Pumpkin Bundt Cake with Apple-Date Streusel and Sticky Toffee Coffee Glaze

A spectacular holiday alternative to pie that I found on the Seattle Times web site through Apple News. The glaze is out of this world you'll have extra, and it's great poured over ice cream. Nutrition info per serving: 460 calories; 180 calories from fat (39% of total calories); 20g fat (8g saturated; 0g trans fats); 55mg cholesterol; 350mg sodium; 68g carbohydrate; 4g fiber; 51g sugar; 6g protein.

Pumpkin Bundt Cake with Apple-Date Streusel and Sticky Toffee Coffee Glaze
Pumpkin Bundt Cake with Apple-Date Streusel and Sticky Toffee Coffee Glaze

PREP TIME

--

minutes

TOTAL TIME

90

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

90

minutes

SERVINGS

16

servings

Ingredients

  • FOR THE CAKE:

  • 1-1/2

    C granulated sugar

  • 1/2

    C vegetable oil

  • 2

    eggs

  • 2

    tsp vanilla extract

  • 1

    15-oz can pumpkin puree (not pie filling)

  • 1

    C whole-fat Greek yogurt

  • 2

    C plus 1 Tbsp all-purpose flour, divided

  • 2

    tsp baking powder

  • 1

    tsp baking soda

  • 1

    tsp kosher salt

  • 3

    tsp cinnamon, divided

  • 1

    tsp ground dry ginger

  • 1/2

    tsp nutmeg

  • 1/2

    tsp ground cloves

  • 1/2

    C packed brown sugar

  • 2

    large apples, peeled, cored and diced

  • 1

    C chopped dried dates

  • 2/3

    C toasted pumpkin seeds or toasted chopped pecans

  • FOR THE GLAZE:

  • 1/2

    C (1 stick) unsalted butter

  • 1-1/2

    C packed brown sugar

  • 1/2

    C heavy cream

  • 1/2

    tsp kosher salt

  • 2

    Tbsp instant coffee granules

  • 1

    Tbsp bourbon (or vanilla extract)

Directions

1. Heat the oven to 350ยบ F. Coat a 10-inch fluted tube pan or Bundt pan with cooking spray, then dust with flour. 2. In a medium bowl, whisk together the sugar, oil, eggs, vanilla, pumpkin, and yogurt until smooth. 3. In another bowl, whisk together 2 cups of the flour, the baking powder, baking soda, salt, 1 teaspoon of the cinnamon, the ginger, nutmeg, and cloves. Stir the flour mixture into the pumpkin mixture just until well combined. 4. In the bowl that previously held the flour, stir together the remaining 1 tablespoon of flour, 2 teaspoons of cinnamon, the brown sugar, apples, dates, and pumpkin seeds. 5. Pour half of the pumpkin batter into the prepared pan. Spoon the streusel mixture around the pan in the center of the batter, not allowing the streusel to touch the edges of the pan. Top with remaining batter. The streusel mixture should be entirely covered by batter. Bake for 50 to 60 minutes, or until a wooden skewer inserted at the center comes out clean. Allow to cool in the pan for 30 minutes before turning out onto a cooling rack to finish cooling. 6. To make the glaze, in a medium saucepan over medium heat, combine the butter, brown sugar and cream. Bring to a simmer and, stirring constantly, cook for 3 minutes. Remove from the heat and stir in the salt. In a small glass, dissolve the instant coffee in the bourbon, then stir into the glaze. Allow to cool slightly, then drizzle about half over the cake. Serve the remaining glaze, warm, alongside the cake.

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