Pumpkin spice bundt cake

It really caught my attention how this Nordic Ware recipe stood out in good opinions and reviews, both in number of opinions and in the positive evaluations it received. Everyone was raving about how delicious this Pumpkin Spiced Bundt Cake turns out ! And obviously I had nothing left but to try it.

The opinions were not deceiving: simple and delicious as could not be! One of the recipes that remain in the back of the closet, and with which to obtain a sponge cake that is spongy, slightly moist -something that is very popular at home- and that you can eat as it is or combined with chocolate (whether in ounces or with a nice melted chocolate poured on top of this wonderful bundt.

I hope you enjoy this recipe. At least in autumn, pumpkin season... although it gives me the feeling that you want to repeat.

You can bake it in the Let it Snow pan , or in any other 10/12 cup 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 grams of sugar
• 3 eggs
• 1/2 cup of oil (100 ml)
• 1/2 cup sour cream*
• 150 ml of water**
• 140 gr of pumpkin puree (can be canned or homemade, especially drained)

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

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

Preparation

1. Preheat oven to 175ºC.
2. Prepare the Nordic Ware pan, coating the inside with release spray or melted butter (brushing well into all the gaps to ensure it is smeared).
3. In a bowl, mix the flour, baking soda, chemical yeast, spices and salt. Booking.
4. In the KitchenAid bowl, add the eggs and begin to beat together with the sugar, with the balloon attachment, until a frothy mixture is observed.
5. Swap the balloon attachment for the flexible-sided mixer and add the sour cream (or failing that, Greek yogurt), oil and pumpkin puree 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 non-stop, at low/medium speed, until everything is integrated.
7. Pour into your prepared bundt pan, place a folded cloth on your 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 be trapped in it.
8. Bake for 50-60 minutes on the oven rack, in the center position or rather low (I required more than 60 minutes, it is a very moist mixture).
9. When it looks done (you'll know because the sides start to separate from the pan, and when you move the pan the dough doesn't wobble inside like a custard), remove it from the oven. You can also verify that it is done with the help of the bundt thermometer.
10. Let the mold cool on a cooling rack for 10 minutes, and unmold.
11. When serving, dust with icing sugar or cover with melted chocolate.

Grades

• One very interesting thing about the Nordic Ware bundt cake thermometer is that it is not just for bundts: it is a cake thermometer, and you can use it in any type of mold and cake to know if it is done. It works in the simplest way: you insert it into the cake (as is usually done with a knife or toothpick, to see if the dough 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 coating. If you wish, when it has lost some heat, melt chocolate to melt in the microwave with 50 ml of cooking cream, mix and pour on top of the bundt. You can also serve it in a separate bowl so that each one can be served to their liking, or simply accompany the bundt with a few ounces of dark chocolate.