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–+ servings

Pumpkin Bundt Cake with Streusel

Nicole Spiridakis
This tender Pumpkin Cake Bundt Recipe takes a fluffy pumpkin cake and swirls it with a cozy chocolate-spiked cinnamon streusel. Whole grain flour forms its sturdy crumb that holds up well to any type of occasion.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 384 kcal

Ingredients
  

For the cinnamon streusel

  • 3 tablespoons brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon

For the cake

  • 3 cups whole wheat pastry flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup unsweetened applesauce
  • ½ cup olive oil
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 15-ounce can pumpkin purée , or 2 cups pureed pumpkin
  • 2 teaspoons pure vanilla extract

Instructions
 

  • Make the streusel:
  • Mix the sugar and cinnamon together in a small bowl; set aside.
  • Make the cake:
  • Heat the oven to 350℉. Grease a bundt pan (or regular springform pan) with butter and then flour, tapping out the excess.
  • Whisk together the flour, spices, baking soda, and salt in a medium bowl.
  • In a large bowl, whisk together the applesauce, oil, brown sugar, and raw sugar or maple syrup. Add the eggs one at a time, whisking until each is incorporated. Whisk in the pumpkin purée and vanilla extract until very smooth and well combined.
  • Stir and whisk in the flour mixture and mix just until flour is no longer visible.
  • Transfer half of the batter to the prepared pan, spreading into an even layer. Sprinkle the streusel over the batter evenly. Top with the remaining batter.
  • Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 10 minutes in the pan on a wire rack. Flip the cake out onto the rack and cool completely.

Nutrition

Calories: 384kcalCarbohydrates: 64gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 58mgSodium: 179mgPotassium: 204mgFiber: 5gSugar: 36gVitamin A: 102IUVitamin C: 0.2mgCalcium: 48mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!