for fall. This cake is a must-try for anyone looking to capture the essence of autumn in a dessert.
his Pumpkin Streusel Cake with Glaze Topping is a delightful treat that captures all the essence of fall flavors. Made with pure pumpkin purée and warm spices, this moist cake has a crunchy, buttery streusel layered within. Drizzled with a simple yet sweet vanilla glaze, it’s the perfect dessert for festive occasions or cozy evenings.
Pumpkin cakes, like many pumpkin recipes, surge in popularity during the fall season. As the leaves change colors and there’s a slight nip in the air, our cravings lean towards warm spices and comforting desserts. This cake is perfect for Thanksgiving feasts, Halloween parties, and other festive gatherings. If you’re a pumpkin enthusiast, you might also want to check out our Pumpkin Brownies and Pumpkin Muffins.
Our Favorite
Pumpkin Recipes
Why You’ll Love This Recipe
Ingredient Notes
- Flour: Use all-purpose flour for the best results.
- Baking Powder & Baking Soda: These will give our cake that beautiful rise.
- Spices: Cinnamon, ginger, and cloves – the best of fall spices.
- Pumpkin Puree: Ensure it’s pure pumpkin purée and not pumpkin pie filling.
- Sugars: We’re using both granulated sugar and light brown sugar to add depth of flavor.
- Oil: Vegetable oil keeps our cake moist and rich.
- Buttermilk: Adds moisture to the cake batter.
- Maple Syrup: Pure maple syrup enhances the fall flavors.
- Streusel: A mix of nuts, dark brown sugar, and cinnamon for a buttery streusel topping.
- Glaze: A simple glaze made from confectioner’s sugar and milk.
Be sure to check out the recipe card for the full ingredient list below
Step by Step Instructions
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and spices.
In a separate large bowl, beat the pumpkin puree, sugars, oil, buttermilk, eggs, maple syrup, and vanilla until combined.
Add the flour mixture to the wet ingredients. Use a large rubber spatula or wooden spoon to mix until there are no more large streaks of flour (a few lumps are ok).
To make the streusel, combine walnuts or pecans, brown sugar, and cinnamon.
Spoon half of the batter into the prepared bundt pan.
Top with the streusel mixture.
Cover with the remaining batter. Bake for 1 hour 15 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the side are beginning to pull away from the pan.
Pour glaze over cooled cake.
Tip: Using room temperature ingredients, especially eggs and buttermilk, ensures an even mix and better texture.
Equipment
For this Pumpkin Streusel Cake, you will need a 10-cup bundt pan. This specific pan not only provides the cake its unique ringed shape but also ensures even baking throughout. If you don’t already have one or are looking for a high-quality option, I am a huge fan of Nordicware’s bundt pans. I used the crown bundt pan for this recipe.
How to Store
To ensure your Pumpkin Streusel Bundt Cake remains as fresh as the day it was baked, follow these storage steps:
- Cool Completely: Before storing, ensure your cake has fully cooled to room temperature. This prevents condensation, which can make the cake soggy.
- Airtight Container: Place the cake in an airtight container. This helps maintain its moist crumbs and retains its rich pumpkin flavor. If you don’t have a container large enough, you can also wrap the cake in plastic wrap or aluminum foil.
- Room Temperature: Store the container in a cool, dry place, away from direct sunlight. Ideally, consume the cake within 3-4 days for the best taste and texture.
How to Freeze
If you’d like to save some of your cake for later or prepare it in advance, here’s how to freeze it:
- Cool Completely: Ensure the cake has fully cooled post-baking.
- Pre-Freezing: Place the cooled cake on a baking sheet and put it in the freezer for about 2 hours, or until it’s firm. This prevents the glaze or the cake itself from sticking to the plastic wrap.
- Wrap Tightly: Once firm, wrap the cake tightly in plastic wrap, ensuring no part is exposed. For an added layer of protection, you can wrap it again in aluminum foil. This double layer minimizes the risk of freezer burn and preserves the cake’s flavors.
- Label and Date: It’s always a good idea to label your cake with the date it was frozen. This way, you’ll know how long it’s been stored.
expert Tips
- For a deeper pumpkin spice flavor, add an extra teaspoon of pumpkin pie spice.
- If your flour has big lumps, sift your flour for a smoother batter.
- Use room temperature ingredients for best results.
- Let the cake cool completely before glazing to prevent melting.
Frequently Asked Questions
It’s essential to differentiate between pumpkin pie filling and pumpkin purée. Pumpkin pie filling contains added spices, sugars, and sometimes preservatives that can drastically alter the flavor profile and texture of the cake. Pure pumpkin purée is just pumpkin, giving you control over the flavor and sweetness of your cake. Therefore, for the most authentic taste and best results, stick to pure pumpkin purée.
Achieving a moist cake is a combination of factors. First, accurate measurements are crucial, as too much flour can dry out your cake. Second, avoid over-baking; begin checking the cake a few minutes before the recommended baking time ends. The toothpick test is a reliable way to determine doneness: a toothpick inserted into the middle of the cake should come out with a few moist crumbs but no wet batter. Lastly, using fresh ingredients, especially the wet ingredients, can significantly impact the cake’s moisture content.
Buttermilk lends a tangy richness to the cake. If you find yourself without buttermilk, you can easily make a substitute at home. For every cup of buttermilk, take a cup of regular milk (preferably whole milk) and add one tablespoon of lemon juice or white vinegar. Stir the mixture and let it sit for about 5-10 minutes. The milk will curdle slightly, mimicking the acidity and texture of buttermilk.
Streusel sinking can be attributed to various reasons. If the streusel components, like butter, are too heavy, they can sink into the cake batter during baking. It’s also crucial to ensure your cake batter has the right consistency; if it’s too thin, it might not support the weight of the streusel. Accurately measuring ingredients and ensuring your batter is mixed to the right consistency will help keep the streusel perfectly layered.
If you loved this Pumpkin Bundt Cake recipe, check out these other great recipes.
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Pumpkin Streusel Cake
Equipment
- 10-cup bundt pan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 15 oz pumpkin puree
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 cup oil
- 1/3 cup buttermilk
- 2 eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Streusel
- 1 1/2 cups walnuts or pecans chopped and lightly toasted
- 3/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
Glaze
- 1 cup confectioner's sugar
- 1-2 tablespoons milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Prepare your bundt pan by greasing it with melted butter and dusting with flour, or use a baking spray that contains flour to evenly coat the pan.
Streusel
- In a small bowl, combine walnuts or pecans, brown sugar, and cinnamon. Use a spoon to blend until all ingredients are thoroughly incorporated.
Batter
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and spices.
- In a separate large bowl, beat the pumpkin puree, sugars, oil, buttermilk, eggs, maple syrup, and vanilla until combined.
- Add the flour mixture to the wet ingredients. Use a large rubber spatula or wooden spoon to mix until there are no more large streaks of flour (a few lumps are ok). Do not over-mix the batter.
- Spoon half of the batter into the prepared bundt pan. Top with the streusel mixture, then cover with the remaining batter. Tap the pan several times on the counter top or a cutting board to release any air bubbles.Â
- Bake for 1 hour 15 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the side are beginning to pull away from the pan. Transfer to a wire rack and let cool for 15 minutes before inverting pan to remove cake.
Glaze
- To make the glaze, whisk together the confectioner's sugar and 1 tablespoon milk and vanilla. Add additional 1 teaspoon of milk at a time to reach desired consistency, then pour over cooled cake.
Notes
- Cool Completely:Â Before storing, ensure your cake has fully cooled to room temperature. This prevents condensation, which can make the cake soggy.
- Airtight Container: Place the cake in an airtight container. This helps maintain its moist crumbs and retains its rich pumpkin flavor. If you don’t have a container large enough, you can also wrap the cake in plastic wrap or aluminum foil.
- Room Temperature:Â Store the container in a cool, dry place, away from direct sunlight. Ideally, consume the cake within 3-4 days for the best taste and texture.
- Cool Completely:Â Ensure the cake has fully cooled post-baking.
- Pre-Freezing: Place the cooled cake on a baking sheet and put it in the freezer for about 2 hours, or until it’s firm. This prevents the glaze or the cake itself from sticking to the plastic wrap.
- Wrap Tightly: Once firm, wrap the cake tightly in plastic wrap, ensuring no part is exposed. For an added layer of protection, you can wrap it again in aluminum foil. This double layer minimizes the risk of freezer burn and preserves the cake’s flavors.
- Label and Date: It’s always a good idea to label your cake with the date it was frozen. This way, you’ll know how long it’s been stored.
