pumpkin streusel coffee cake

If you live in the northeast, or anywhere in the U.S. for that matter, you’ve probably noticed something if you’ve been outside lately.

pumpkin streusel coffee cake | Brooklyn Homemaker

It’s pumpkin season!!!

pumpkin streusel coffee cake | Brooklyn Homemaker

Even though the weather still feels relatively summery here in NYC, there are pumpkins EVERYWHERE lately! Grocery stores, farm stands, corner bodegas, hardware stores, front porches, brownstone stoops, even apartment windows. Some of them are being nestled just so amidst colorful pots of hardy mums, while others are getting carved up into jack-o-lanterns with big toothy grins. You just can’t step out the front door without seeing a bunch of big orange squash all over the place.

pumpkin streusel coffee cake | Brooklyn Homemaker

And guess what! Pumpkins aren’t just decorative, they’re also pretty damn tasty! Canned or cubed, roasted or boiled, baked into pies and cakes or simmered into stews and curries. Gimme! Gimme! Gimme!

pumpkin streusel coffee cake | Brooklyn Homemaker

Pumpkin’s so adaptable and so universally loved this time of year that a huge part of the blogging community is coming out today to share their favorite pumpkin recipes in the Virtual Pumpkin Party! This pumpkin recipe sharing event has been hosted by Sara from Cake over Steak since 2015. Head over to her blog to see this year’s full list of links and check out all the drool inducing pumpkin recipes that speak to the versatility of the pumpkin, along with the limitless creativity of the blogging world.

pumpkin streusel coffee cake | Brooklyn Homemaker

Speaking of versatility and creativity, I decided that the Virtual Pumpkin Party was the perfect opportunity for me to take my spice cake bundt recipe out for a spin and really show you what she can do. I could have just made the pumpkin purée substitution and baked a simple, yet delicious bundt cake, but I knew that I could take this recipe even further. If you’ve been reading this blog long enough you’ve probably already noticed that I’m actually a curmudgeonly old lady living in the body of a 34-year-old gay man. So, true to form, I decided to use my humble spice cake recipe as the base for a show stopping coffee cake.  A layer of toasted pecans and brown sugar, and a topping of buttery crunchy streusel may seem simple enough, but they seriously transform this cake.

pumpkin streusel coffee cake | Brooklyn Homemaker

The only slight change I made to the base recipe was to add just a bit more oil. The additional ingredients and thick layer of streusel mean this cake has to bake a long time before it’s fully cooked inside, and the extra oil helps keep the bottom and sides of the cake from drying out before the interior is done. I also decided to bake the cake in an angel food pan rather than a bundt pan, because bundts are meant to be turned out of the pan and served upside down, but I wanted that gorgeous streusel topping to be the star of the show. If you don’t have an angel food pan though, just bake it in a bundt pan and serve it with the streusel side up!

pumpkin streusel coffee cake | Brooklyn Homemaker

This cake is dense and rich and packed with heavenly, homey fall flavors. The cake itself is almost like a rich spiced pumpkin bread, the filling adds a lovely bit of toasty nutty texture, and the streusel is crunchy and buttery and salty in the best possible way. A light drizzle of cream cheese glaze adds just a touch of extra sweetness and a bit of creamy tang. I could go on, but I’m sure you get the picture. Now go preheat the oven already.

pumpkin streusel coffee cake | Brooklyn Homemaker

Pumpkin Streusel Coffee Cake

1/2 cup roughly chopped pecans
1 2/3 cups flour
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon espresso powder (optional)
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into cubes

1 cup roughly chopped pecans
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon espresso powder (optional)

3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
4 large eggs
3/4 cup peanut oil (or vegetable or canola oil)
2 teaspoons vanilla extract
1 3/4 cup (1 15oz can) canned pumpkin puree (not pumpkin pie filling)

Preheat oven to 350F.
Coat a large angel food pan with a removable bottom with butter and flour, or baking spray that includes flour. Refrigerate until ready to use.

Toast the pecans for the filling and the streusel together on a sheet pan for about 6 to 8 minutes or until fragrant. Let the nuts cool before making the streusel.

To make the streusel:
Put the flour, brown sugar, salt, cinnamon, espresso powder, and cold butter in the bowl of a stand mixer fitted with the paddle attachment. Mix the streusel slowly on low-speed just until it begins to clump together, which should take between 5 and 10 minutes depending on how cool everything is. Add the 1/2 cup of cooled toasted pecans and mix until well-distributed, about a minute.
Transfer the streusel to a small bowl, cover, and refrigerate.

To make the filling:
Mix the pecans, brown sugar, cinnamon, and espresso powder together with a fork in a small bowl. Set aside.

To make the cake:
Whisk flour, baking powder, salt, cinnamon, ginger, cloves, & nutmeg together in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, & brown sugar together on high-speed until light and fluffy, about three minutes. Scrape down the sides of the bowl and add the eggs, one at a time, scraping between additions. In a small bowl or measuring cup, stir together oil, vanilla, & pumpkin purée. In the bowl with the butter and sugars, alternate additions of the flour and pumpkin mixtures at low-speed, beginning and ending with flour. Mix just until combined and do not overwork the batter. Scrape down the sides of the bowl to make sure all ingredients are well incorporated.

Pour about half the batter into the prepared pan and smooth out the top. Sprinkle the filling over the batter in an even layer, then top with remaining batter and smooth out. Firmly pound the pan against the countertop several times to tap out any air bubbles, then add the topping in an even layer. Bake in the center of the oven for 65 to 70 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.

Transfer the pan to a wire rack to cool completely. Once cool, remove the cake from the pan and drizzle with cream cheese glaze (recipe below) if desired.

Cake should keep, in an air tight container at room temperature, for about 3 or 4 days.

Cream Cheese Bundt Glaze: 
4 ounces (1/2 package) cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
4 to 8 tablespoons milk

In the bowl of a stand mixer, beat the cream cheese until it’s soft and smooth and light. Add the powdered sugar, vanilla, and 3 tablespoons of milk and blend until there are no lumps. If necessary, add more milk, a tablespoon at a time, beating after each addition until the glaze reaches the desired drizzle-able consistency. It should be about the consistency of thin melted ice cream to drizzle correctly.

Place a tray under cake and cooling rack to catch any drips. I used a small squeeze bottle to get a thin even line of drizzle and let some of the streusel show through. You could also do this by cutting a small hole in a sandwich bag, or you could make your life easier and just pour the glaze over the whole top of the cake.

This recipe will probably make more glaze than you need, but it’s tough to make a smaller batch with an electric mixer, and without a mixer it won’t come out as creamy and smooth.
It’s great though, so I promise you won’t be sad that you’ll have extra.


maple bacon bundt cake with bacon pecan streusel swirl #bundtbakers

Do you like bacon? Of course you do.

maple bacon bundt cake with bacon pecan streusel swirl | Brooklyn Homemaker

Sorry. I guess that was a dumb question. The real question is, can you get down with the sweet and salty bacon trend? If you spend any time in Brooklyn, or probably any other urban area, I’m sure you’ve come across at least one (if not many) of these sugary bacon treats. Candied bacon, bacon cupcakes, bacon brownies, chocolate covered bacon, bacon lollipops, even bacon infused cocktails! If you can dream it up, it’s probably out there somewhere.

maple bacon bundt cake with bacon pecan streusel swirl | Brooklyn Homemaker

Up until recently, I’ve managed to resist the urge to jump on the bacon bandwagon. That all changed though last week, when I stumbled upon a group of food bloggers who share a fondness for an intense love of mine.

No, not bacon… Bundt Cakes! It’s no secret that I’m obsessed.

maple bacon bundt cake with bacon pecan streusel swirl | Brooklyn Homemaker

This bundt loving bunch call themselves, appropriately enough, the #BundtBakers, and as soon as I read about them I knew I needed to be involved.

maple bacon bundt cake with bacon pecan streusel swirl | Brooklyn Homemaker

The basic premise is this: A theme is picked in advance for each month, all the bloggers who’d like to participate bake a bundt fitting that theme, and one devoted blogger hosts the event (meaning they help compile all the information and the links to all the posts). I was very excited about getting in on the action, but didn’t think I’d have the time until next month. That was, until I saw that May’s theme was “Breakfast” and instantly decided to drop everything and get planning!

maple bacon bundt cake with bacon pecan streusel swirl | Brooklyn Homemaker

Some of the themes can be pretty wild (I mean… breakfast!?!), so these events are not just limited to sweet cakes. Anything goes, as long as it’s baked in a bundt pan. This months group came up with some pretty amazing ideas, and any one of them is sure to be a hit at your next brunch. Some made breads, others did baked egg dishes, but many kept it sweet and made a cake. I had a plan hatching and I was definitely going sweet.

maple bacon bundt cake with bacon pecan streusel swirl | Brooklyn Homemaker

Thus was born the maple bacon bundt cake. This was a bit of an experiment, but boy did it work out! I was a little afraid that I might have used too much bacon (like that’s actually a thing), but once I tasted it I knew it was perfect. I brought it in to work to share for a bacon loving co-worker’s birthday, and everyone absolutely went crazy for it! I think I had everyone a little freaked out at first because I kept referring to it as the “experimental bacon cake”, but after one bite everyone was hooked and assuring me I’d definitely done something right.

maple bacon bundt cake with bacon pecan streusel swirl | Brooklyn Homemaker

I started with a really moist buttermilk bundt recipe for the base of the cake, but substituted some bacon fat for some of the butter, and grade B maple syrup for some of the sugar. I definitely wanted pieces of bacon mixed into the cake too, rather than just crumbled on top, but I was afraid that just mixing bacon into the batter would make the bacon flabby and unappetizing. I decided to experiment with a sort of streusel to distribute between layers of batter right before baking, and it worked out really well. I crumbled some of the bacon up with a nut grinder along with some pecans for extra crunch, and added some brown sugar and spice to make it feel like a true streusel. After the cake cooled I topped the whole thing off with an amazing maple & cream cheese drizzle and even more bacon.

maple bacon bundt cake with bacon pecan streusel swirl | Brooklyn Homemaker

I’m not gonna lie. This cake is anything but traditional, and it’s definitely not for everyone. Seriously though, it’s freakin’ AMAZING! It’s kinda weird. But good weird. Like REALLY good weird. If you love bacon, especially if you love bacon in a sweet and salty platform, you gotta try this.

It’s got the perfect amount of warm sweet maple-y goodness from the syrup and just a tiny hit of spice from the cinnamon. The bacon fat adds a really faint hint smokiness to the cake, and the bacon pecan streusel gives it a wonderful texture and interest. The glaze is delicious, sweet and tangy, and the crumbled bacon on top not only gives every bite a salty touch of baconiness (that’s a word now, FYI), but also announces BACON! to anyone looking at this delicious (not to mention gorgeous) cake.

maple bacon bundt cake with bacon pecan streusel swirl | Brooklyn Homemaker

Before we get to the recipe, I really want to give a big big thank you to Kelly of Passion Kneaded, for hosting this month.  I also want to urge you to please make sure you scroll down below the recipe to check out all the amazing and beautiful breakfast themed bundts everyone came up with. Every single entry looks totally delicious and you should really take some time to explore the links. You’re probably going to need an excuse to host a brunch now, amiright?

I’m so lucky to have found this group of bundt loving kindred spirits!

maple bacon bundt cake with bacon pecan streusel swirl | Brooklyn Homemaker

Maple Bacon Bundt Cake with Bacon Pecan Streusel Swirl

8 oz thick cut bacon (to be used throughout recipe)

2 1/2 cups all-purpose flour, plus extra for dusting pan
2 teaspoons baking powder
1/2 teaspoon fine sea salt or table salt
1 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/4 cup cooled bacon fat
1 1/4 cups granulated sugar
1/2 teaspoon vanilla extract
1/2 cup grade B maple syrup
3 large eggs, at room temperature
3/4 cup buttermilk

2/3 cooked bacon
1/2 cup pecans
2 teaspoons flour
1/4 cup brown sugar
1/2 teaspoon cinnamon

4 oz cream cheese, softened
1 tablespoon unsalted butter, softened
1/4 cup firmly packed brown sugar
2 tablespoons maple syrup
1 tablespoon buttermilk
1/3 crumbled cooked bacon

Preheat oven to 350°F. Generously butter and flour a 10-cup Bundt pan.*see note.
Remove the bacon from the package but do not separate the slices. With a sharp knife, cut thin strips across the slices, then break up while cooking. Cook in a heavy skillet over medium heat, stirring frequently, until well browned and crispy. Remove bacon to drain on a paper towel, and reserve bacon fat and let cool. Set aside.
In a medium bowl, whisk or sift flour, 1 tsp cinnamon, baking powder and salt together and set aside.
Finely chop pecans and 2/3 of your cooked bacon and combine with brown sugar, 1/2 teaspoon cinnamon, and 2 teaspoons flour. Mix well and set aside.
In the bowl of a stand mixer, beat butter, bacon fat and sugar until light and fluffy, about 3 to 5 minutes. If you don’t have enough bacon fat, you can use more butter. You want 1 cup of fat total. Then, with the mixer on low speed, add vanilla and maple syrup and mix until combined. Then add your eggs one at a time, scraping down the bowl between each addition. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour. Scrape down from time to time and don’t mix any more than you need to.
Spread 1/3 cake batter in the pan and spread the top smooth. Add 1/2 streusel mix evenly over batter. Top another 1/3 cake batter, smooth again and repeat until all streusel and batter are in the pan. Bake for 55 to 60 minutes, rotating the cake once after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. Set cake pan on a wire rack to cool for 30 minutes, and invert cake onto rack to cool the rest of the way.

When the cake is completely cool, prepare the glaze. In the bowl of a stand mixer, combine cream cheese, butter, sugar, maple syrup and buttermilk. Beat vigorously until completely smooth with no visibly specks of cream cheese left in the glaze. If glaze is too thick, add more buttermilk, 1 teaspoon at a time.
Place cooling rack and cake into a clean jelly roll pan or baking sheet to catch any glaze that drips off the sides. Pour or pipe glaze over cake, letting it trickle and drip down the sides. I used a squeeze bottle to help distribute glaze evenly. Sprinkle remaining bacon over the cake making sure it sticks in the glaze.
Cake can be stored, covered, at room temperature for 3 to 4 days.

*To prevent sticking, make sure every little nook and cranny is well-coated with butter, and then dust the inside with flour. If you’re really nervous, refrigerating your pan while you prepare the cake will help firm the butter for extra insurance.


This month, the Bundt Bakers are baking up breakfast. We have 15 beautiful Bundts (both sweet and savory) that would be perfect for your breakfast or brunch table.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.comIf you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.