As the leaves start to change and the air gets cooler, it’s time to break out the pumpkin spice and whip up some autumnal treats. And what better way to celebrate the season than with a warm, spiced pumpkin bundt cake? This recipe is easy to make and will have your house smelling like a cozy fall day in no time. So grab your mixing bowl and let’s get started!
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 can (15 ounces) pumpkin puree
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree and mix until combined.
- Add the dry ingredients to the pumpkin mixture in three parts, alternating with the milk and vanilla extract. Mix until just combined.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack and let it cool completely.
- While the cake is cooling, make the cinnamon glaze. In a small bowl, whisk together 1 cup of powdered sugar, 1 teaspoon of ground cinnamon, and 2-3 tablespoons of milk until smooth.
- Drizzle the glaze over the cooled cake and serve.
Nutritional Information:
Serving size: 1 slice
Calories: 390
Fat: 16g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 310mg
Carbohydrates: 57g
Fiber: 1g
Sugar: 39g
Protein: 5g
Cooking Time:
50-60 minutes
Equipment:
- 10-inch bundt pan
- Mixing bowls
- Mixing spoon or electric mixer
- Whisk
- Wire rack
Serving Suggestions:
This pumpkin bundt cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a cup of hot apple cider or coffee.
Variations:
If you want to mix things up, try adding chopped pecans or walnuts to the batter for a crunchy texture. You can also swap out the cinnamon glaze for a cream cheese frosting.
Substitutions:
If you don’t have pumpkin puree, you can use sweet potato puree instead. You can also use a combination of spices like pumpkin pie spice or apple pie spice instead of the individual spices.
Storage:
This pumpkin bundt cake can be stored at room temperature for up to three days. If you want to keep it longer, you can store it in the refrigerator for up to a week.
Tips:
- Be sure to grease and flour your bundt pan well to prevent sticking.
- Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- Make sure your ingredients are at room temperature to ensure even mixing.
Notes:
This recipe makes one 10-inch bundt cake.
Frequently Asked Questions:
Can I use a different type of pan?
You can use a different type of pan, but the baking time may vary. A 9×13 inch baking pan will work, but you may need to adjust the baking time to 30-40 minutes.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil before freezing. It will keep in the freezer for up to three months. Thaw it at room temperature before serving.
Final Thoughts:
This pumpkin bundt cake with cinnamon glaze is the perfect dessert for fall. It’s moist, flavorful, and has just the right amount of spice. The cinnamon glaze adds a touch of sweetness and a beautiful drizzle to the cake. Whether you’re hosting a dinner party or just want a cozy treat for yourself, this recipe is sure to impress. So grab a slice, curl up with a blanket, and enjoy the flavors of the season.