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

  • Makes 16 servings

  • 1 hour 30 minutes

    Pumpkin pie isn’t the only way to celebrate the flavor of fall squash at the Thanksgiving table. This Bundt cake is studded with a pumpkin seed streusel and is coated with a sticky toffee-coffee glaze.


    For the cake:

    • 1-1/2 cups granulated sugar
    • 1/2 cup vegetable oil
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 15-ounce can pumpkin puree (not pie filling)
    • 1 cup whole fat plain Greek yogurt
    • 2 cups plus 1 tablespoon all-purpose flour, divided
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 3 teaspoons cinnamon, divided
    • 1 teaspoon ground dry ginger
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon ground cloves
    • 1/2 cup packed brown sugar
    • 2 large apples, peeled, cored and diced
    • 1 cup chopped dried dates
    • 2/3 cup toasted pumpkin seeds or toasted chopped pecans


    For the glaze:

    • 1/2 cup (1 stick) unsalted butter
    • 1-1/2 cups packed brown sugar
    • 1/2 cup heavy cream
    • 1/2 teaspoon kosher salt
    • 2 tablespoons instant coffee granules
    • 1 tablespoon bourbon (or vanilla extract)



    Heat the oven to 350 degrees. Coat a 10-inch fluted tube pan or Bundt pan with cooking spray, then dust with flour.

    In a medium bowl, whisk together the sugar, oil, eggs, vanilla, pumpkin and yogurt until smooth. 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.

    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.

    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 in the center comes out clean. Allow to cool in the pan for 30 minutes before turning out onto a cooling rack to finish cooling.

    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 still into the glaze. Allow to cool slightly, then drizzle about half over the cake. Serve the remaining glaze, warm, alongside the cake.


    Nutrition information per serving: 460 calories; 180 calories from fat (39 percent of total calories); 20 g fat (8 g saturated; 0 g trans fats); 55 mg cholesterol; 350 mg sodium; 68 g carbohydrate; 4 g fiber; 51 g sugar; 6 g protein.




    Total Fat 20 g

    Sat. Fat 8 g

    Cholest. 55 mg

    Sodium 350 mg

    Total Carb. 68 g

    Sugars 51 g

    Protein 6 g

    Fiber 4 g


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