Many of my fall desserts use pumpkin, a versatile flavour. It makes Pumpkin Creme Brulee, chewy pumpkin oatmeal cookies and soft pumpkin bundt cakes and breads. Pumpkin flavour, warm autumn spices, and texture are perfect.
Ingredient
ButterSugarLight Brown SugarEggsPumpkin PuréeFlourMilkWarm SpicesVanillaCream CheesePowdered Sugar
Direction
1
Pre-heat your oven to 350°F / 180°C and grease your bundt pan. I prefer bake spray, but you can use butter, cake goop, or cooking spray. Preventing the cake from sticking and breaking requires getting into every pan corner.
2
Cream butter and sugars. I used a stand mixer with a paddle attachment, but you can also use an electric mixer, a large bowl, a wooden spoon, and some elbow grease.
3
Beat medium speed between adding room-temperature eggs one at a time Pour in pumpkin puree, milk, and vanilla. Just combine. The cake batter will smooth out after adding flour, even if it looks curdled.
Sift flour, baking powder, baking soda, salt, and spices in a medium bowl. Mix flour mixture until combined, then add to cake batter. Mix slowly until combined. Scrape the bowl sides for unmixed flour.
4
Bake the pumpkin cake batter in the bundt pan for 40–45 minutes or until a skewer inserted into the middle comes out clean. This cake is moist, so crumbs on the skewer are okay.
5
Allow the cake to cool on the worktop for 10 minutes before flipping it onto a wire rack. Cool the bundt cake before glazing with cream cheese.