Description
Seasonal spices dance through this Pumpkin Bundt Cake, creating a warm embrace of autumn’s sweetest memories. Moist crumb and rich caramel notes invite you to savor each delectable slice, promising comfort in every heavenly bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil
Spices and Seasonings:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Additional Ingredients:
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Thoroughly coat a 10-inch bundt pan with cooking spray or butter, ensuring complete coverage to prevent sticking. Warm the oven to 350°F (175°C) for optimal baking conditions.
- Sift together all dry ingredients in a spacious mixing bowl, creating a uniform blend of flour, granulated and brown sugars, leavening agents, aromatic spices, and salt.
- In a separate vessel, whisk pumpkin puree with eggs, vegetable oil, and vanilla extract until the mixture achieves a silky, homogeneous consistency.
- Gently fold the liquid ingredients into the dry mixture, stirring with minimal agitation to maintain the cake’s potential for tenderness. Stop mixing the moment no dry streaks remain.
- Transfer the batter into the prepared bundt pan, smoothing the surface with a spatula to ensure even distribution and eliminate potential air pockets.
- Position the pan in the preheated oven and bake for 55-65 minutes. Verify doneness by inserting a thin skewer or toothpick into the center – it should emerge clean with minimal crumbs.
- Allow the cake to rest in the pan for 15 minutes, which helps prevent structural collapse and facilitates easier removal.
- Carefully invert the cake onto a wire cooling rack, permitting complete temperature reduction before embellishing.
- Craft the glaze by whisking powdered sugar with milk and vanilla until achieving a flowing, lustrous consistency. Elegantly drizzle over the cooled cake, allowing it to cascade down the ridges.
Notes
- Experiment with alternative flours like almond or gluten-free blends to accommodate dietary restrictions without compromising the cake’s rich, moist texture.
- Reduce sugar content by substituting with natural sweeteners like maple syrup or using half the recommended amount for a lighter, less sweet version.
- Enhance nutritional value by adding chopped nuts, seeds, or a sprinkle of protein powder to boost the cake’s protein and healthy fat content.
- Create a dairy-free option by using plant-based milk alternatives and coconut oil instead of traditional dairy ingredients for a versatile, inclusive dessert.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg