Pumpkin Streusel Bundt Cake with Pumpkin Glaze: #BundtaMonth

by cakeduchess on October 3, 2012 · 37 comments

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Choosing what to bake with for #BundtaMonth October was not that difficult of a decision. The bakers unanimously agreed on PUMPKIN. And if they didn’t, I’m sure I would’ve found a way to sneak some pumpkin in my October bundt cake.

But I have to be honest, some of my family members are slightly over pumpkin as a baking theme. “Mom, another pumpkin bread??” is what I keep getting asked when I bake my favorite fall pumpkin bread. I thought if I snuck a streusel layer in it and drizzled a beautiful pumpkin glaze on top, my customers would be appeased.
Some were. Some were not. My son was not crazy about the brown stuff in the middle at first glance. He just couldn’t figure out what exactly the filling was. It was soon love at first bite. My daughter loved it. I loved it. My dad’s eyes lit up when I packed half the cake for him to bring home on the day I baked it.
Did you happen to catch my two bundts I baked last month? Did you think I went a little bundt crazy? I baked a Chocolate Zucchini Swirl Bundt and an Apple Zucchini Bundt Cake.  Too many bundts? Never!

Here’s why:

Last month a new baking event was launched by Baker Street and Cake Duchess: #BundtaMonth. The basic idea stems from our love of baking bundt cakes. Anuradha and I are crazy about them and we decided to collaborate and host an event where we’ll bake a Bundt cake with a different theme every month.
We decided to collaborate and host an event where we’ll bake a Bundt cake with a different theme every month: Bundt a Month!

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What is #BundtaMonth all about?

Here’s the challenge:
Anuradha and I will pick an ingredient and announce it the first week of every month. All you Bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a Bundt – mini Bundt or large Bundt – and link it up to our blogs throughout the month. It’s that simple!

We decided to bake with pumpkin in our October Bundts.

If you’re out of ideas and are looking for inspiration you should check out our Pinterest board that has 100+ bundt cake recipes

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Here is what we have all baked this month. Prepare to drool!

Anuradha from Baker StreetPumpkin and Chocolate Marble Bundt Cake

Carrie from Poet In The PantryWhite Chocolate Cranberry Pumpkin Bundt Cake

Deb from knitstamaticPumpkin Orange Cardamom Bundt

Dorothy from Shockingly DeliciousSpiced Pumpkin Pecan Bundt Cake with Maple Glaze

Kate from Food BabblesPumpkin Cream Cheese Bundt Cake

Katerina from Diet HoodPumpkin Spice Latte Bundt Cake with Espresso Whipped Cream

Karen from In the Kitchen with KP  - Pumpkin and Nutella Bundt Cake

Lora from Cake DuchessPumpkin Streusel Bundt Cake with Pumpkin Glaze
Laura from The Spiced LifeGlazed Orange Pumpkin Bundt Cake
 

Renee from Magnolia DaysPumpkin Pecan Bundt Cake
Here’s how you can join the #BundtaMonth party:

- Bake your Bundt for October following the theme – Pumpkin.
- Post it before October 31, 2012.
- Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Chocolate Pumpkin Bundt)
- Add your entry to the Linky tool below
- Link back to both Anuradha’s and my announcement posts.
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A favorite bundt of mine is my coconut version.  For this bundt, I used my recipe that I always use to make my vegan pumpkin bread. This cake is toally vegan and totally amazing. There really is no way you’ll notice that there aren’t any eggs in this cake. I saw this pumpkin glaze on a beautiful bundt at I am baker by Dine and Dish. 

This bundt cake is super moist and wonderful. It’s a great way to cut back on cholesterol. I’m not claiming it’s healthy, but a little sliver to curb your sweet tooth will be just fine. We all deserve a little treat sometimes and this cake is irresistible and all about fall.

Pumpkin Streusel Bundt Cake with Pumpkin Glaze
 
Ingredients:

2 cups all-purpose flour
1 cup whole wheat flour (or you could use all white all-purpose flour)
1 1/2 cups light brown sugar, packed (I like to make my own with white sugar and 2 tablespoons of molasses mixed together)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons cinnamon (adjust to your taste)
4 teaspoons ginger  (adjust to your taste)
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup orange juice
1 cup almond milk (or regular milk)
1 teaspoon apple cider vinegar

Streusel Filling:

1/2 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
2 Tablespoons butter (I used Earth Balance margarine)

Pumpkin Glaze:

1 cup confectioner’s sugar
2 Tablespoons milk (I used almond milk)
1 Tablespoon melted butter (I used Earth Balance margarine)
2 Tablespoons canned pumpkin (I had some leftover from my can I opened for the dough)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour your Bundt pan. I personally prefer to use baking spray for Bundt pans.

for the streusel: In a small bowl, mix together the sugar and spices. Cut in the butter until crumbly; set aside.

for the glaze: In another small bowl, whisk together the glaze ingredients.  Add more milk as necessary to make a smooth glaze; set aside.

Pour the rice milk (or milk) into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.

In a large mixing bowl, whisk together flours, sugar, baking soda, baking powder, salt and spices.

In a very large bowl, stir together pumpkin puree, oil, orange juice, and milk until nicely combined.

Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate it all together.

Spoon the half the batter into your prepared bundt pan and smooth down a little with a spatula. Carefully sprinkle on the streusel and spoon the rest of the batter on top. Try to keep the streusel in the middle of the batter and stay away from touching the pan.
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Spoon out the rest of the batter on top of the streusel. Smooth out the batter with the spatula.
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Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another  20-30 minutes, or until a skewer inserted in the center comes out clean.  Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Drizzle on the pumpkin glaze and ENJOY!

Buon appetito! Happy Bundt Baking and we can’t wait to see your Beautiful Bundts!:)

{ 36 comments… read them below or add one }

Jenny @ BAKE October 3, 2012 at 10:34 am

this looks so beautiful! I love the filling in the middle, it even looks like fall colours!

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Amy October 3, 2012 at 11:03 am

This cake is lovely Lora :)! I love the cinnamon filling along with the pumpkin, so perfect for fall! This deserves to be the centerpiece at a dinner party and later devoured for dessert.

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Lisa October 3, 2012 at 11:10 am

This is the most ‘pumpkinny’ bundt or cake in general I’ve ever seen! That pumpkin glaze looks and sounds amazing! I know..boring comment..I din’t have my contacts in and I’m tired lol xoxox

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Meeta K. Wolff October 3, 2012 at 11:30 am

I am off to make pumpkin bundt cakes now too. These look incredible. Love the idea of the cinnamon filling!

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Paula @ Vintage Kitchen October 3, 2012 at 11:32 am

I believe a streusel helps everytime. This is a great bundt to try, with the whole wheat flour and orange juice. Just wonderful! Thanks for hosting Lora!

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Kate | Food Babbles October 3, 2012 at 12:03 pm

Pumpkin perfection, Lora! I love that streusel filling and the pumpkin glaze sounds heavenly. I wish I had a slice of this with my morning coffee right now!

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Baker Street October 3, 2012 at 12:48 pm

The pumpkin glaze sounds terrific, Lora! And you know how much I love anything with streusel. I’m absolutely loving all the pumpkin recipes. :)

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Brian @ A Thought For Food October 3, 2012 at 12:57 pm

This bundt looks great and super festive for the fall!

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Southern Girls Kitchen October 3, 2012 at 1:02 pm

This looks wonderful.. Can’t wait to try..

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Kate@Diethood October 3, 2012 at 1:36 pm

Love it!!! Especially with that streusel… so good!

P.S. I got the same reaction from my family… pumpkin? again? YEP! :)

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Munatycooking October 3, 2012 at 2:02 pm

Shame on me again! I always get excited when I see pumpkin dessert (I never tasted pumpkin before.)but then I get scared and don’t buy it. I’m not sure how it suppose to taste or if I picked a good one :( … Your cake looks yummy and moist!

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recipeland October 3, 2012 at 2:23 pm

Sounds like a winner. Love the idea of using whole wheat flour and vegetable oil, which makes the cake way healthier but still tasty. The streusel and the glaze sound yummy. I can have at least two slices right now :)

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JDee October 3, 2012 at 2:35 pm

This bundt sounds amazing. I absolutely love pumpkin and the addition of the streusel takes this over the top!

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knitstamatic October 3, 2012 at 2:37 pm

I don’t think I could ever get tired of pumpkin…but it’s a lot of fun trying! Love the streusel idea. Thanks for hosting and happy baking!

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Lemons and Anchovies October 3, 2012 at 2:38 pm

I have still yet to bake with pumpkin this season but I’m hoping that will all change this weekend. Love this series–I don’t get to enjoy enough bundts at home so this inspires me a lot! :)

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Laura (Tutti Dolci) October 3, 2012 at 3:09 pm

Gorgeous bundt, I love the streusel and the glaze!

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Matthew 'mmWine' Horbund October 3, 2012 at 3:13 pm

Looks fantastic! I can only imagine how good it would be after a nice meal to cozy in to the evening with!

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Laura October 3, 2012 at 5:42 pm

Love the streusel–I am a fan of streusel of any kind! :) Beautiful cake!

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Shulie Foodwanderings October 3, 2012 at 5:42 pm

Perfection! You demystified bundt Lora! :) Would love a slice now, if you don’t mind, please? :) Having a cup of tea early today. I haven’t even begun to cook with pumpkin this season though I was tempted to pick up one yesterday.

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Sian October 3, 2012 at 6:40 pm

Ah, at last I’ve found a bundt cake recipe that makes my mouth water… and it ticks all the boxes; seasonal, moist and flavourful :) Thank you!

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Renee Dobbs October 3, 2012 at 11:12 pm

Streusel in the middle – brilliant! I love streusel on cakes and in them is just a bonus.

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Paula October 4, 2012 at 1:21 am

I would never get tired of eating pumpkin breads or muffins or bundts…especially this bundt. Love the streusel surprise inside and that glaze is making my eyes glaze over!

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Swathi Iyer October 4, 2012 at 4:02 am

Lora, you bake awesome cakes love this bundt with its star ingredient of this month.

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Jamie October 4, 2012 at 10:27 am

As I said on FB, I am just seeing the first pumpkins on the market and I love the idea of baking it into a Bundt. All of your bundts look so scrumptious! And I love the gooey streusel center!

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Monet October 4, 2012 at 7:24 pm

This looks delicious! It was so good to talk with you earlier today! Thank you for sharing such a lovely recipe and post. I’m hungry for a bit of sweetness now. I hope you have a wonderful weekend!

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Roxana | Roxana's Home Baking October 4, 2012 at 7:53 pm

October is definitely the Pumpkin month! I’m loving all the pumpkin goodies I see and your bundt cake is wonderful Lora. Love the steussel surprise and the icing, so pretty <3

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Kathy October 6, 2012 at 11:56 am

Here in the north east…it’s pumpkin season! Every farm stand is loaded! This cake is a wonderful way to use some of those pumpkins!! It looks wonderfully delicious!

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Elisabeth October 6, 2012 at 9:03 pm

Lora, your Pumpkin Streusel Bundt Cake was such a huge hit…it disappeared so fast, good thing. I linked up with you two ladies, with my Mini Bundts! They were sooo good, and saved you a couple cakes:)xo

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Lana@Never Enough Thyme October 8, 2012 at 12:57 am

What a perfect Fall bundt cake!

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Alice Choi October 10, 2012 at 2:20 pm

What a beautiful bundt! Love the streusel in the middle, yum!!

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Angela Paris October 16, 2012 at 2:34 pm

hi there! sorry i missed the pumpkin part of the post – i thought it was fall. you can delete my apple spice cake if you like. have a great day!

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Stacy October 20, 2012 at 12:17 pm

What a beautiful Bundt! I can tell from the cut slice that it is soooo rich and delicious! Thanks for hosting BundtaMonth!

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Anonymous November 22, 2012 at 7:11 pm

I was so excited to have this on Thanksgiving morning and sadly it was bland…not pumpkin-y at all. And dry. I followed it to a T so I am not sure what went wrong :( It was beautiful jus didn’t taste well.

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corner kitchen cabinets November 29, 2012 at 5:02 pm

Looks fantastic! I Love the streusel!

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T September 29, 2013 at 3:11 pm

Hi,

I’m making this now but my batter is much thinner the yours. Also, I almost forgot to add the 11/2 cups of light brown sugar to the batter as it’s not listed in the directions. The sugar that is listed in the directions I used for the streusel filling….

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cakeduchess October 3, 2013 at 11:36 am

I’m not sure why you’re batter is much thinner than mine. I make this quite often in the fall and it’s always same consistency. there is sugar in the list for the batter and separate amount for the streusel filling.

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