PUMPKIN BUNDT CAKE WITH APPLE-DATE STREUSEL AND STICKY TOFFEE-COFFEE GLAZE
Start to finish: 1 hour 30 minutes Makes: 16 servings.
FOR THE CAKE:
1½ cups (375 mL) granulated sugar ½ cup (125 mL) vegetable oil 2 eggs 2 tsp (10 mL) vanilla extract 15-oz (440 mL) can pumpkin purée (not pie filling) 1 cup (250 mL) whole-fat plain Greek yogurt 2 cups (500 mL) plus 1 tbsp (15 mL) all-purpose flour, divided 2 tsp (10 mL) baking powder 1 tsp (5 mL) baking soda 1 tsp (5 mL) kosher salt 3 tsp (15 mL) cinnamon, divided 1 tsp (5 mL) ground dry ginger ½ tsp (2.5 mL) nutmeg ½ tsp (2.5 mL) ground cloves ½ cup (125 mL) packed brown sugar 2 large apples, peeled, cored and diced 1 cup (250 mL) chopped dried dates 2/3 cup (160 mL) toasted pumpkin seeds or toasted chopped pecans
FOR THE GLAZE:
½ cup (1 stick, or 125 mL) unsalted butter 1½ cups (375 mL) packed brown sugar ½ cup (125 mL) heavy cream ½ tsp (2.5 mL) kosher salt 2 tbsp (30 mL) instant coffee granules 1 tbsp (15 mL) bourbon (or vanilla extract)
1. Heat the oven to 350 F (175 C). Coat a 10-inch (25-cm) fluted tube pan or Bundt pan with cooking spray, then dust with flour.
2. In a medium bowl, whisk together the sugar, oil, eggs, vanilla, pumpkin and yogurt until smooth. In another bowl, whisk together 2 cups (500 mL) of the flour, the baking powder, baking soda, salt, 1 tsp (5 mL) of the cinnamon, the ginger, nutmeg and cloves. Stir the flour mixture into the pumpkin mixture just until well combined.
3. In the bowl that previously held the flour, stir together the remaining 1 tbsp (15 mL) of flour, 2 tsp (10 mL) of cinnamon, the brown sugar, apples, dates and pumpkin seeds.
4. Pour half of the pumpkin batter into the prepared pan, spoon the streusel mixture around the pan in the centre of the batter, not allowing the streusel to touch the edges of the pan. Top with remaining batter. The streusel mixture should be entirely covered by batter. Bake for 50 to 60 minutes, or until a wooden skewer inserted at the centre comes out clean. Allow to cool in the pan for 30 minutes before turning out onto a cooling rack to finish cooling.
5. To make the glaze, in a medium saucepan over medium heat, combine the butter, brown sugar and cream. Bring to a simmer and, stirring constantly, cook for 3 minutes. Remove from the heat and stir in the salt. In a small glass, dissolve the instant coffee in the bourbon, then still into the glaze. Allow to cool slightly, then drizzle about half over the cake. Serve the remaining glaze, warm, alongside the cake.