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The Kitchn: Bake a better Bundt cake this fall

By Kelli Foster on

We're calling this Bundt cake our triple threat. With a moist pumpkin base, a sweet brown sugar streusel, and a generous pour of salted caramel sauce, it's the cake you'll want to make this fall no matter the occasion.

The streusel ripple

Bundts aren't exactly the kind of cakes that need a helping hand to win anyone over -- especially when there's pumpkin involved -- but don't let that stop you from going the extra step with this cake. The ripple of cinnamon streusel that runs through the center of the cake takes a cue from our favorite crumb cake for a bit of sweet crunch in every bite.

The caramel sauce

The beautiful ridges of Bundt cakes deserve to be showed off and celebrated -- not covered up. Salted caramel does just that, and pairs so nicely with pumpkin and the warm spices of fall

Pumpkin Bundt with Cinnamon Streusel and Salted Caramel

Serves 10 to 12

For the cinnamon streusel:

1 cup packed brown sugar


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