Pumpkin Bundt Cake With Apple-Date Streusel and Sticky Toffee-Coffee Glaze | Oregonian Recipes

Ingredients

• 1-1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 15-ounce can pumpkin puree (not pie filling)
• 1 cup whole-fat plain Greek yogurt
• 2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 teaspoons cinnamon, divided
• 1 teaspoon ground dry ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup packed brown sugar
• 2 large apples, peeled, cored and diced
• 1 cup chopped dried dates
• 2/3 cup toasted pumpkin seeds or toasted chopped pecans
• 1/2 cup (1 stick) unsalted butter
• 1-1/2 cups packed brown sugar
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt
• 2 tablespoons instant coffee granules
• 1 tablespoon bourbon (or vanilla extract)