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.
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| The easiest, sweetest way to keep your cake from sticking! Sugar! |
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| Mix dry ingredients well. |
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| Add eggs and beat well. |
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| We love action photos! |
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| Allow to cool at least 15 minutes before loosening edges and flipping. |
