Not tired of pumpkins desserts yet? Neither am I. I have more pumpkin-y treats on my “to make” list than humanly possible to make and eat in a season. That won’t stop me from trying to get down the list, though. With a little fresh pumpkin puree at my disposal, I decided to tackle a pumpkin bundt cake. This cake is a wonderful fall dessert that also gave me an excuse to break out a pan that rarely sees the light of day.
After finding my bundt pan in the depths of my kitchen cabinets, I asked myself why I don’t bake with it more often. It’s a gorgeous pan that yields just as gorgeous results. The edges are sharp and modern, and I love how it makes anything you bake in it look like a super sized French crueler doughnut.
Classic fall spices like cinnamon, ginger, cloves, and nutmeg flavor the cake. For topping the cake, I initially planned on making a cream cheese glaze (like the one I did for this cake), but I decided on a dusting of powdered sugar instead so that none of the pretty edges of the cake would be compromised.
With November here and my parents flying in for Thanksgiving, I have a bit of planning to do and quite a few recipes to test. I’ll try to share my plans along the way as we get closer to the date. Happy November everyone!
Pumpkin Bundt Cake
Adapted from Gourmet, November 2005 via Epicurious
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for the pan
2 1/4 cups all-purpose flour, plus more for the pan
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon fine grain sea salt
1 1/4 cups pumpkin puree (I used fresh pumpkin puree)
3/4 cup buttermilk
1 teaspoon vanilla extract
3/4 cup light brown sugar
1/2 cup sugar
3 large eggs, room temperature
Confectioners sugar for dusting
Preheat the oven to 350 degrees. Butter and flour a bundt pan (I used this one), and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. In another bowl, whisk together the pumpkin puree, buttermilk, and vanilla extract until smooth and well mixed.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the eggs and beat for 1 more minute. Then with the mixer on low speed, add the flour mixture and pumpkin mixture in alternating batches, beginning and ending with the flour mixture, until the batter is just combined.
Scrape down the bowl and make sure the batter is well mixed, then spoon the batter into the prepared bundt pan. Smooth out the top of the batter and bake for about 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Place the cake pan on a wire rack to cool for at least 15 mintutes before inverting the cake on a wire rack to cool completely. Dust the finished cake with confectioners sugar.
Makes 1 bundt cake.