Monday, November 7, 2016

Pumpkin Bundt Cake



There was a family birthday party eight days ago. Naturally I baked a cake. On Saturday, I received a call from my mom asking if I didn't have something sweet stashed away in the freezer. Guilt city!

Clearly, I had to bake something. So I went for a pumpkin Bundt cake. Now, if you're like me, you sometimes find Bundt cake a little bit dry (insert smacking of lips sound here). I was determined to enjoy all the moistness pumpkin has to offer.

So I used vegetable oil. But, you know, butter adds such a lovely indulgent flavor, so I melted a little butter to use as well. The cake came out beautifully moist. No lip smacking except of the good kind. And my mother loved it.

If you're not fond of sweet cakes, I think you could easily reduce the sugar without any problem. Because it is loaded with sugar (but come on, this is a Bundt cake which provides a lot of servings!), I did not add powdered sugar to the top, nor did I add a glaze. If I had been serving it to guests, I would have done one or the other because we eat with our eyes.

Pumpkin Bundt Cake

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter (1/2 stick), melted + extra for pan
1/4 cup vegetable oil
1 15-ounce can pumpkin
2 large eggs, room temperature
1 cup sugar + extra for pan
1 cup dark brown sugar
2 teaspoons vanilla

Preheat oven to 350. Grease the Bundt pan well with butter and sprinkle sugar on it as you would flour to prevent sticking.

Mix together, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. Combine 1/4 cup butter, oil, and beat on low. Add the eggs and beat. Add the sugars and beat on slow, increasing the speed. Add the can of pumpkin and beat 3-4 minutes. Slowly add the flour mixture, a bit at a time. Add the vanilla and beat well.

Bake 50 minutes or until a cake tester comes out clean. Allow to rest on a rack about 15 minutes, then loosen the edges and middle and flip onto a serving plate. Serve warm or cold.

The easiest, sweetest way to keep your cake from sticking! Sugar!

Mix dry ingredients well.

Add eggs and beat well.

We love action photos!

Allow to cool at least 15 minutes before loosening edges and flipping.



21 comments:

  1. I bet the dark brown sugar adds to the overall taste too, I like experimenting with it over the light. Looks yummy! Can't wait for the next visit to Wagtail, thanks for sharing the recipe.

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    1. I love dark brown sugar. The molasses in it adds to the richness of flavor.

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  2. The dark brown sugar also adds some moisture.
    Lip smacking good!

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    1. Good point, Libby. I didn't even think about that!

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  3. rebarger@bellsouth.netNovember 7, 2016 at 9:46 AM

    A cream cheese icing might also be good with this wonderful cake.

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  4. Hey, this even has me, a non cake eater, smacking my lips! You could also substitute a nice pumpkin pie spice blend for the cinnamon and nutmeg, for a double dose of fall!

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    1. You absolutely could, Leslie! Excellent idea.

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  5. I love your tip about using sugar instead of flour to keep the cake from sticking to the pan! I'll be doing that from here on out!

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    1. Kim, I haven't had cake stick to a Bundt pan since I learned that trick. It works beautifully!

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  6. I had never heard of using sugar instead of flour to keep the cake from sticking. What a neat idea. Now if I can just remember to try it. . .
    Pat
    patdupuy@yahoo.com

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  7. Oh Krista - what a delicious and moist looking cake. I am going to have to make a mad dash to the grocery store to get the pumpkin, because when I was there yesterday they only had a handful of cans left, and I just grabbed enough to make a Bourbon Pumpkin Cheesecake. Keep your fingers crossed that I can get my hand on one 15-OZ can -- I knew I should have bought more!

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  8. looks yummy. love the sugar instead of flour in the pan thing. will be trying that one for sure. cannot wait for the new release!

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  9. Making this next - I love the sugar dusting the pan!

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  10. I'd like to bake this in loaf pans instead of a bundt pan. Any suggestions for bake time?

    Thank you.

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  11. I'd like to bake this in loaf pans instead of a bundt pan. Any suggestions for bake time?

    Thank you!

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  12. I'd like to bake this in loaf pans instead of a bundt pan. Any suggestions for bake time?

    Thank you.

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  13. Hi Kerstin, I would imagine 30-35 minutes, but it would depend on the size of your loaf pan. If it were me, I would check on them at 20 minutes, which will probably be too early, then give them more time. Check with a cake tester (bamboo stick) to see if they're done. Good luck!

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