Pumpkin Bundt Cake
Ingredients
The cake
-
1
cup
canned pumpkin puree
-
4
units
eggs
-
1
cup
plain Greek yogurt
-
1
cup
sugar
-
2
teaspoons
vanilla extract
-
⅔
cup
Wholesome! organic honey
-
1
cup
butter
-
3
cups
all purpose flour
-
1
tablespoon
cinnamon
-
2
teaspoons
baking soda
-
1
teaspoon
salt
The streusel
-
½
cup
Wholesome! organic light brown sugar
-
1
tablespoon
butter
-
1
teaspoon
cinnamon
Instructions
- Preheat the oven to 350°F.
- Whisk together the pumpkin, eggs, yogurt, sugar, honey, and vanilla until smooth, then slowly whisk in the melted butter.
- Add the flour, cinnamon, baking soda, and salt, and stir gently until just combined.
- In a small bowl, mix the streusel ingredients.
- Pour half of the cake batter into a bundt pan, add the streusel mixture, then top with the remaining batter.
- Bake for 50 minutes until the exterior is dark brown.
- Invert onto a plate, add glaze if desired, and serve.
Nutrition Facts (estimated)
Servings
16-20 slices
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
300mg
Cholesterol
70mg
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