}]; Noreen's Kitchen: The Frost Is On the Pumpkin and Autumn is Here! Pumpkin Bundt Cake Recipe

Sunday, October 9, 2016

The Frost Is On the Pumpkin and Autumn is Here! Pumpkin Bundt Cake Recipe

We are getting ready to celebrate the arrival of fall!  Many of you know that fall or Autumn is my very favorite season of them all.  Winter is a close second, spring coming in third and summer, well, you can have it!  Hate summer with a passion.  Who has time for hot, sticky, humid, weather and bugs?  Don't even get me started on sand in your pants from going to the beach.  Yes, Autumn is the perfect season!  Crisp mornings full of cool air with a tinge of wood smoke. Warm but not hot afternoons that are also not humid.  Colorful leaves falling to decorate the earth creating a red and gold carpet that rivals anything any artist ever envisioned.  Autumn is my jam.  

With autumn comes the welcomed arrival of pumpkin everything so I will just go there today with this delicious and simple, from scratch pumpkin cake that will have you dancing like Snoopy on top of her dog house!    

This pumpkin cake is very much the same as my banana cake only instead of banana we are using pumpkin and instead of a few spices we are using a lot of my homemade perfectly pumpkin spice blend.  I will eventually share this with you.  Regular old pumpkin spice will work fine.  If you don't have that, I will give you a simple formula in the written recipe that will be available on my website.  

This cake is simple and delicious.  It is moist and best of all it can be dressed up or down.  I have made it in a Bundt pan in this video because we took this to our monthly church pot luck a couple of weeks ago and this made for simple portioning.  The Bundt cake does take about twice as long as baking this in a 9 x 13 pan, but if you are going for looks, go for the Bundt!     You could also make this in two loaf pans or in two nine inch rounds,  three eight inch rounds or this will make 3 dozen standard cup cakes.  That's a lot of choices!  

This cake has no added oil.  Only the eggs and buttermilk to serve as the fat along with the pumpkin puree to keep the cake moist.  You won't miss it, I promise.  This cake is delicious just the way it is or you go simple and dust with powdered sugar or really go whole hog and slather on some cream cheese frosting.  This is best done if you have made the sheet cake version of this recipe.  Today I chose to go somewhere in between with a simple icing glaze flavored up with maple and vanilla extracts and enough powdered sugar and a splash or two of milk until I got the perfect consistency.  Then I draped that glaze right over the cake and let it dry.

This cake is delicious, any way you make it.  plain, frosted or glazed, you will have them coming back for more!

I hope you give this delicious pumpkin spice Bundt cake a try and I hope you love it!

Happy Eating!

You can get a printable version of this  recipe on my website here: http://bit.ly/2d0VTP0

You can see how I made this in my YouTube video:

Noreen's Kitchen
 Pumpkin Bundt Cake


1 cup pumpkin puree
1 cup buttermilk
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
2 cups brown sugar
2 cups flour
Maple Glaze
2 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons maple extract
1 tablespoon maple syrup
2-4 tablespoons milk, to achieve thick icing

Step by Step Instructions

Preheat oven to 350 degrees.

Spray a 10-12 cup Bundt cake pan with cooking oil spray.

Whisk together pumpkin puree, buttermilk, eggs vanilla and sugar in a large bowl until well combined.

Add flour, baking powder, baking soda, spices and salt and wisk well to incorporate. 

Pour batter into prepared pan and distribute evenly.  Smooth top.

Bake for 55 to 60 minutes or until a wooden skewer inserted in the center comes out clean with no sign of wet batter.  The top will spring back when lightly touched.

Remove From oven and allow cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely before glazing.

Prepare glaze by whisking together powdered sugar, extracts, syrup and 1 tablespoon of milk at a time until you get a thick but pour-able consistency that will cling to the sides of the cake.

Drizzle  the icing evenly over the cake being sure to glaze down the center.  Allow icing to dry in before slicing and serving.

Store cake in a cake dome or air tight cake keeper.  This cake will last for up to one week, but won’t last that long, if you know what I mean!  LOL!

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