Yes, I know. What the heck is a bundt? Well, for me anyways, it is a deliciously moist cake baked in a bundt pan-go figure. I am fairly certain that this type of pan is really common in the midwest, and has been spotted more frequently around the states each year. Growing up, my Mom had a retro avocado green bundt pan, lined with black teflon, because nothing is worse than a bundt cake that sticks to the nooks and crannies of the pan. Now, I rely on good ol’ coconut oil and flour for non-sticking properties.
Wednesday evening rolled around this past week, I was already exhausted from the week, the stress of school, writing my thesis, and the impending doom of my half marathon in about a month. I haven’t had a good workout in a few days, most likely due to being tired and run-down. So what is any sane, stressed and overwhelmed person to do??
Make a pumpkin streusel bundt, just in time for October! Made perfectly good sense to me. A good dose of baking therapy, and some awesomely spicy Indian food for dinner, and I was good as new the next day.
It feels good to bake-it is a major de-stressor for me. I feel accomplished when I produce something that smells wonderful, and makes you (and your kitchen) feel all warm and happy (ps: landlords, please turn on our heat soon!). I started out with the vision of “healthy-ish pumpkin muffins”, complete with some oats sprinkled in. But, as I was getting all the ingredients together, I threw caution into the wind and went full-on cake. You only live once right? It is time to celebrate the new month, new goals and a fresh start! Besides, with the colder weather rollin’ in, you need those extra kCals 🙂
Originally a coffee cake, baked in a round 9″ and 3″ high cake pan, I chose to bake it in my bundt pan to show it some love. You could also make muffins, and simply bake for less time (probably ~25 minutes or so). This spicy, moist and flavorful pumpkin cake is not full of crunchy granola, oatmeal, chia seeds or hemp seeds. It is not low in fat, sparse in sugar, or lacking in the glutens. It is a proper bundt cake, covered in a nutty, spicy streusel. After all, vegan baking should not be about restriction, but highlighting what CAN be done with animal-free ingredients. The result? Nothing short of delicious, and a cake that would stand-up to a traditional bundt any day. Happy October! Be sure to enjoy slices of this cake with a hot cup of tea (lovin’ the rooibos with coconut milk lately!) or coffee! I won’t tell if you have it alongside your usual breakfast, either….I am enjoying the last piece of this cake with a nice hot cup of coffee, and giant green smoothie as I type this. Lift is all about balance, right? 😀 😀
Note: the original recipe only called for 1 cup pumpkin, but I went full force on the pumpkin using 1 cup 1/4 cup. This produced a super moist and dense cake. I also used a 50:50 ratio of whole wheat pastry (Bob’s Red Mill) and organic unbleached all-purpose flour. In regards to the sugar, I made my own brown sugar by using organic cane sugar + molasses, because I love the taste and color molasses with pumpkin baked goods. However, feel free to use brown sugar, light OR dark, as the original calls for. And finally, I modified the streusel recipe to produce only half the original, and thought this was just enough streusel in proportion to the cake, but please, double it if you love the streusel!
Pumpkin Bundt with Streusel Topping // makes 1 standard 6-cup bundt cake, or 1 9″ coffee cake, and probably 1 dozen standard-sized muffins // plant-based; vegan; soy-free; nut-free option //
- 2 cups flour – I used 1 cup whole wheat pastry, 1 cup unbleached all-purpose
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp dried ginger
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1 cup unsweetened plant-based milk (I used So Delicious Unsweetened Coconut)
- 1 1/4 cup pure pumpkin puree (I used Trader Joe’s Organic Pumpkin)
- 1/2 cup virgin coconut oil, melted
- 1 tsp vanilla extract
- 3/4 cup organic white sugar + 2 tsp molasses (or, simply use 3/4 cup brown sugar)
- 1 cup pecans and/or walnuts, roughly chopped or broken into pieces (simply omit the nuts, or add dark chocolate chunks OR pumpkin seeds instead for a nut-free option)
- 3 TB organic white cane sugar + 1 tsp molasses (or, 4 TB brown sugar)
- 6 TB whole wheat pastry flour or unbleached all-purpose flour, or a combination thereof
- 3 TB Earth Balance or solid virgin coconut oil, or combination thereof, in medium chunks
- pinch sea salt
- 1/2 heaped tsp cinnamon
- 1/4 tsp nutmeg
- heaped 1/4 cup chopped pecans and/or walnuts (simply omit for nut-free, or substitute with pumpkin seeds)
1. Preheat oven to 350F. Grease and flour either standard (6 cup, 8.44″ diameter) bundt pan, OR a 9″ cake tin with 3″ sides, or, use muffin tins, where you could use muffin liners for easy clean up.
2. Make the streusel: in a medium bowl, combine the ingredients. Using fingers, work the mixture into a crumbly paste. It will be a touch sticky, so don’t be alarmed. Place in fridge to firm up.
3. In a large bowl, sift together the flour, baking powder, baking soda, and all the spices. In a medium sized bowl, thoroughly mix the milk, pumpkin puree, melted coconut oil, vanilla, and sugars/molasses.
4. Combine the wet mixture to the dry, and mix until just combined-be careful to not overwork the batter, but be sure there aren’t any patches of dry ingredients lurking in the batter. Pour into prepared pan, and top with the cooled streusel, crumbling it into bits between your fingers.
5. Bake for 55-65 minutes, or until a tester or paring knife comes out clean when stuck into the center of the cake. The streusel will partially sink into the cake. Cool on a cooling rack until pan and cake are cool to the touch. Run a paring knife around the edges of the pan, releasing the cake. Place a plate on top of the cake, and invert the cake from the pan and onto the plate (it will be streusel side down). Then, in the exact same motion, transfer the cake back to the cooling rack to cool completely with the streusel side up. Can be served warm at this time, OR is even better the next day. Store in a container, or in a cake holder, at room temperature. Cake will last for 3-4 days at room temp.
Flipped out of the pan, this cake is spongy, moist and smells like Autumn perfume with all of those spices!
Flip the bundt over, and cool with the streusel side up so it does not stick to the cooling rack. Be confident in the flipping process-don’t show the bundt any fear! Bundt cakes, like lions, tigers and bears, can smell fear….
Once cooled, you may transfer into any container that will hold the bundt. I use a vintage cake/pie carrier, because I am that ridiculous/I love how it looks/good excuse to have it on my counter for a few days.
Cut in slices, make some tea or coffee, and enjoy!
I love fall!