Description
A perfectly moist pumpkin bundt cake with a crunchy brown sugar walnut streusel topping.
Ingredients
- FOR THE TOPPING:
- ⅔ cups Brown Sugar
- ½ cups Flour
- 1 pinch Salt
- 2 teaspoons Cinnamon
- 1 cup Chopped Walnuts
- 4 teaspoons Melted Butter
- FOR THE COFFEE CAKE:
- 1 cup Pumpkin Puree
- ¾ cups Greek Yogurt
- 2 Eggs
- 1 teaspoon Vanilla
- ½ cups Sugar
- ¼ cups Brown Sugar
- 1 cup Whole Wheat Flour
- ½ cups Oat Flour
- 2 Tablespoons Flaxseed Meal
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- 2 teaspoons Cinnamon
- ½ teaspoons Ground Ginger
- ¼ teaspoons Ground Cloves
- ½ teaspoons Ground Nutmeg
Preparation
Preheat oven to 350°F. Lightly grease a bundt pan and set aside.
To make the topping. combine sugar, flour, salt, cinnamon, and walnuts. Add melted butter, stirring just until well combined. Set the topping aside.
For the coffee cake, in a medium size bowl, whisk pumpkin puree, yogurt, eggs, and vanilla until combined. Add sugar and brown sugar.
In a large bowl, combine flour, oat flour, flaxseed meal, baking soda, baking powder, salt, and spices. Add wet ingredients to dry and mix until just combined.
Pour into prepared bundt pan. Sprinkle the topping over the batter. Bake 30–35 minutes, or until toothpick inserted into the center comes out clean.
