Spiced Pumpkin Bundt Cake Recipe for Fall
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 hot cup of 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 sometimes. It is really recommended for a cosy autumn day!
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
Ingredients you need per step are listed below the step in Italic
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
1. Want something extra? Add some walnuts to the batter for a nice crunch.
2. Cake tin: You can bake this recipe in a cake tin if you don't have a bundt tin. The batter is enough for two 8 × 4 inch (20 × 10 cm) cake tins or a 10 × 10 inch (25 × 25 cm) square tin.
3. Ingredients: Make sure all ingredients are at room temperature for a light cake.
4. Done: Every oven is different. Check if the cake is done by sticking a skewer in the middle. If the skewer comes out dry, the cake is done. If the skewer comes out wet, extend the baking time by 5 minutes and check again.
5. Storage
- 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
Calories: 346kcal | Carbohydrates: 53g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 325mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3659IU | Vitamin C: 1mg | Iron: 2mg
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