A delightful bundt cake with a spiced pumpkin flavor, complemented by a walnut streusel and a sweet glaze.
Preheat your oven to 350°F. Grease and flour a bundt pan to prevent sticking.
Ensure the bundt pan is well-coated to help the cake release easily after baking.
In a bowl, combine the brown sugar, cinnamon, nutmeg, and chopped walnuts. Cut in the cold butter until the mixture is crumbly.
Use a fork or your fingers if you don't have a pastry blender.
In another bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda, and salt.
Sifting the dry ingredients ensures a smoother batter.
In a large bowl, beat the sugar and softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Ensure the butter is at room temperature for easier mixing.
Mix in the pumpkin puree, sour cream, and vanilla extract until smooth.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cake tender.
Pour half of the batter into the prepared bundt pan. Sprinkle the streusel evenly over the batter, then top with the remaining batter.
Ensure the streusel doesn't touch the sides of the pan for a cleaner presentation.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 55 minutes to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Cooling the cake slightly in the pan helps it set before removing.
Mix the powdered sugar and milk in a bowl until smooth. Drizzle over the cooled cake.
Adjust the consistency of the glaze by adding more milk or powdered sugar.
Slice and serve the cake, garnished with additional walnuts if desired. Enjoy!
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
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