Pumpkin Bundt Cake
This one is guaranteed to satisfy all of your pumpkin cravings.
WHAT YOU NEED
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 ½ teaspoons of spice mix*
1 cup of vegetable oil
1 cup of brown sugar
¼ cup of white sugar
15 oz of pure pumpkin puree (not pumpkin pie filling)
8 oz cream cheese, at room temperature
4 oz butter, at room temperature
2 cups of powdered sugar
1 teaspoon of vanilla
½ teaspoon of spice mix*
optional red and yellow food coloring
toast and grind (I used pestle and mortar but use a spice grinder if you have one) 10 cloves and 10 green cardamom pods. I crack the cardamom pods, empty the seeds, and discard the pods. Once ground, add the cinnamon and mix well together.
**This recipe will give you enough for a standard bundt pan. If you want to create the full pumpkin like I did, then simply make two batches.
HOW TO DO IT
Preheat your oven to 350 degrees F.
Add the dry ingredients (flour, baking powder, baking soda, salt, and spice mix) into the bowl of a stand mixer and mix well with the paddle attachment
In a separate large bowl, mix together the remaining ingredients (oil, eggs, sugars, and pumpkin puree) until well combined
Add the wet ingredients into the dry and mix until well combined
Pour the cake batter into a greased bundt pan and bake in the preheated oven for 40-50 minutes or until a cake tester comes out clean
Once baked, allow to cool completely before frosting
While the cake is baking, prepare the frosting
Add the cream cheese and butter into the bowl of your stand mixer fitted with the paddle attachment and beat on high until light and fluffy
Add the powdered sugar, vanilla, and spice mix and continue beating. Use your preference and judgment on the consistency – if you like it a little looser, add a splash of milk or cream.
Once the cake is completely cooled, apply the frosting liberally and devour!
If you are making the full pumpkin, you can fill the hole in the middle of the bundt pan by making a few muffins – there is enough batter to make 3 muffins if you want. Additionally, use the food coloring to adjust the color of the frosting to your desired pumpkin color. You could also leave the frosting its natural color – it’s equally as delicious. When assembling the cake as the full pumpkin, slice the tops of the two separate cakes off to level them, apply uncolored frosting in between them before frosting the entire cake in the colored frosting.
Fall is a wonderful season for many reasons – the weather cools down, trees display a wonderful array of colors, Halloween sends everyone into a sugar rush, and of course, the pumpkin craze starts. I must have missed it, but I don’t remember people going bananas over pumpkin-spice-insert anything here. It’s everywhere! I am not one to go to Starbucks or anywhere else and get all pumped up by these creations. But at the same time, if you can’t beat them, join them. So I have made a pumpkin cake that hits all the right fall notes: my own spice mix with cloves, green cardamom, and cinnamon which is guaranteed to provide that authentic feeling of fall, ample amounts of pure pumpkin puree to give the cake not only a wonderful color but also add the obligatory pumpkin element, and indulgent cream cheese frosting to take it to the top. This cake is seriously dangerous and I would caution against eating too much of it for you might experience the true pumpkin craze. With Halloween just around the corner, this is a fantastic treat for even the most demanding of customers. Happy eating and baking!