After one bite of this cake, I was tempted to rename it The Best Dang Bundt Cake. Really, I said the other "D" word, but I didn't want to offend anyone on the blog. LOL.
Seriously though, as many words as I used in the title of this cake, it's alternate title is a much more accurate descriptor.
I've known that pumpkin yields an incredibly moist cake. I've also known that pumpkin and toffee make a really great flavor combination. And I've known that bundt cakes are easy to whip up and stay flavorful for days.
But, I had no idea this cake was going to completely blow me away in all of those departments.
My husband described this as the best dessert he's had in a long time. This made me laugh, coming from a guy who has his pick of at least a few fresh baked tasty treats on a daily basis. So, I guess that's really saying something.
Bundt cakes are basically the equivalent of a one-pot meal, but for dessert. You can really pack so much flavor into that one cake pan without dealing with the hassle of assembling, filling, and frosting a layer cake. These hefty cakes will stay moist for days on end, even increasing in flavor as the days go by. What other dessert can make that claim?
And for these reasons, in my opinion, bundts are definitely the way to go!
Streusel Stuffed Toffee Pumpkin Bundt Cake
With Spiced Maple Glaze
1/2 cup dark brown sugar
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 Tbsp butter, melted
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp Kosher salt
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1 cup unsalted butter (2 sticks), room temperature
1 1/2 cups granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 cup pumpkin puree
1 cup sour cream
2 tsp pure vanilla extract
1 cup toffee bits
1 cup confectioners sugar
1 tsp pumpkin pie spice
1/4 tsp maple extract
2 Tbsp heavy cream or milk
Preheat oven to 375 degrees F. Butter and flour a 10 cup bundt pan. Set aside.
In a small bowl, combine all of the ingredients for the streusel. Stir well and set aside.
In a large bowl, whisk flour, baking soda, baking powder, salt, and spices.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and both sugars on medium-high until light and very fluffy, at least 5 minutes. On low speed, add eggs one at a time until fully incorporated. Add pumpkin and sour cream and beat until well blended.
On low speed, slowly add flour mixture and beat only until blended. Stir in toffee bits.
Pour half of batter into prepared pan. Smooth the top. Sprinkle the streusel down the middle of the batter, taking care not to sprinkle it all the way to the edge of the pan.
Spoon remaining batter on top of streusel and spread to the edge of the pan. Smooth the top.
Bake in middle rack in preheated oven for 55-65 minutes. Mine came out perfect in 62 minutes, but ovens vary, so my advice would be to start checking at 50 minutes. When the cake is done, a cake tester will come out with very few moist crumbs. No wet batter should be present on the cake tester.
Immediately place the cake pan on a wire rack to cool for 30 minutes before carefully inverting onto the wire rack to finish cooling.
Whisk confectioners sugar, pumpkin pie spice, maple extract, and cream in a medium bowl. Once glaze has reached desired consistency, and once cake has reached room temperature, drizzle glaze over the cake.
Slice, serve, and enjoy!