Pumpkin Bundt Cake

Delicious Pumpkin Bundt Cake Recipe from USA | Perfect for Anytime Cravings

Region / culture: USA | Servings: 12

Introduction

Pumpkin Bundt Cake is a delicious and moist dessert that is perfect for the fall season. This cake is made with a combination of all-purpose and whole wheat flour, pumpkin puree, buttermilk, and warm spices like cinnamon and nutmeg. Topped with a sweet and tangy orange glaze, this cake is sure to be a hit at any gathering.

History

The Pumpkin Bundt Cake recipe has been a popular choice for fall baking for many years. The combination of pumpkin and warm spices has been a classic flavor profile in baking for centuries. Bundt cakes, with their distinctive ring shape, have been a favorite dessert for gatherings and celebrations since the 1950s. This recipe combines the best of both worlds to create a delicious and festive dessert.

Ingredients

2 cups unbleached all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
0.5 tsp salt
4 tsp ground cinnamon
1 tsp ground nutmeg
1 cup canned pumpkin purée
1 cup buttermilk
0.5 cup vegetable oil
2 tsp vanilla extract
2 large eggs or equivalent egg substitute
1 cup packed light brown sugar
0.5 cup sugar
8 to 16 walnuts, garnish (optional)

Orange glaze

How to prepare

Preheat the oven to 350°F (177°C).
Coat a 10-inch bundt pan (12 cup capacity) with cooking spray.
In a medium bowl, combine both flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Put the pumpkin in a medium bowl.
Gradually whisk in the buttermilk, oil, and vanilla. Set aside.
In a large bowl, combine the eggs and both sugars.
Beat with an electric mixer at high speed until pale in color and thickened, for 3 to 5 minutes.
With a rubber spatula, alternately fold in the flour mixture and pumpkin mixture, making 3 flour additions and 2 pumpkin additions.
Scrape the mixture into the prepared pan and smooth the surface with a spatula.
Bake the cake until the top springs back lightly when touched and a toothpick inserted in the center comes out clean, for 35 to 45 minutes.
Let the cake cool in the pan on a wire rack for 10 minutes.
Loosen the edges and turn the cake out onto the rack to cool completely.

Orange glaze

Sift the confectioners' sugar into a medium bowl.
Add the vanilla and 1 tbsp of orange juice; whisk to blend.
Gradually add just enough additional orange juice until the glaze is smooth and thick yet pourable.
Slowly spoon the glaze over the cake, letting it drip down the sides.
Decorate the cake with walnuts if desired.
Let the cake stand until the glaze has set, for about 30 minutes.

Variations

Add chopped nuts or dried fruit to the batter for added texture and flavor.
Substitute applesauce for the oil to reduce the fat content of the cake.
Use a cream cheese glaze instead of the orange glaze for a tangy twist.

Cooking Tips & Tricks

Make sure to properly grease and flour your bundt pan to ensure that the cake releases easily after baking.

- Be sure to mix the wet and dry ingredients together gently to avoid overmixing, which can result in a tough cake.

- Allow the cake to cool completely before adding the glaze to prevent it from melting and running off the cake.

- For a decorative touch, garnish the cake with chopped walnuts or pecans before serving.

Serving Suggestions

Serve Pumpkin Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Pair it with a cup of hot apple cider or a pumpkin spice latte for a festive fall treat.

Cooking Techniques

Be sure to properly measure your ingredients to ensure accurate results.

- Use room temperature ingredients for best mixing results.

- Bake the cake in the center of the oven for even cooking.

Ingredient Substitutions

Use canned sweet potato puree instead of pumpkin puree for a different flavor profile.

- Substitute almond milk or coconut milk for the buttermilk for a dairy-free option.

- Use a gluten-free flour blend for a gluten-free version of the cake.

Make Ahead Tips

Pumpkin Bundt Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. The glaze can be added just before serving to prevent it from becoming soggy.

Presentation Ideas

Decorate the Pumpkin Bundt Cake with a dusting of powdered sugar, a sprinkle of cinnamon, or a drizzle of caramel sauce for a beautiful presentation. Serve it on a cake stand or platter for an elegant touch.

Pairing Recommendations

Pair Pumpkin Bundt Cake with a hot cup of coffee or tea for a cozy fall dessert. It also pairs well with a glass of milk or a scoop of ice cream for a sweet treat.

Storage and Reheating Instructions

Store leftover Pumpkin Bundt Cake in an airtight container at room temperature for up to 3 days. To reheat, place a slice of cake in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Pumpkin Bundt Cake contains approximately 250 calories. Calories are a measure of the energy content of food and are important for maintaining a healthy weight.

Carbohydrates

Each serving of Pumpkin Bundt Cake contains approximately 45 grams of carbohydrates. Carbohydrates are the body's main source of energy and are important for overall health and well-being.

Fats

Each serving of Pumpkin Bundt Cake contains approximately 10 grams of fat. Fat is essential for the absorption of certain vitamins and minerals and provides a concentrated source of energy.

Proteins

Each serving of Pumpkin Bundt Cake contains approximately 3 grams of protein. Protein is important for building and repairing tissues in the body and plays a crucial role in overall health.

Vitamins and minerals

Pumpkin Bundt Cake is a good source of vitamin A, vitamin C, and iron. Vitamin A is important for vision and immune function, vitamin C is an antioxidant that helps protect cells from damage, and iron is essential for oxygen transport in the body.

Alergens

This recipe contains wheat and eggs. It can be easily modified to be gluten-free by using a gluten-free flour blend and an egg substitute for those with allergies or dietary restrictions.

Summary

Pumpkin Bundt Cake is a delicious dessert that is relatively low in calories and provides a good source of carbohydrates, fats, proteins, vitamins, and minerals. It can be enjoyed as a special treat during the fall season.

Summary

Pumpkin Bundt Cake is a delicious and moist dessert that is perfect for the fall season. With warm spices, a sweet orange glaze, and a tender crumb, this cake is sure to be a hit at any gathering. Enjoy a slice with a cup of coffee or tea for a cozy and comforting treat.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pumpkin Bundt Cake. It was many years ago, when I was just a young girl living in a small town in the countryside. I had always loved baking, and I would spend hours in the kitchen with my mother, watching her as she whipped up delicious treats for our family.

One day, while rummaging through an old recipe book that belonged to my grandmother, I came across a worn and tattered page that caught my eye. It was a recipe for Pumpkin Bundt Cake, handwritten in faded ink and stained with splatters of batter. As I read through the ingredients and instructions, I knew that I had to give it a try.

I gathered the necessary ingredients and set to work, following the recipe to the letter. The kitchen was filled with the warm, spicy scent of cinnamon and nutmeg as the cake baked in the oven. When it was finally done, I couldn't wait to taste it.

The first bite of the Pumpkin Bundt Cake was pure bliss. The cake was moist and tender, with a rich pumpkin flavor that was perfectly complemented by the warm spices. I knew that I had stumbled upon a truly special recipe, one that would become a favorite in my family for years to come.

As I shared the cake with my family and friends, they all raved about how delicious it was. They begged me to make it again and again, and soon it became a staple at every gathering and celebration.

Over the years, I have made some small tweaks to the recipe, adding a touch of vanilla here and a sprinkle of chopped nuts there. But the core of the recipe remains the same, just as it was on that faded page in my grandmother's recipe book.

I have shared the recipe with countless people over the years, passing it on to friends and neighbors who have all fallen in love with the Pumpkin Bundt Cake. I have even entered it into baking contests, where it has won me numerous blue ribbons and accolades.

But for me, the true joy comes from baking the cake for my loved ones and seeing the smiles on their faces as they take that first bite. It warms my heart to know that a simple recipe, stumbled upon by chance, has brought so much happiness to so many people.

So whenever I bake a Pumpkin Bundt Cake, I think back to that day when I first discovered the recipe in my grandmother's old recipe book. And I am grateful for the gift of that moment, and for all the moments since, when this humble cake has brought joy and love to those around me.