Continuing on with my bundt cake obsession (along with collecting vintage bundt pans on Etsy), here’s another winner winner
chicken pumpkin dinner. You guys, can’t you just feel Fall right around the corner? It’s a week away! Bust out those cans of pumpkin puree you’ve been hoarding all year and go pumpkin crazy! No excuses!
Maybe I love bundt cakes so much because they just look like one humungous donut. I mean, they do, right? Put it in perspective… look at the photo above from much further away and it looks like a gargantuan glazed pumpkin donut. Speaking of pumpkin donuts… does anyone in Portland know of a donut place that makes seasonal pumpkin donuts? I need to know this info, ASAP.
Needless to say, this turned out aahmazing. I’m always on a quest to make my bundt cakes super-moist because I’m not a fan of dry ones. My coworkers thought it was a hit, and even exclaimed how moist they thought it was too. Usually the trick is substituting part of the butter in the recipe (if it calls for it) for canola or veggie oil. It works wonders. Also, buttermilk = key. If I don’t have buttermilk on hand, then I’ll make my own “vegan” version by using soy, almond or coconut milk mixed with 1 tbsp of apple cider vinegar and/or a squeeze of lemon juice. I let that sit and curdle for a few before adding it to the batter. Here’s my recipe adaptation below. Enjoy this most awesome pumpkin-filled time of year!
Also, Henry David Thoreau, I heart you.
Super Moist Pumpkin Bundt Cake
- 1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing the pan
- 1/2 cup canola oil
- 2 1/4 cups all-purpose flour, plus additional for dusting the pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/4 cups (or 1 15 oz can) solid pack pumpkin puree
- 3/4 cup almond coconut milk (or any other milk)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 3 large eggs
For the glaze:
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- 1-3 tablespoons milk or cream
- Preheat oven to 350°F. Butter and flour bundt pan.
- Make your “buttermilk”: combine the almond coconut milk and apple cider vinegar in a bowl. Let stand for at least 5 minutes.
- Meanwhile, combine together flour, baking powder, baking soda, cinnamon, allspice, pumpkin spice and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.
- Beat butter, oil and sugars in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
- To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.