Autumn has started again, and that means it's time for pumpkin! This pumpkin bundt cake is a delicious autumn pastry. It's perfect with a cup of hot coffee, tea, or hot chocolate.
The cake is nice and soft, full of flavor due to the spices, and has a beautiful orange color, just like the falling leaves outside. And the best part is that it is very easy to make, even if you only bake occasionally. It is really recommended for a cozy autumn day!
Easy Pumpkin Bundt Cake with Warm Spices
Fall is my favorite season. The leaves are turning orange, the air is getting fresher, and I always feel like baking again. Pumpkin is one of my favorite fall vegetables.
Of course, you can make delicious pumpkin soup or a hearty pumpkin stew with steak, but did you know it also goes very well in sweet pastries? This pumpkin bundt cake is my new favorite. The combination of pumpkin with cinnamon and nutmeg creates that typical fall atmosphere in the house. And the smell when the cake is in the oven … delicious!
What do you need?
You probably already know most of the ingredients. Here are a few:
- Cornstarch: This makes the cake nice and airy. No cornstarch? Then use flour, but the cake will be a bit firmer.
- Buttermilk: The buttermilk helps the cake rise. No buttermilk at home? Mix ⅔ cup milk (180 ml) milk with a teaspoon of vinegar.
- Pumpkin puree: This makes for a nice, moist cake. You can use canned pumpkin puree or make your own by roasting and pureeing pumpkin.
Preparation
- Make the dough: Beat the butter and sugar until fluffy. Add the eggs one at a time and mix everything well.
- Dry ingredients: In another bowl, mix the flour, cornstarch, baking powder, baking soda, salt, and spices.
- Combine everything: Add the flour mixture and the buttermilk alternately to the batter. Then, stir in the pumpkin puree.
- Baking: Pour the batter into a greased bundt pan and bake the cake for 55 minutes at 350 °F (180 °C).
Top Tip
Pumpkin puree is not always easy to find. However, an easy recipe for making your homemade pumpkin puree from scratch can be found here.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2 ⅙ cup all-purpose flour
- ⅓ cup cornstarch
- 2 ½ teaspoons baking powder
- ⅔ teaspoon baking soda
- ⅔ teaspoon salt
- ⅔ tablespoon ground ginger
- 1 ⅓ teaspoons ground cinnamon
- ⅔ teaspoon ground nutmeg
- ⅓ teaspoon ground cloves
- 1 ½ stick butter, unsalted, at room temperature
- 1 ⅗ cup light brown sugar
- 3 eggs, size M
- ⅔ cup buttermilk
- 1 cup pumpkin puree, canned or homemade
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 350 °F. Grease a 10-cup Bundt pan well with butter, making sure to get into all the corners. Then dust the pan with flour and knock out the excess.
- Mix the flour, cornstarch, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves well in a bowl.2 ⅙ cup all-purpose flour, ⅓ cup cornstarch, 2 ½ teaspoons baking powder, ⅔ teaspoon baking soda, ⅔ teaspoon salt, ⅔ tablespoon ground ginger, 1 ⅓ teaspoons ground cinnamon, ⅔ teaspoon ground nutmeg, ⅓ teaspoon ground cloves
- In another bowl, beat the butter and light-brown sugar with a medium-drop mixer for 3 minutes, until light and fluffy.1 ½ stick butter, 1 ⅗ cup light brown sugar
- Add the eggs to the butter mixture one at a time, mixing well after each egg.3 eggs
- Turn the mixer to low speed and add ⅓ of the flour mixture, then half of the buttermilk. Then add another ⅓ of the flour mixture, followed by the remaining buttermilk and the remaining flour mixture. Beat until just combined.⅔ cup buttermilk
- Add the pumpkin puree and beat briefly until well combined, but no longer than necessary.1 cup pumpkin puree
- Pour the batter into the greased Bundt pan and smooth the top.
- Bake the cake for about 55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully turn it onto a wire rack to cool completely.
- To serve: Sprinkle the cooled cake with confectioner's sugar for a festive touch.
Notes
- Room temperature: Store the cake wrapped in plastic; it will stay there for three days.
- Freezer: Let the cake cool completely and wrap it in aluminum foil and a freezer bag. You can store it for three months. Defrost the cake at room temperature before serving.
- TIP: Slice the cake before freezing and wrap each slice separately. This way, you can get exactly the amount you need from the freezer.
Nutrition
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