Pumpkin Streusel Bundt® Cake
Description
A delicious pumpkin Bundt® cake with a sweet and salty streusel that is great for dessert or even for breakfast.
Ingredients
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nonstick cooking spray
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1 (15 ounce) can pumpkin puree
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2 cups white sugar
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1 cup canola oil
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4 large eggs, at room temperature
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2 teaspoons pumpkin pie spice extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 1/2 teaspoons pumpkin pie spice
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup all-purpose flour
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3/4 cup brown sugar
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1/2 cup unsalted butter, melted
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1 teaspoon pumpkin pie spice
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1/2 teaspoon salt
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3/4 cup pecans, finely chopped
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
2
Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
3
Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
4
Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
5
Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
6
Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.