Pumpkin Spiced Bundt Cake
We start autumn in the best way! Rosa, author of Pemberley Cup&Cakes , brings us a spongy and delicious spiced pumpkin cake that she has shaped into a bundt cake with one of the beautiful Nordic Ware moulds. Do not miss the recipe, you will love it!
It is more than evident that autumn is beginning to creep in. There are many of us who are not going to put up any kind of resistance and, to begin with, I have already begun to stock up on autumn provisions so that I am not caught unawares.
One of the first recipes that have already delighted our breakfasts and snacks has been this spiced pumpkin bundt . Not only was she looking forward to turning the oven back on; Launching my new Nordic Ware® “Elegant Party” bundt cake pan was already a pure necessity. Don't you think that the simplicity of its lines is at least impeccable?
On the other hand, the combination of pumpkin and spices in the preparation of cakes and cakes is tremendously irresistible to me. Since this vegetable is usually added in the form of a puree, around this time I start to prepare a good amount and freeze it in smaller portions to have it on hand when I need it.
Although the pumpkin can be cooked in several ways to prepare this puree (in the oven, in the microwave, steamed...) of all of them I prefer to bake it ; Thus, it 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 feared…
Ingredients (for 10-12 servings)
All ingredients must be at room temperature, unless otherwise indicated.
Ingredients for the pumpkin puree (245 g approx.)
- 500 g butternut squash
- 240 ml of water
Ingredients for the bundt cake
- 225 g unsalted butter
- 300g white sugar
- 3 eggs (L)
- 2 teaspoons of pure vanilla extract
- 350 g loose wheat flour
- 1 ¾ teaspoons chemical yeast
- ¾ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 2 teaspoons ground Ceylon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice (also known as allspice)
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- 225 g of natural yogurt (not sweetened)
- 245 g pumpkin puree
*1 teaspoon=5ml / 1 tablespoon=15ml*
Preparation of the pumpkin puree:
- Preheat the oven (electric and airless) to 200ºC.
- With a large, sharp knife (the skin is quite tough), we cut the pumpkin in half, removed the seeds and fibers from inside (we left the skin) and cut it into more or less medium pieces.
- Place the cleaned pumpkin pieces in a baking dish skin side up (flesh in contact with the surface of the pan), add the water and bake for 35-45 minutes until the flesh is tender when pierced.
- Remove from the oven and let cool completely.
- Once cold, we remove the pulp with the help of a spoon (we discard the skin), we place it in the glass of our blender and we crush until we obtain a very fine purée. (We can also use a food processor.)
- We transfer the pumpkin puree to a fine or Chinese strainer and let it drain for a couple of hours on a container to collect the water that will be released (we can also place a coffee filter in the bottom of the strainer to make sure that we only discard the liquid ). This step is essential ; pumpkin contains a large amount of water that, if not removed, would ruin our recipe.
The pumpkin puree that you have made can be kept refrigerated, tightly closed in an airtight container for 1 week and in the freezer for up to 2 months. Thus, you can encourage yourself to make double the amount and freeze half... This way you will have advanced work on this recipe the day you are going to make this cake again (Because you will want to repeat it!)
Preparation of the bundt cake:
- Preheat the oven (electric and airless) to 180ºC and place the rack at medium height.
- Thoroughly grease (I usually use release spray and a pastry brush to make sure it reaches all corners) a 23 cm Ø bundt cake pan (10 cups / 2.6 l capacity) and set aside.
- In a large bowl, sift together the flour, chemical yeast, bicarbonate of soda, spices and salt. We booked.
- In the bowl of our Kitchen Aid mixer fitted with the paddle attachment (or in a large bowl with the help of a wooden spoon or spatula), beat the butter on medium speed for 1-2 minutes or until smooth. creamy and smooth.
- Next, add the sugar and continue beating at medium-high speed for 3-4 more minutes or until the mixture is fluffy and paler in color.
- Now add the eggs, lightly beaten previously and one by one. We will not add the next one until the previous one has not been completely incorporated into the dough. The mixture may initially appear "choppy"; It is completely normal and when we add the flour our dough will be smooth and homogeneous again.
- Add the vanilla extract and mix well until the mixture is smooth. As we work with the dough, it is convenient to remove the remains from the sides and bottom with a silicone spatula so that the mixture is as homogeneous as possible.
- Next, we added the dry ingredients that we had reserved (point 3) alternating them with the yogurt in the following way: ⅓ of dry ingredients, ½ of yogurt, ⅓ of ing. dried, ½ of yogurt, ⅓ of ing. dry. That is, we start and end with the dry ingredients, mixing after each addition just enough to integrate the ingredients.
- Finally, add the pumpkin puree and mix until it is evenly distributed throughout the dough, but without overdoing it in this step to maintain a tender and juicy crumb. (If you have used a mixer, we will finish mixing the puree by hand with the help of a spatula.)
- Pour the previous mixture into the previously greased mold and tap it gently against the kitchen bench so that the dough settles well in each corner of the mold design and is level (it is preferable to place a folded cloth between the mold and the surface to avoid damage). In this way, in addition, any possible air bubbles that may have formed will also be expelled.
- Bake for approximately 55 - 60 minutes or until a skewer inserted in the center comes out clean. If it doesn't, we'll keep checking every couple of minutes until it comes out.
- Remove from the oven and let it cool in the pan on a rack for exactly 10 minutes (I use the Birkmann rack, which is so beautiful that it also serves me later to present cookies and biscuits to the table). After this time, we tap against the kitchen bench again and carefully move the mold in all directions. This is how we make sure that it has detached without problem from the walls and the bottom of the mold. Carefully flip it over and let it cool completely on the wire rack.
It keeps well covered for several days at room temperature.
- The spices, along with the pumpkin, are the key to this recipe, but the final touch, totally customizable to each one's personal preference, will depend on the type and proportion of spices that we add. Discover yours!
- On this occasion, I have chosen the "Elegant Party" mold from Nordic Ware®, which seems to me quite precious, but you can use any of its models as long as it has the minimum dimensions indicated in the recipe.
- If you choose to use a commercial version of pumpkin puree, make sure that it is a 100% natural product and that the only ingredient contains pumpkin and nothing but pumpkin. It cannot be substituted for pumpkin cream or similar.
If you follow the recipe step by step, you will enjoy a perfect bundt cake. I hope you enjoy it very soon. Happy week!