Pumpkin Spice Bundt Cake
Introduction
Recipe and More
Pumpkin spice season is here, and what better way to celebrate than with a Pumpkin Spice Bundt Cake? This moist, flavorful cake captures the essence of fall with its warm spices and rich pumpkin taste. Whether you’re entertaining guests or just craving a cozy dessert, this bundt cake is sure to delight.
Detailed Ingredients with Measures
Ingredients
– 2 ¼ cups of all-purpose flour
– 1 ½ cups of granulated sugar
– 1 cup of canned pumpkin puree
– ½ cup of vegetable oil
– 4 large eggs
– ¼ cup of sour cream
– 2 teaspoons of baking powder
– ½ teaspoon of baking soda
– 1 ½ teaspoons of ground cinnamon
– ½ teaspoon of nutmeg
– ½ teaspoon of ground ginger
– ¼ teaspoon of ground cloves
– ½ teaspoon of salt
For the glaze:
– 1 cup of powdered sugar
– 2-3 tablespoons of milk
– ½ teaspoon of vanilla extract
Prep Time
Preparation Steps
Set your oven to 350°F and grease a bundt cake pan. In one bowl, mix all the dry ingredients, and in another bowl, combine the wet ones. Gradually mix the two together and pour the batter into the pan. The preparation is simple, ensuring you’re able to quickly put your cake in the oven.
Cook Time, Total Time, Yield
Cooking Time Details
Bake the cake for around 50-55 minutes. All-in-all, with prep and cooling, you’re looking at a little over an hour for this delectable treat. Once cooled, drizzle the glaze over the bundt cake for the finishing touch. This recipe yields a deliciously spiced cake, perfect for 10-12 servings, depending on the size of your slices.
With layers of flavor and soft texture, this pumpkin spice bundt cake will soon become a fall favorite in your dessert collection. Enjoy a warm slice with your loved ones, or pair it with coffee for a perfect autumn afternoon.
“`html
Detailed Directions and Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (176°C). Grease and flour a bundt pan to prevent the cake from sticking.
Step 2: Mix the dry ingredients
In a medium-sized mixing bowl, stir together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
Step 3: Cream wet ingredients
In a large bowl, use a mixer to cream together the granulated sugar, brown sugar, and oil until fully combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Add the pumpkin and mix
Add the canned pumpkin puree to the wet mixture and mix until smooth and evenly incorporated.
Step 5: Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients in small batches, mixing gently after each addition. Be careful not to overmix; stir just until combined and no dry streaks remain.
Step 6: Pour batter into the bundt pan
Carefully pour the cake batter into the prepared bundt pan, spreading it out evenly.
Step 7: Bake the cake
Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool the cake
Remove the cake from the oven and allow it to cool in the bundt pan for 10-15 minutes. Then, carefully invert the pan onto a wire rack to remove the cake and let it cool completely.
Step 9: Prepare the glaze
In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until a smooth glaze forms. Adjust the thickness with additional powdered sugar or milk if needed.
Step 10: Drizzle the glaze
Once the cake has fully cooled, drizzle the glaze over the top. Allow the glaze to set for a few minutes before serving.
Notes
Note 1: Ensure proper pan preparation
Make sure to thoroughly grease and flour the bundt pan to prevent sticking, as bundt cakes are prone to sticking in detailed pans.
Note 2: Don’t overmix the batter
Overmixing the batter can lead to a dense cake. Mix only until the ingredients are combined.
Note 3: Store the cake properly
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Note 4: Pumpkin substitution tip
For the best flavor and texture, use canned pumpkin puree rather than pumpkin pie filling, which contains additional spices and sweeteners.
Note 5: Adjust the glaze consistency
Feel free to adjust the thickness of the glaze by adding more powdered sugar for a thicker consistency or more milk to thin it out.
Note 6: Serving suggestions
This cake pairs beautifully with coffee, tea, or a dollop of fresh whipped cream on the side.
“`
Cook Techniques
How to Prepare the Cake Pan
Ensure your bundt pan is greased thoroughly with butter or a non-stick spray. Dust the greased pan with flour to prevent the cake from sticking.
Combining Wet and Dry Ingredients
Mix wet ingredients in one bowl and dry ingredients in another. Gradually incorporate the dry mixture into the wet mixture until combined to avoid overmixing.
Adding the Streusel Layer
Sprinkle the streusel mixture evenly on top of the cake batter before baking. This will create a delicious cinnamon layer that complements the pumpkin spice flavor.
Baking Time and Temperature
Preheat the oven to 350°F (approximately 175°C) and bake the bundt cake for approximately 55-60 minutes, checking for doneness with a toothpick.
Cooling the Bundt Cake
Let the bundt cake cool in the pan for about 10 minutes before carefully inverting it onto a cooling rack. Allow the cake to cool completely before adding any decorations.
FAQ
Can I use canned pumpkin for the recipe?
Yes, canned pumpkin puree is suggested for the best texture and convenience in this recipe.
What is the best way to grease a bundt pan?
Use butter or non-stick spray and lightly dust the pan with flour to prevent the cake from sticking.
Can I make this pumpkin bundt cake ahead of time?
Absolutely. This bundt cake can be made a day in advance and stored at room temperature in an airtight container.
Do I have to include the streusel layer?
No, the streusel layer is optional, but it adds a delightful texture and flavor to the cake.
How should I store leftover pumpkin bundt cake?
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I freeze the bundt cake?
Yes, wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to three months.
Is there a substitute for the pumpkin spice?
If you don’t have pumpkin spice, you can create your own blend using cinnamon, nutmeg, ginger, and cloves. Adjust the proportions as per your taste.
Why is my bundt cake sticking to the pan?
This can happen if the pan isn’t greased and floured properly. Ensure every nook and cranny of the bundt pan is thoroughly greased and floured.
How do you know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Conclusion
The Pumpkin Spice Bundt Cake is the perfect dessert to celebrate the cozy flavors of fall. Its moist, spiced layers and creamy frosting make it a standout treat for any occasion. Whether you’re sharing it with friends and family or keeping it all to yourself, this recipe is sure to become a seasonal favorite. Enjoy every bite of this delightful autumn dessert!
More recipes suggestions and combination
Chocolate Pumpkin Cake
Combine the rich taste of chocolate with pumpkin spice for a decadent dessert.
Pumpkin Cheesecake Bars
Create a creamy layered treat by combining spicy pumpkin with tangy cheesecake.
Spiced Apple Bundt Cake
Mix the classic flavors of apple and cinnamon for a sweet and fruity variation.
Pumpkin Bread Pudding
Use leftover bread and pumpkin custard for a warm and comforting dessert.
Pumpkin Cream Cheese Muffins
Pair pumpkin-flavored muffins with a luscious cream cheese filling for a great snack.
Caramel Pumpkin Spice Cupcakes
Add caramel to your pumpkin cupcakes to enhance the fall-flavored sweetness.
Pumpkin Spice Trifle
Layer spice cake, pumpkin cream, and whipped topping for an impressive dessert.
Maple Glazed Pumpkin Donuts
Combine warm pumpkin flavors with a sweet maple glaze for a morning or evening treat.
