A bundt cake with a brown sugar streusel filling and the rich flavors of fall but with a subtle pumpkin flavor because of the addition of sour cream.
I Was Born to Cook, is my Secret Recipe Club blog this month. Melissa, in addition to being a great cook, also loves to bake. In fact she admits to having an addiction for bundt cakes which she bakes in the wonderful bundt pan she “borrowed’ from her mom and dad.
My favorite cake is a bundt cake, so how could I resist making the luscious pumpkin bundt cake Melissa posted last fall. She called this a bundt cake, but with it’s streusel filling, it seemed more like a coffee cake to me and a perfect excuse to eat cake for breakfast.
The bundt recipe she used is from Very Best Baking and it’s very similar to my Pumpkin Chocolate Chip Bread recipe that we love. So I decided to combine the two so the recipe would work well at my altitude. I also added a cinnamon drizzle made with melted cinnamon chips.
Baking this cake reminded me of my mom. When she was baking with brown sugar she would put a little clump of brown sugar in my mouth. I still can’t resist looking in the bag to see if there’s a little clump of sugar I can pop in my mouth. My daughter says she has memories of me doing the same thing except I used a spoon. Guess my brown sugar isn’t as clumpy as mom’s.
Baking together is a great way to create memories. I hope you’ll bake this cake for/with someone you love.
Ingredients
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice*
- 1 tablespoon butter, melted
- 3 cups all-purpose flour
- 1 teaspoon pumpkin pie spice*
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup (2 sticks) butter, softened
- 3 large eggs
- 1 cup pure pumpkin puree
- 1 cup sour cream (I used light)
- 2 teaspoons pure vanilla extract
- Cinnamon drizzle:
- 2/3 cup chips
- 1 1/2 teaspoons shortening (do not use butter, margarine, spread or oil)
- 1/2 cups confectioners' sugar
- 1 tablespoons milk
Directions
- Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. (I used cooking spray with flour.)
- Combine streusel ingredients in a small bowl. Mix until mixture is crumbly. Set aside.
- Combine flour, pumpkin pie spice, cinnamon, baking soda and salt in a bowl. Beat sugar and butter in mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each one. Add pumpkin, sour cream and vanilla, and mix well. Gradually beat in flour mixture.
- Spoon half of batter into pan. Sprinkle streusel over batter, keeping it in the middle of the pan (don't allow it to touch sides). Top with remaining batter. Make sure batter layer touches edges of pan (batter will be thick!).
- Bake for 50-60 minutes or until toothpick comes out of middle of cake clean. Cool for 30 minutes in pan on wire rack. Invert onto rack to cool completely.
- Melt cinnamon chips and shortening in microwave on high for 1 minute; stir until chips are melted and mixture is smooth. Mix together confectioners' sugar and milk until smooth. Drizzle over cooled cake.
Notes
*Pumpkin Pie Spice substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
Visit the Secret Recipe Club for information on how to join in the fun. Stop by I Was Born to Cook for more delicious recipes. And be sure and check out all the great recipes the Secret Recipe Club members created this month.
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
Oh, fantastic! I’m bookmarking this recipe.
Cheers,
Rosa
This cake looks fabulous! I would definitely call this a coffee cake so I could eat it for breakfast
I wish I had a slice right now to finish with my coffee! Your bundt is gorgeous- I couldn’t help it!
I am always on the lookout for a cake I can eat at breakfast! Perfect for the numerous house guests I am expecting in the next two months…
I’m so glad you liked this! Your version looks delicious. I now have my own new bundt pan and I have to say, I like my mom’s better!
Thanks Melissa! So glad you shared the recipe. Wish I had a bundt pan of my mom’s too.
gorgeous cake, Barbara! I love the speckled drizzles! So pretty!
I made a pumpkin bundt earlier this season and it’s one of my top 2 or 3 cakes, ever! I love pumpkin in cake!
The cake looks beautiful and the flavors sound wonderful. But how do you stay so thin, eating it for breakfast? If I did that, I would be ruined for the day.
I”m a sucker for any kind of cake with a streusel and this one looks amazing. I recently acquired a bundt pan but have yet to use it, so this would be perfect for its inaugural use!
Gorgeous cake! If I ate this cake for breakfast, I’d have nothing left by lunch time
Yum…looks and sounds delicious. I have now committed two food blogger errors in one sentence but I could not help myself. Sometimes I just have to cause it works and this made me say yum and it just looks delicious.
Another gorgeous cake, Barbara! I think you are the queen of the gorgeous glaze drizzle.
What an absolutely beautiful cake Barbara. I was just thinking today that I need to do some baking with pumpkin soon-and I haven’t made a Bundt cake in I don’t know how long. My very close friend sent me a “Heritage” Bundt pan that I haven’t taken for a test drive yet……..hmmmmmmm. I might have to say phooey to the leaves a detour myself into the kitchen for some baking time.
Thank you!
I don’t think I’ve ever eaten brown sugar on its own but you can bet I’ll be looking out for clumps from now on too. I love the way you make the drizzle over your bundt cakes Barbara. They almost look too good to eat!
This will be a delicious treat with a cup of coffee. I’m bookmarking this recipe and replacing the Pumpkin with Butternut Squash. Thank you.
~Judy
This sounds like a wonderful recipe! Im going to save it, and try it soon.
That cake looks moist, tender and so inviting. I’m definitely going to try this one.
Your cake looks perfect and the drizzle is just lovely.
If you haven’t already, I’d love for you to check out my SRC entry: Thai Peanut Noodles with Chicken.
Lisa~~
that is such a pretty bundt cake, i love it!
This is is gorgeous!
Looks delicious! My mom always gave us bites of brown sugar when we baked too. I used to do it with my kids, until I realized I was baking SO much and my daughter was trying to eat everything I baked with. All the panic over sugar didn’t help either. So we don’t anymore… but I still do when no one is looking.
My husband was so just saying that he thought I should make a bundt cake – this might be the one! (Although I don’t think I could make that topping look as pretty as yours does.)
This coffee cake looks outstanding!
what a lovely bundt cake.. just the cake to make at home for friends!! thats why i love baking.. i am hardly a foodie.. i bake because for the occassion it creates.. having friends and family around a table.. simple pleasures!!
That is a delicious looking cake. The cake itself looks so moist and then that yummy filling and glaze! Perfection
Hello Barbara, comme elle est belle cette couronne au café, et la décoration, superbe !!Je te souhaite une bonne soirée.
Valérie.
That looks wonderful!! I love a good coffee cake!
This sounds like the perfect snack. Yum!
Yes, definitely bookmarking this. Your cakes are always the best and every time I visit your blog I want to bake what you have on here! This looks perfect and one of the best pumpkin recipes I’ve seen this season!
Anything with pumpkin AND sour cream HAS to be good!!! It looks perfectly beautiful!
This coffecake looks so delicious! Love all the flavors you put in there, as well as that gorgeous icing drizzle! Great job!
This sounds delicious, Barbara! I love how you swirled the glaze on the top. I wish I had a slice with my coffee right now!
Oh boy! Beautiful cake. Filling, glaze and drizzle?! Wow. It looks fantastic and I love the idea of pumpkin coffee cake.
What a scrumptious cake to bake. I’m drooling. I love the way to decorate the cake with Cinnamon drizzle and glazing….so beautiful!
I love bundt cakes! And what a sweet, sweet memory of your mom.
Lovely, like the decor, artistic!
I can’t even begin to describe to you how amazing this looks! Such a moist crumb and the streusel filling – OMG. it’s absolutely gorgeous with the stripes of cinnamon and vanilla glaze all over the whole bundt. Another winner, Barbara. I’m SO making this!
what a pretty bundt cake. The cinnamon drizzle and glaze make it look like an art work. I still wished I could find some pumpkin so I could try your recipe Barbara.
Love this recipe! Will be linking back to this in my upcoming post