We’re not saying you should ditch the classic pumpkin pie this Thanksgiving. After all, in some homes that would be tantamount to a declaration of war. And frankly the holidays are stressful enough.
But we are suggesting that perhaps the pie is feeling lonely. That perhaps a second — and in our opinion even more delicious — pumpkin dessert would be a wonderful addition to the Thanksgiving bounty. So we created this pumpkin Bundt cake that is studded through the center with an apple-date-pumpkin seed streusel.
And to tie it all together? A sticky toffee-coffee glaze. And because that sticky, drippy sauce is so delicious, our recipe makes extra so your guests can dunk bites of the cake into a little on the side.
Pumpkin Bundt Cake with Struesel and Glaze
For the cake
1 1/2 cups granulated sugar
1/2 cup vegetable oil
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 F. 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 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.
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. Serves 16.
Per serving: 460 calories; 20 g fat (8 g saturated fat; 39 percent calories from fat); 68 g carbohydrates; 51 g sugar; 55 mg cholesterol; 350 mg sodium; 6 g protein; 4 g fiber.
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