Pumpkin Bundt Cake

PUMPKIN BUNDT CAKE

YIELDS: 1 Bundt Cake or 7-8 Mini Bundts

PREP TIME: 15 mins

COOK TIME: 35 mins

 

INGREDIENTS:

2 cups All Purpose Flour (253 grams)  I use King Arthur Flour

½ teaspoon Kosher Salt  (I use Diamond Crystal Kosher Salt)

1 teaspoon Baking Soda

½ teaspoon Baking Powder

1 teaspoon Ground Cloves

1 teaspoon Ground Cinnamon

1 teaspoon Ground Nutmeg

1 and ½ Sticks Unsalted Butter, room temperature (170 grams or 6 oz)

2 cups Sugar

15 oz Can Pumpkin Puree (425 grams)

2 Large Eggs

 

DIRECTIONS:

Beat butter and sugar together until the butter is evenly distributed in the sugar.

Add the Pumpkin puree and beat until combined.

Add the large eggs and beat until fully incorporated and fluffy.

In a separate bowl, add the flour, soda, salt, powder, cinnamon, cloves, and nutmeg together and mix well.

Mix dry ingredients with the wet ingredients and beat until just incorporated. Do not overmix this batter.

Pour into prepared pans and bake at 325 for approximately 65-75 minutes.

The internal temperature should be between 200 - 205 F.

Eat them plain or add your favorite glaze. I like a simple powdered sugar glaze. 2 cups powdered sugar, 2 tablespoons milk (adding more or less for consistency), and pumpkin pie spice, cinnamon, or even maple syrup. Stir together until all lumps are removed and drizzle on your cake.

 

Recipe adapted from Once Upon A Chef