Spiced Pumpkin Bundt Cake

We start autumn in the best way! Rosa, author of Pemberley Cup&Cakes, brings us the recipe to make a fluffy and delicious spiced pumpkin cake in the shape of a bundt cake (she achieves it with one of Nordic Ware's beautiful molds, the Elegant Party!) Don't miss the recipe or all the tips she gives to achieve a perfect bundt-style cake. The result in shape and flavor you will love! She also tells us the recipe for making pumpkin purée, the secret ingredient for this delicious cake. Go for it!

Mold Elegant Party from Nordic Ware

It's more than obvious that autumn is beginning to make itself known. Many of us won't put up any resistance and, to start, I have already begun stocking up on autumn provisions so I won't be caught off guard.

One of the first recipes that has already delighted our breakfasts and snacks has been this spiced pumpkin bundt. I not only longed to turn the oven back on; breaking in my new bundt cake pan “Elegant Party” from Nordic Ware® was already a pure necessity. Don't you think the simplicity of its lines is at least impeccable?

On the other hand, the combination of pumpkin and spices in cakes and tarts is incredibly irresistible to me. Since this vegetable is usually added in purée form, at this time of year I start preparing a good amount and freezing it in smaller portions to have it on hand when I need it.

Although pumpkin can be cooked in various ways to prepare this purée (in the oven, in the microwave, steamed…) of all of them I prefer to roast it; it thus acquires a characteristic nuance that, in my opinion, gives a very special touch to the final recipe. So, how long will it take you to try it? Tomorrow? I suspected as much…

Ingredients (for 10-12 servings)

All ingredients should be at room temperature, unless otherwise indicated

Ingredients for the pumpkin purée (approx. 245 g)

• 500 g butternut-type pumpkin
• 240 ml water

Ingredients for the bundt cake

• 225 g unsalted butter
• 300 g white sugar
• 3 eggs (L)
• 2 teaspoons of pure vanilla extract
• 350 g all-purpose wheat flour
• 1 ¾ teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground Ceylon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice (also known as “allspice”)
• ⅛ teaspoon ground clove
• ⅛ teaspoon ground ginger
• 225 g natural yogurt (unsweetened)
• 245 g pumpkin purée

*1 teaspoon=5 ml / 1 tablespoon=15ml*

Microplane spice grater, Skeppshult pepper and spice jar, Elegant Party bundt mold and T&G acacia cutting board

Preparation

Making the pumpkin purée:

1. Preheat the oven (conventional, no fan) to 200ºC.
2. With a large sharp knife (the skin is quite hard), cut the pumpkin in half, remove the seeds and fibers from the inside (leave the skin) and cut it into medium-sized pieces.
3. Place the cleaned pumpkin pieces in an ovenproof dish with the skin facing up (the flesh in contact with the surface of the dish), add the water and roast for 35-45 minutes until the flesh is tender when pierced.
4. Remove from the oven and let cool completely.
5. Once cool, scoop out the flesh with a spoon (discard the skin), place it in the bowl of your blender and purée until very smooth. (You can also use a food processor.)
6. Transfer the pumpkin purée to a fine-mesh sieve or chinois and let drain for a couple of hours over a container to collect the water it will release (you can also place a coffee filter at the bottom of the sieve to ensure you only discard the liquid). This step is essential; pumpkin contains a lot of water which, if not removed, would ruin our recipe.

The pumpkin purée you made keeps refrigerated in a tightly closed airtight container for 1 week and in the freezer up to 2 months. That way, you can make double the amount and freeze half... That will give you a head start on this recipe the day you want to make this cake again (Because you will want to repeat it!).

Bundt cake preparation:

1. Preheat the oven (conventional, no fan) to 180ºC and place the rack in the middle position.
2. Grease thoroughly (I usually use a baking release spray and a pastry brush to make sure it reaches every nook) a 23 cm Ø bundt pan (10 cups / 2.6 l capacity) and set aside.
3. In a large bowl sift together the flour, baking powder, baking soda, spices and salt. Set aside.
4. In the bowl of our Kitchen Aid–type stand mixer fitted with the paddle attachment (or in a large bowl using a wooden spoon or spatula), beat the butter at medium speed for 1-2 minutes or until it becomes creamy and smooth.
5. Next, add the sugar and continue beating at medium-high speed for 3-4 more minutes or until you obtain a fluffy, paler mixture.
6. Now add the eggs, lightly beaten beforehand, one at a time. Do not add the next until the previous one has been fully incorporated into the batter. The mixture may look "curdled" at first; this is completely normal and when we add the flour our batter will become smooth and homogeneous again.
7. Stir in the vanilla extract and mix well until the mixture is uniform. As you work the batter, it is helpful to scrape down the sides and bottom with a silicone spatula so the mixture is as homogeneous as possible.
8. Then add the reserved dry ingredients (point 3) alternating with the yogurt as follows: ⅓ dry ingredients, ½ yogurt, ⅓ dry ingredients, ½ yogurt, ⅓ dry ingredients. That is, start and finish with the dry ingredients, mixing after each addition only enough to incorporate the ingredients.
9. Finally incorporate the pumpkin purée and mix until it is evenly distributed throughout the batter, but do not overmix to keep a tender and moist crumb. (If you used a stand mixer, finish mixing the purée by hand with a spatula.)
10. Pour the mixture into the pan previously greased and give the pan a few gentle taps on the countertop so the batter settles into every nook of the pan's design and levels out (it's preferable to place a folded cloth between the pan and the surface to avoid damage). This will also help release any air bubbles that may have formed.
11. Bake for approximately 55 - 60 minutes or until a skewer inserted in the center comes out clean. If it doesn't, check every couple of minutes until it does.
12. Remove from the oven and let cool in the pan on a rack for exactly 10 minutes (I use the Birkmann rack, which is so pretty I also use it later to present cookies and cakes at the table). After this time, tap the pan against the countertop again and move the pan carefully in all directions. This ensures it has released from the sides and bottom of the pan without issue. Invert carefully and let cool completely on the rack.

The bundt cake keeps for several days well covered at room temperature.

Notes

• The spices, together with the pumpkin, are the key to this recipe, but the final touch, fully adjustable to personal preference, will depend on the type and proportion of spices you add. Discover yours!
• On this occasion, I chose the “Elegant Party” mold from Nordic Ware®, which I find absolutely lovely, but you can use any of their models as long as it has the minimum dimensions indicated in the recipe.
• If you choose to use a commercial version of pumpkin purée, make sure it is a 100% natural product and that pumpkin is the only ingredient. It cannot be substituted with pumpkin cream or similar.

Rosa

Tellier mechanical scale and Birkmann cooling rack

Emile Henry white ramekin No. 8, T&G acacia cutting board and Birkmann cooling rack