Description
This Pumpkin Spice Bundt Cake is a moist and flavorful dessert perfect for autumn or any time you crave warm spice and rich pumpkin taste. The combination of cinnamon, nutmeg, cloves, and ginger enhances the natural sweetness of pumpkin puree, while the Bundt shape offers an elegant presentation. Easy to prepare and bake, this cake is sure to delight family and guests with its tender crumb and aromatic spices.
Ingredients
Dry Ingredients
- All-purpose flour: 250 g (2 cups)
- Granulated sugar: 200 g (1 cup)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground ginger: 1/4 tsp
Wet Ingredients
- Unsalted butter: 120 g (1/2 cup), melted
- Large eggs: 2 (approx. 100 g)
- Pumpkin puree: 240 g (1 cup)
- Milk: 60 ml (1/4 cup)
- Vanilla extract: 1 tsp
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F) and grease your Bundt pan thoroughly to ensure the cake does not stick.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk these ingredients together until well blended.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, large eggs, pumpkin puree, milk, and vanilla extract until smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, folding gently with a spatula or wooden spoon until just combined. Avoid overmixing to maintain a tender texture.
- Fill Bundt Pan: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula for an even bake.
- Bake the Cake: Place the Bundt pan in the oven and bake for 45 to 55 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.
- Cool and Remove: Allow the cake to cool in the pan on a wire rack for about 15 minutes. Then invert the Bundt pan to remove the cake and let it cool completely on the wire rack before serving.
Notes
- Use room temperature eggs and milk for better batter consistency.
- Ensure the Bundt pan is well-greased, including all grooves, to prevent sticking.
- Check for doneness at the 45-minute mark to avoid overbaking.
- For extra moisture, you can brush the cake with a simple syrup after baking.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
