Cinnamon-Pumpkin Streusel Bundt® Cake
Description
Canned pumpkin and Saigon® cinnamon bring fall-inspired flavor to this moist Bundt® cake, baked with a sweet streusel to take it over the top.
Ingredients
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nonstick cooking spray
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3 cups all-purpose flour
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2 teaspoons baking soda
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1 1/2 teaspoons cinnamon (such as Supreme Saigon®)
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1/2 teaspoon ground nutmeg
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1/2 teaspoon pumpkin pie spice
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1/2 teaspoon salt
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2 cups white sugar
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1 cup canola oil
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1 teaspoon vanilla bean paste
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3 large eggs
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1 (15 ounce) can pumpkin puree
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1/2 cup all-purpose flour
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1/4 cup brown sugar
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2 tablespoons brown sugar
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2 tablespoons unsalted butter, melted
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3/4 teaspoon cinnamon (such as Supreme Saigon®)
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1 pinch salt
Directions
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.
2
Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
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.
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.
5
Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.