Pumpkin spice bundt cake

I was very impressed by how this Nordic Ware recipe was getting great reviews and opinions, both in terms of the number of opinions and the positive evaluations it received. Everyone raved about how delicious this pumpkin spice bundt cake is ! And obviously I had no choice but to try it.

The reviews were not deceiving: simple and delicious beyond belief! A recipe that remains in the back of the cupboard, and with which you get a sponge cake that is very spongy, slightly moist - something that is very popular at home - and that you can eat as is or combined with chocolate (either in ounces or with a good melted chocolate poured over this wonderful bundt cake.

I hope you enjoy this recipe. At least in autumn, when pumpkins are in season... although I have a 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 capacity bundt pan .

Ingredients

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

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

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

Preparation

1. Preheat oven to 175º C.
2. Prepare your Nordic Ware pan by coating the inside with release spray or melted butter (brushing well into all the nooks and crannies to ensure it is evenly 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 begin to beat together with the sugar, using the whisk attachment, until a foamy mixture appears.
5. Switch from the whisk attachment to the flexible-sided mixer and add the sour cream (or Greek yogurt), oil and pumpkin puree to the bowl. Mix well.
6. Add half of the flour, then half of the water, another third of the flour, the remaining water and the rest of the flour. Mix continuously, at low/medium speed, until everything is combined.
7. Pour into the prepared bundt pan, lay a folded cloth on the counter, and lift and drop the pan on top of it a few times (to settle the batter and help release any air bubbles that may have been trapped in it).
8. Bake for 50-60 minutes on the middle or lower rack of the oven (I needed more like 60 minutes, it's a very moist mixture).
9. When it looks done (you'll know because the sides start to pull away from the pan, and when you move the pan the batter doesn't wobble around inside like a flan), remove it from the oven. You can also check to see if it's done using a bundt thermometer.
10. Let the mold cool on a cooling rack for 10 minutes, then remove from the mold.
11. When serving, sprinkle with icing sugar or cover with melted chocolate.

Grades

• One cool thing about the Nordic Ware Bundt Cake Thermometer is that it's not just for bundts: it's a cake thermometer, and you can use it on any kind of pan and cake to check if it's done. It works in the simplest way: you stick it into the cake (as you normally do with a knife or toothpick, to see if the batter is raw or not), wait 3 seconds, and remove it. If it's done, the tip will be red and you can remove the cake from the oven.
• Pumpkin cake goes wonderfully well with a chocolate frosting. If you wish, once it has cooled down, melt some chocolate in the microwave with 50 ml of cooking cream, mix and pour over the bundt. You can also serve it in a separate bowl so everyone can serve themselves as they like, or simply accompany the bundt with a few ounces of dark chocolate.