Pumpkin and Mandarin Bundt Cake

In a week, on Sunday, November 15, Bundt Cake Day is celebrated. In fact, it started as National Bundt Cake Day in the U.S., when Nordic Ware set it to celebrate its 60th anniversary, but the date crossed borders and oceans (which isn’t surprising given how widespread the use of the bundt cake has become!), and it has become the official Bundt Cake Day worldwide.

If you feel like making a delicious bundt for that day, I encourage you to make the pumpkin and mandarin bundt they're bringing us today Virginia of Sweet&Sour. It's a very easy recipe to follow and will undoubtedly be a complete success. You have a few days to go get all the ingredients, so go get them and... enjoy!

This coming November 15, "National Bundt Cake Day" is celebrated, and all of us who are fans of these "10" molds, I'm convinced we'll end up taking ours out for a walk. Or am I wrong?

I have to admit that at home we don’t wait for any special day; I’m such a fan that I’ve bought so many models over the years that I always find a special one for every recipe. They allow for a spectacular presentation, even when you’re serving a simple sponge cake, and success is guaranteed, because they’re such high quality it feels like magic. The cake unmolds perfectly, with each of its lines sharply defined. So it’s no wonder the Americans have dedicated a special day to it.

Here’s one more idea to get you inspired, too. In this case, a seasonal cake made with pumpkin and mandarins, and with a classic among its models, the Heritage.

INGREDIENTS (For a 25 cm Bundt Cake pan)

• 300 gr of pumpkin puree
• 300 gr of granulated sugar
• 300 gr of sifted all-purpose flour
• 1 pinch of salt
• 25 gr of Royal-type baking powder (1 and a half sachets)
• 5 eggs
• 100 ml of mandarin juice
• 150 ml of sunflower oil or light olive oil
• 85 gr of crème fraîche or sour cream
• 1 teaspoon of mandarin zest
• 1 tablespoon of mandarin marmalade

PREPARATION

The day before, we prepare the pumpkin puree:
Cut the pumpkin in half. Using a spoon, remove the fibers and seeds, brush the entire cut surface of the flesh with a little oil, and place it in an ovenproof dish with a splash of water.

Bake in a preheated oven at 200ºC until inserting the tip of a knife meets no resistance. Remove from the oven and let cool.

Using a spoon, we remove the pumpkin flesh, blend it well, and our puree is ready.

By the way, I used the butternut variety, but you can also make it with potimarron or Musquée de Provence.

Let's go with the Bundt Cake:
Preheat the oven to 190ºC, top and bottom heat.

We prepare our Nordic Ware mold, spraying it with Nonstick mold release spray and spreading it well into all the nooks and crannies with a brush. In this case I have used the Heritage model, which is one of the brand's timeless classics, which I find more elegant for its sinuous, harmonious lines.

We separate the yolks from the whites, and whip the egg whites to stiff peaks with the balloon whisk attachment for our Kitchen Aid, or with the hand mixer with beaters. We reserve.

In a large bowl Mix the sifted flour, baking powder, and salt. Set aside.

In a small bowl We mix the oil, the orange juice, and the zest. We set aside.

With the balloon accessory of our Kitchen Aid, or with the hand mixer fitted with the beaters, we mix the egg yolks and sugar well. We add the crème fraîche and mix again. Next, we add the mixture of liquid ingredients. Mix.

We add the pumpkin purée and the jam and mix again. Next, and with the help of a fine mesh strainer`, we add the flour mixture to this batter in three additions, sifting as we go. With each addition, we mix everything until fully incorporated.`

Finally, fold in the whipped egg whites in three additions, using folding motions.
Once our batter is ready, we pour it out about the mold, we match it with help of a spatula or the back of a damp spoon. Tap the filled mold several times against the countertop to release any air pockets that may have been trapped.

Place in the oven and bake for about 40-45 minutes, or until a skewer inserted near the inner tube comes out clean. If after the first half hour the surface is browning too much, cover with aluminum foil.

Remove from the oven and let cool for 15 minutes on the countertop, right side up. After this time, carefully unmold and let our cake cool on a cooling rack.

Nordic Ware Heritage Pan and Birkmann cooling rack

We serve it dusted with powdered sugar.

Simple, slightly moist, and fluffy. It’s ideal to accompany breakfasts or autumn afternoons.

NOTES:

- If you want to know the tips for successfully baking a Bundt Cake, click here.

- Other Bundt Cake recipes that may interest you, here.

- You can see all the Bundt pans here.

Enjoy,
Virginia