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

Name: 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)

recipes.oregonlive.com

Pumpkin pie isn’t the only way to celebrate the flavor of fall squash at the Thanksgiving table. This Bundt cake is studded with a pumpkin seed streusel, and...

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