November is spiced pumpkin month in my house! That means spiced pumpkin cakes in some form or another nearly every weekend. [I secretly prefer pumpkin cake to pumpkin pie! Shhhhh.] I have a few posts involving pumpkin:
To bring variety to this list, I have plans down the road to bake some pumpkin cookies, brownies, and of course pumpkin pie. But for now, let’s turn to this delicious pumpkin Bundt cake. It doesn’t have fancy, unexpected flavors, nor does it have next-to-impossible-to-make-unless-you-are-a-professional showstopper decorations. Instead, this is a simple, comfort-food kind of cake that you will enjoy baking and your entire family will enjoy eating.
This cake is indeed very moist! The touch of spicy streusel in the middle of the cake and the brown butter glaze give this cake some added bonuses when compared to plain old pumpkin bread. A fresh cup of coffee along with a slice of this cake is Mmmm good.
Below is the recipe. A step-by-step photo tutorial follows the recipe. See you there!
STEP-BY-STEP ILLUSTRATED TUTORIAL
Preheat the oven first, then prepare the streusel topping. Rub a tablespoon of cold butter into the brown sugar and spices. Use your fingers, 2 knives, or a pastry cutter. I prefer using my fingers–less to clean up, and it’s done in a flash.
You need to work the butter in until the mixture is nice and crumbly.
In a separate bowl, combine flour, salt, baking soda, and spices.
Then it’s time to pull out the electric mixer. Cream the butter and sugar until light and fluffy.
Mix in the eggs, one at a time, beating well after each addition. Add 1/4 cup of flour to the mix to help prevent the egg mixture from curdling. You don’t have to mix the flour in completely. Mix in the canned pumpkin, a little more flour (about another 1/4 cup) and then the sour cream.
Gradually add in the rest of the flour mixture with the mixer set on the lowest speed. Mix until the flour is just fully incorporated.
Spoon half of the batter into the pan. I distributed the batter using a small, off-set spatula.
Sprinkle the streusel over top of the batter, but try not to touch the sides. I wasn’t too successful with that, as you can see below, but it didn’t cause a tragedy. There was only a small amount of seepage, but thankfully no burnt sugar on the sides.
Spoon the rest of the batter over top of the streudel layer, but this time, spread so that the batter reaches the sides.
Smooth with a spatula.
The cake is ready to go in the oven.
The cake bakes for about an hour. When it emerges, it will have a cracked top.
Let the cake cool in the pan for about 15 minutes. Then turn the cake over onto a wire rack to cool completely. Below, the cake has done cooling and is getting ready to be dressed with the brown butter glaze.
To make the glaze, melt pieces of butter in a small skillet. The burner should be on medium.
Stirring occasionally, let the melted butter brown (but not burn!), which should take about 8 minutes.
Pour the browned butter into one cup of powdered sugar and mix.
It will be way too thick at this point, so mix in a couple tablespoons of milk to thin out the glaze. It should still be on the thick side, but pourable. The glaze should form wide ribbons that take a few seconds to disappear when you lift your spoon out of the bowl.
Spoon the glaze over the top of the cake and let the glaze drip down the sides.
Put the glazed cake in the refrigerator for half an hour or so until the glaze sets. You can also refrigerate overnight before serving, which improves the flavor and texture of the cake. Here’s an up-close shot of a slice. You can see hints of the streusel layer in the middle.
Someone in the family promptly ate that piece, so we had to slice another piece for this shot.