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–+ servings

Pumpkin Butterscotch Coffee Cake

Staci at Random Sweets
The unusual flavor combination of warm pumpkin and spices and rich butterscotch come together deliciously in this quintessential fall Bundt cake.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16
Calories 300 kcal

Equipment

  • Bundt pan minimum 9-cup

Ingredients
  

Cake

  • 1 cup butterscotch chips
  • 2 cups all-purpose flour
  • 1¾ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 cup pure pumpkin puree, NOT pumpkin pie mix
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Streusel

  • ½ cup dark brown sugar
  • ¼ cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • powdered sugar to sprinkle the top

Instructions
 

Cake

  • Heat oven to 350°F. Generously grease a Bundt pan (at least a 9-cup pan).
  • Melt 1 cup of butterscotch chips over low heat on the stove or in the microwave, stirring until smooth. Be careful not to get the chips too hot or they will seize up and harden. Remove from heat and set aside.
  • In a large bowl, mix together the flour, sugar, baking powder, cinnamon, pumpkin pie spice and salt.
  • In a smaller bowl, whisk together the pumpkin, oil, eggs, vanilla and melted (and cooled to room temperature) butterscotch chips.
  • Gradually stir the pumpkin mixture into the flour mixture, stirring until well combined.

Streusel

  • In a small bowl, combine the brown sugar, chopped pecans, cinnamon, and pumpkin pie spice.
  • Pour half of the cake batter into the Bundt pan. Toss the streusel mixture evenly over the cake batter. Pour the rest of the cake batter over the streusel.
  • Bake at 350° for 50-60 minutes for a metal pan (or 60-65* minutes for a stoneware pan), or until toothpick or cake tester comes out clean. Remove from oven, turn the Bundt pan upside down onto a cooling rack and let cool for 15 minutes before lifting the pan off the cake. When cake is completely cool, sprinkle with powdered sugar.

Nutrition

Calories: 300kcalCarbohydrates: 52gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 32mgSodium: 282mgPotassium: 80mgFiber: 1gSugar: 38gVitamin A: 2441IUVitamin C: 1mgCalcium: 67mgIron: 1mg
Keyword brunch, Bundt cake, butterscotch, pumpkin

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife