Cinnamon Streusel Pumpkin Bundt Cake
Pumpkin Cake! A perfectly dense, moist cake with a crunchy sweet brown sugar streusel. YUM!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 cup canned pumpkin puree
- 4 eggs
- 1 cup plain Greek yogurt (I use 2% Fage)
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2/3 cup Wholesome! organic honey
- 1 cup butter, barely melted
- 3 cups all purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup Wholesome! organic light brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon cinnamon
Steps
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Preheat the oven to 350 degrees.
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Whisk the pumpkin, eggs, yogurt, sugar, honey, and vanilla together until smooth. Slowly whisk in the butter.
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Add the flour, cinnamon, baking soda, and salt, and stir gently until just combined.
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In a small bowl, mix the streusel ingredients.
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Pour half of the cake batter into a bundt pan. Pour the streusel mixture over the top, staying away from the edges. Top with remaining batter.
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Bake for 50 minutes – exterior will be very dark brown – that’s okay, don’t panic. 🙂 It tastes amazing.
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Invert onto a plate, top with a glaze if you want (see notes), and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| canned pumpkin puree | 1 cup | - | - |
| eggs | 4 | - | - |
| plain Greek yogurt | 1 cup | Rp 15.000/200g | Rp 17.775 |
| sugar | 1 cup | - | - |
| vanilla extract | 2 teaspoons | - | - |
| Wholesome! organic honey | 0.6666666666666666 cup | - | - |
| butter | 1 cup | - | - |
| all purpose flour | 3 cups | - | - |
| cinnamon | 1 tablespoon | - | - |
| baking soda | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| salt | 1 teaspoon | - | - |
| Wholesome! organic light brown sugar | 0.5 cup | - | - |
| butter | 1 tablespoon | - | - |
| cinnamon | 1 teaspoon | - | - |
*Estimated market prices, may vary by region
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