Some of you are still baking with pumpkin, right? Heck, I bake with pumpkin all year long. So when my mother-in-law made this treat during Thanksgiving, I had to share. The crunchy, nutty, sugary strudel top makes this cake a winner in my book- BUT the runner up is the brown sugary layer in the center of the cake. Each bite is delicate and perfect. So, who NEEDS a big slice of Pumpkin Strudel Bundt Cake?
This recipe is from a friend of my mother-in-law’s at her craft group. My mom has had a blast making this recipe a few extra times this holiday season. I can’t take any credit… Well, except for being the taste-tester. It rocks by the way!
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
Preheat oven to 350 degrees F. Spray cooking spray on the inside of the bundt pan and set aside.
In large bowl, beat pumpkin, sugar and oil. Add eggs one at a time, mixing well.
In small bowl, mix together 3 cups flour, baking powder, baking soda, pumpkin pie spice and salt.
Gradually add the flour mixture to the wet mixture, and mix well.
Pour half the batter in the prepared bundt pan, add 1/2 cup reserved brown sugar, walnuts, cinnamon mixture, then top with remaining batter.
In small bowl, add 1/4 cup flour, and remaining reserved brown sugar, walnuts, cinnamon mixture, cut in the butter with a fork or pastry cutter. Sprinkle on top of batter and press down very lightly.
Bake for about one hour, depending on oven. Check with toothpick in the center of cake to ensure it is cooked through.
Optional: Drizzle with a powdered sugar and water mixture for a glaze.