Pumpkin and Tangerine Bundt Cake

Within a week, next Sunday November 15, Bundt Cake Day is celebrated. It actually started as National Bundt Cake Day in the US, when Nordic Ware set it to celebrate their 60th anniversary, but the date crossed borders and oceans (no wonder when the use of the bundt cake has become so widespread! ), and has become the official bundt cake day around the world.

If you feel like preparing a delicious bundt for that day, I encourage you to prepare the pumpkin and tangerine bundt that Virginia from Sweet&Sour brings us today. It is a very easy recipe to follow and it will undoubtedly be a success. You have a few days to go find all the ingredients, so go get them and... Enjoy!

"National Bundt Cake Day" will be celebrated next November 15, and all of us who are fans of these "10" molds , I am convinced that we will end up taking ours for a walk. Or am I wrong?

I have to admit that at home we do not wait for any special day, I am such a fan that I have so many models acquired over the years, that I always find a special one for each preparation. They allow you a spectacular presentation, even when what you serve is a simple cake, and you have guaranteed success, because they are of such a high quality that it seems magical. The cake comes out perfectly, with each of its lines perfectly marked. So no wonder these Americans have dedicated a special day to it.

Here I leave you one more proposal so that you too can be encouraged. In this case, a seasonal cake based on pumpkin and tangerines, 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 common sugar
• 300 gr of sifted common flour
• 1 pinch of salt
• 25 gr of Royal type raising agent (1 envelope and a half)
• 5 eggs
• 100 ml of mandarin juice
• 150 ml light olive or sunflower oil
• 85g of Creme Fraiche or Sour Cream
• 1 teaspoon of tangerine zest
• 1 tablespoon of Mandarin jam

PREPARATION

The day before we prepare the pumpkin puree:
We open the pumpkin in half. With the help of a spoon we remove the threads and the pips, we varnish the interior of the entire surface of the pulp with a little oil and place in a refractory dish with a culin of water.

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

With the help of a spoon we remove the pulp from the pumpkin, we crush it well and our puree is ready.

By the way, I have used the butternut variety, but you can also do it with the potimarron or nutmeg varieties from Provence.

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

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

We separate the yolks from the whites, and we mount the whites to the point of snow with the balloon accessory of our Kitchen Aid , or with the hand mixer equipped with the rods . We booked.

In a large bowl, mix the sifted flour, the raising agent and the salt. We booked.

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

With the balloon accessory of our Kitchen Aid , or with the hand mixer equipped with the rods, we mix the egg yolks and sugar well. Add the creme fraiche and mix again. Then add the mixture of liquid ingredients. We mix.

Add the pumpkin puree and jam and mix again. Next, and with the help of a fine mesh strainer , we add the flour mixture three times over this dough, while we sift it. In each addition we will mix everything until we integrate it.

Finally, we add the whipped egg whites three times, with enveloping movements.
Our dough is ready, we pour it over the mold , we even it out with the help of a spatula or the back of a wet spoon. We hit the filled mold several times against the counter, so that any air pockets that may have been trapped come out.

Place in the oven and cook for about 40-45 minutes or until a needle inserted into the part closest to the inner tube comes out clean. If after the first half hour we see that the surface is browning too much, we cover it with aluminum foil.

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

Nordic Ware heritage pan and Birkmann cooling rack

We serve sprinkled with icing sugar.

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

GRADES:

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

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

- You can see all the bundt pans here .

To enjoy,
Virginia