Pumpkin Bundt Cake

I was looking through my mom’s recipe binder and found this single pumpkin cake recipe (she wasn’t a fan of pumpkin–there are at least 3 versions of any other baked good you could think of). So I gave it a go (with a few modifications), and I’d call it a great success! It certainly hit the fall warm and spicy spot. I like it just as it is, but you can also try icing it with Cream Cheese Frosting or Simple Chocolate Icing!

Total time (including baking): 1 hour 30 minutes. Makes one large bundt cake.

Materials: 2 mixing bowls; measuring vessels; beaters; large bundt cake pan. Missing materials or ingredients? Look here.

Instructions:

Pumpkin Cake
1. Butter a large bundt pan. Preheat the oven to 350˚F. Make the streusel (see below).
2. Beat together 6 tbsp butter (softened), ½ cup oil, 1½ cups white granulated sugar, ½ cup dark brown sugar.
3. Beat in 3 eggs.
4. Mix in 1 can (15 oz) pumpkin purée along with dash vanilla, dash salt, and spices (2 tsp cinnamon, ¼ tsp all spice, pinch cloves, ¼ tsp nutmeg, ½ tsp ginger, ¼ tsp ground black pepper, orange zest). Then mix in ½ cup yogurt.
5. In a separate bowl, stir together 3 cups all purpose flour, 2 tsp baking powder, and 1 tsp baking soda.
6. Add flour mixture to the wet mixture.
7. Pour half the batter into the pan, add a layer of streusel, then cover with the remaining batter.
8. Bake at 350˚F for ~55 minutes.

Streusel
Mix together with fingers: 2 tsp softened butter, 1⁄3 cup brown sugar, ½ tsp cinnamon, ¼ tsp all spice, and walnuts as desired.