Pumpkin Streusel Bundt Cake with Pumpkin Glaze: #BundtaMonth

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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!:)

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