Spiced Pumpkin Bundt Cake

I was very struck by how this Nordic Ware recipe stood out in good reviews and ratings, both in the number of reviews and the positive evaluations it received. Everyone praised how delicious this spiced pumpkin bundt cake turns out! And of course I had no choice but to try it.

The reviews were not misleading: simple and delicious to the max! A recipe to keep in the back of the cupboard, and one with which you can get a very fluffy, slightly moist cake -something much loved at home- that you can eat as is or paired with chocolate (either in squares or with a good melted chocolate poured over this wonderful bundt).

I hope you enjoy this recipe. At least in autumn, pumpkin season... although I have the feeling you'll want to make it again.

You can bake it in the Let it Snow pan, or in any other 10/12-cup bundt pan.

Ingredients

• 250 gr of cake flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 tsp salt
• 250 gr of sugar
• 3 eggs
• 1/2 cup oil (100 ml)
• 1/2 cup sour cream*
• 150 ml water**
• 140 gr pumpkin purée (can be canned or homemade, preferably well drained)

*You can substitute the sour cream with Greek yogurt, kefir, buttermilk...

**The original recipe includes 150 ml of water, but if when preparing the batter you see it already hydrated, omit adding it (I added very little, only about 80 ml).

Preparation

1. Preheat the oven to 175º C.
2. Prepare the Nordic Ware pan by coating the interior with a non-stick spray or melted butter (brushing well into all the crevices to ensure it's well coated).
3. In a bowl, mix the flour, baking soda, baking powder, spices and salt. Set aside.
4. In the KitchenAid bowl, add the eggs and start beating with the sugar, using the whisk attachment, until the mixture appears foamy.
5. Switch the whisk for the flexible-side beater and add the sour cream (or Greek yogurt as a substitute), the oil and the pumpkin purée to the bowl. Mix well.
6. Add half the flour, then half the water, another third of the flour, the remaining water and the rest of the flour. Mix continuously on low/medium speed until everything is incorporated.
7. Pour into the prepared bundt pan, lay a folded cloth on the counter and lift and drop the pan onto it several times (to settle the batter and help release any air bubbles that may be trapped).
8. Bake for 50-60 minutes on the oven rack, in the middle or rather lower position (I needed closer to 60 minutes, it's a very moist batter).
9. When it appears done (you'll know because the sides begin to pull away from the pan, and when you move the pan the batter doesn't wobble inside like a flan), remove it from the oven. You can also check doneness with the bundt thermometer.
10. Let the pan cool on a wire rack for 10 minutes, then unmold.
11. When serving, dust with icing sugar or cover with melted chocolate.

Notes

• One very useful thing about the Nordic Ware bundt thermometer is that it doesn't only work for bundts: it's a cake thermometer and you can use it in any type of pan and cake to know if it's done. It works in the simplest way: you insert it into the cake (as you would normally with a knife or skewer to see if the batter is raw), wait 3 seconds and remove it. If it's done, the tip will be red and you can take the cake out of the oven.
• Pumpkin cake pairs wonderfully with a chocolate topping. If you wish, once it has cooled a bit melt chocolate for melting in the microwave with 50 ml cooking cream, mix and pour over the bundt. You can also serve it in a separate bowl so everyone can add as they like, or simply accompany the bundt with some dark chocolate squares.