Cinnamon Pumpkin Streusel Bundt Cake Recipes

PUMPKIN STREUSEL BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 12 cup bundt pan.
• Streusel: Combine brown sugar, spices in a small bowl.
• Cut in butter until crumbly.
• Set aside.
• Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
• In a large bowl beat butter and sugar until fluffy.
• Add and beat in eggs one at a time.
• Add pumpkin, sour cream and vanilla.
• Beat well.
• Beat in flour mixture.
• Spoon half of the batter into the pan.
• Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
• Top with remaining batter, making sure batter does touch the sides of the pan.
• Bake for 55-60 minutes.
• Cool in the pan for 30 minutes.
• Turn out onto wire racks in order to cool completely.
• Turn out on serving plate.
• Drizzle with glaze.

CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE

Steps:

• 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.
• Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
• 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.
• 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.
• Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

CINNAMON STREUSEL COFFEE BUNDT CAKE

Steps:

• Preheat oven to 350°F Generously butter and flour a 10 inches tube pan or bundt pan. Position oven rack in the middle.
• FOR STREUSEL FILLING: in small bowl, combine butter, flour, nuts, brown sugar and cinnamon. With a pastry blender or fork, mix until crumbly and set streusel aside.
• FOR BATTER: in dry bowl, stir together the SIFTED flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, with mixers, beat together butter and sugar on medium low speed for 4-5 minutes or until creamy. Beat eggs in one at a time and stir in vanilla. Add the dry ingredients SLOWLY in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.
• Pour HALF the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinke evenly with HALF of the strusel filling. Cover with the remaining batter and sprinkle with the remaining streusel.
• Bake until a toothpick inserted into the center comes out clean, 40-45 mins.Transfer to wire rack and let cool in pan for 10 minute Carefully loosen the edges with a butter knife and gently shake cake from side to side to loosen the bottom a bit then turn out of the pan and into a plate or cake plate and let cool completly. You can add decorative glaze on cake if you would like while the cake is still warm.

CINNAMON STREUSEL BUNDT CAKE

Steps:

• Grease and flour bundt pan.
• Mix all ingredients with electric mixer adding 1 egg at a time.
• Layer 1/3 each of cake batter and nut mixture.
• repeat layers and end with the batter layer on top.
• bake at 325 degrees for 55-60 minute.
• let pan cool for 10 minute and remove cake from pan.

CINNAMON STREUSEL BUNDT CAKE

Steps:

• Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
• For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
• Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
• Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
• Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.

PUMPKIN STREUSEL BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
• Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
• Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
• 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.
• 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.
• 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.