Pumpkin Streusel Bundt Cake – Delishar

 It was a pity that I couldn’t take a cross section picture of the cake as it was made for the husband’s get together that I couldn’t attend. The pumpkin cake was kept moist by using sour cream and it has a streusel filling in the middle. Although it was made for a Thanksgiving party, I think it will make a great cake for a Christmas or Halloween party as well. The husband’s co-workers commented that they could not believe how moist the cake was and the husband gave me the thumbs up as well. The recipe is pretty straight forward and simple to make. The glaze took no time at all to put together, and gave it such a beautiful autumn like finish! Which happens to be my favourite season! It’s such a beautiful, and romantic season. What’s your favourite season? Do drop me a comment to let me know, and why?

 

pumpkin struesel cake

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pumkin strusel cake process

 

pumkin struesel process 2

Pumpkin Streusel Bundt Cake

Sharon of Delishar

  • 3 cups all purpose flour
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1-2/3 cups castor sugar
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 cup butter softened
  • 4 large eggs
  • 1 cup LIBBY’s 100% pure pumpkin
  • 8 oz 226g sour cream
  • 2 tsp vanilla extract
  • 1/2 cup packed brown sugar*
  • 1 tsp ground cinnamon*
  • 1/4 tsp ground all spice*
  • 2 tsp butter softened*
  • {Glaze}
  • 1-1/2 cups icing sugar sifted
  • 2-3 tbsp milk
  • Preheat oven to 176C.

  • Grease and flour bundt pan.

  • Prepare your streusel by adding all the ingredients marked * into a mixing bowl.

  • Use 2 fork to mash/mix everything together until it looks like wet sand.

  • Whisk flour, cinnamon, nutmeg, salt, and baking soda together

  • In your mixer, beat butter and sugar until fluffy.

  • Add eggs one at a time and mix.

  • Add sour cream, pumpkin, and vanilla extract.

  • Beat until combined.

  • Then gradually beat in flour mixture, until just combined.

  • Pour half the batter into prepared bundt pan.

  • Spoon the streusel in the middle of the batter. Careful not to touch the sides!

  • Then pour in the rest of the cake batter.

  • Bake for 55-60 mins until skewer comes out clean.

  • Allow to cool in pan for at least 20 minutes before turning it out on a wire rack.

  • Allow cake to cool completely before glazing.

  • {Glaze}

  • Stir 1-2 tbsp of milk into the icing sugar until smooth.

  • Then add more milk slowly until desired consistency.

 

pumkin strusel cake 2

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Blueberry Streusel Muffins – Delishar

Blueberry muffins itself are already so yummilious. Top it with crunchy streusel bits, irresistible. To me and my whole family at least. I love how the blueberries burst into this sweet gooey goodness as it bakes. Oh my, my tummy just gave a loud growl as I visualise the oozy berry surprise nestled in a warm, moist, and fluffy muffin. With the streusel topping forming the outer crust of the muffin, each bite gives 3 different texture and 3 different flavours marrying into one delicious muffin.

Blueberry strusel muffins 2

Whenever I make muffins for the family, it wouldn’t last very long before they are all gone. However, blueberry muffins seems to go the fastest. Well, I am guilty of having one too many as I’m a lover of blueberry muffins. Especially when they are warm and fresh out of the oven. I have problem waiting for them to cool before biting into one. My reason is that I need to test taste my bake goods right? I call it quality assurance. 😛

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Blueberry Streusel Muffins

Delishar

Blueberry Muffins

  • 2-1/2 cup 320g plain flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup castor sugar
  • 1/4 tsp salt
  • 2 large eggs Grade AA, 65g
  • 1 cup 250ml buttermilk
  • 1/2 cup 125ml vegetable oil
  • 1-1/2 cups 150g blueberries
  • 1 tsp vanilla extract

Streusel topping

  • 1/4 tsp cinnamon powder
  • 1/4 cup 32g plain flour
  • 2 tbsp 25g brown sugar
  • 2 tbsp 30g melted butter
  • Preheat oven to 200C.

  • Mix all the ingredients for streusel together in a bowl with a fork until you get moist clumps.

  • In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.

  • In a measuring cup mix together oil, vanilla, buttermilk, and eggs.

  • Pour wet ingredients into dry ingredients and mix to just about combine and still lumpy.

  • Then fold in blueberries.

  • Do not over mix!

  • Fill muffin cups to 3/4 full, and crumble streusel toppings on top of muffins.

  • Bake for 20-25 minutes or until skewer comes out clean.

  • Allow to cool completely before storing.

Blueberry strusel muffins 3

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