This is a really delicious pumpkin bundt cake with a sweet and salty streusel that is very great for dessert or even breakfast, you don’t wanna miss it!
Preparation Time: 20 mins
Cook: 55 mins
Additional: 15 mins
Servings: 16
Ingredients.
- nonstick cooking spray
- 1 (15 ounce) can pumpkin puree
- 2 cups white sugar
- 1 cup canola oil
- 4 large eggs, at room temperature
- 2 teaspoons pumpkin pie spice extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- ½ cup unsalted butter, melted
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 3/4 cup pecans, finely chopped
Preparation.
Step 1.
Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
Step 2.
Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
Step 3.
Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into the prepared pan.
Step 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.
Step 5.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Cool on a wire rack for 15 minutes.
Step 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.
