I don't know about you, but I have been so excited to dive into fall baking and all things pumpkin!! I'm trying to live my mantra of "everything in moderation" and "all about balance" etc. etc. by giving it away to friends and neighbors and not keeping it around the house. Baking is always more fun when it is shared. And that's what I did with this little pumpkin bundt!
We have been really blessed that our new neighborhood is filled with some of the friendliest people. The other night we invited some of our neighbor friends over and grilled out, and I made this bundt cake to share. Bundt cakes always make me happy because even though they are a little more old fashioned, I really love the history behind older desserts and bundt cakes are just so cute and easy! According to wikipedia, bundt cakes initially became popular in the 60s, and even surpassed the Jell-O mold in sales! IMO bundt cake > Jell-O.
What is so good about this cake is that it practically screams fall. Pumpkin, cinnamon, cardamom, the dark orange color, cream cheese glaze, and streusel all suggest fall to me. What seriously makes this stand out though is the streusel filling. Streusel is the BEST. It's not a very dense cake either which is nice since it's so big, and the sweetness from the streusel is balanced out by a tangy cream cheese glaze. It tastes really good the next morning with coffee too, just saying!
Pumpkin Bundt Cake with Cardamom Streusel Filling and Cream Cheese Glaze
for the streusel
- 1/2 cup brown sugar
- 1/2 tsp. cardamom
- 1 tsp. cinnamon
- 1 tbl. butter
for the cake
- 3 cups flour
- 2 tsp. cardamom
- 1 tsp. cinnamon
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups sugar
- 1 cup butter, softened
- 4 large eggs, room temperature
- 1 cup canned pumpkin
- 8 oz. sour cream
- 1 tsp. vanilla extract
for the glaze
- 4 oz cream cheese, softened
- 1/2 cup confectioner's sugar
- 3 tbl. milk, using more as needed
Preheat the oven to 350°F and grease a 12-cup bundt pan.
In a small bowl, combine the brown sugar, cinnamon, and cardamom. Cut in butter with two knives, a pastry cutter, or with your fingers and work into the mixture until crumbly.
Whisk together the flour, cardamom, cinnamon, baking soda and salt until combined in a medium bowl.
In the bowl of a stand mixer fitted with paddle attachment or a handheld mixer, beat together sugar and butter until light and fluffy, about 5 minutes. Add in eggs one at a time, stirring well after each addition until combined. Stir in pumpkin, sour cream, and vanilla extract, and continue to mix.
Gradually add in the dry ingredients to the stand mixer and mix until batter is fully combined.
Spoon half of the batter into the prepared bundt pan, and sprinkle in the streusel in an even layer, being careful not to touch the sides. Spoon remaining batter on top of streusel.
Bake in preheated oven for 50-60 minutes or until a wooden skewer or pick inserted in the cake comes out clean. Let cool in pan for 15-20 minutes before carefully inverting onto a wire rack to cool completely.
For the glaze, beat cream cheese in a stand mixer with paddle attachment for 5 minutes or until smooth. Add in the confectioner's sugar and combine. Add in the milk 1 tbl. at a time until the glaze is desired consistency. Drizzle atop cake!