Pumpkin Bundt

Pumpkin Bundt

Autumn. The most glorious season of all. And with it comes such beautiful veggies. I normally make a Thanksgiving Pumpkin bread to dream about, but this is the perfect little any time of day, easy to make Pumpkin cake. You don’t need a lot of time. You don’t need a lot of ingredients. A great cake for that weekend kayaking trip, or just to have with a cuppa. Delicious, light and you don’t even need the icing.

I took artistic license and added cloves, allspice, ginger and nutmeg (@ 1/4 – 1/2 teaspoon each) and very glad that I did. A sprinkling of confectioners sugar and some pumpkin seeds make this simple and elegant.

Here’s all you do:

For the cake:

  • 2 cups granulated sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 cup canned pumpkin
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt

 For the glaze:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons canned pumpkin
  • ¼ teaspoon cinnamon
  • 2 tablespoons butter, melted and cooled
  • Preheat oven to 350° F. Grease and flour a 12-cup Bundt pan (I like to use Pam spray).  Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy.  Slowly add the eggs, one at a time, and continue mixing until well incorporated.  Add the pumpkin, sour cream and vanilla, mixing on slow speed until well blended.  While mixer is still going on slow, add the flour, one cup at a time. Next, add the cinnamon, baking soda and salt. Blend until well incorporated. (NOTE: I added all the dry ingredients together and then blended into the wet mixture. Just because that’s how I always incorporate it. Do what you like best.)Pour cake batter into prepared Bundt cake. Bake for 50- 60 minutes or until a knife inserted into the center comes out clear.
  • For the glaze:
    1. Place powdered sugar in a medium bowl. Slowly whisk milk into the powdered sugar. Continue whisking until no lumps appear.
    2. Continue whisking while adding vanilla, canned pumpkin, cinnamon and melted butter.
    3. Once glaze is smooth, gently pour over the top of the Bundt cake, allowing to drizzle down the side of the cake.
    4. Slice, serve and enjoy.

I am soooo glad I added the nutmeg, allspice, cloves and ginger! Couldn’t help myself and happy I did. This was a lovely silky batter with no raisins and walnuts. Could not imagine it was going to be decent with out those but I wanted to stick close to the recipe and then decide. Yep, less is more here.

Welcome Happy Autumn.

Bon Appétit!

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