i should make bundt cakes more often. they're easy to make, feed a lot of people, don't need any fancy styling to look good, and transport well. it doesn't hurt that i've never met one i didn't like. but i suppose that's true of all cakes, not just the bundt variety.
this cake is no different. it's a perfectly spiced pumpkin bundt cake topped with a plain old glaze spiked with cinnamon. it goes really well with coffee in the morning, hits the sweet spot in the afternoon, and makes a great dessert after dinner.
pumpkin spice bundt cake
adapted from joy the baker cookbook
10 minutes prep, 1 hour bake, 2 hours cool; makes 1 bundt cake
for the cake:
2 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
2 cups (15 ounce can) pumpkin puree
for the icing:
2 1/2 cups powdered sugar
1 teaspoon ground cinnamon
6 tablespoons heavy cream or milk
- preheat your oven to 350F. grease a bundt pan and set aside.
- to make the cake, in a large bowl, whisk the sugar, flour, baking powder, baking soda, salt, and spices. in a separate, smaller bowl, whisk the oil, milk, vanilla, pumpkin, and eggs together.
- pour all of the wet ingredients into the dry and fold together. pour the batter into the bundt pan and bake 50 minutes to an hour, or until a toothpick comes out clean. let cool in the pan for 30 minutes before turning out and cooling completely on a wire rack.
- to make the icing, whisk the powdered sugar and cinnamon. add the heavy cream or milk about 1 tablespoon at a time until it is the desired consistency. pour the glaze over the cake when cool.