November 15, 2013 by BettyCupcakes
Top 5 Random Reasons to Celebrate This Week:
- Sam said, “High five!” to the dog!
- We raked all the leaves last weekend!
- It snowed (kind of)!
- I’ve gone to the gym twice this week!
- We had a dinner party on Monday night (and y’all know I made a cake)!
I’m sharing this cake with you today because it’s National Bundt Cake Day. If there is a more worthy food holiday, I’m not sure what it is.
This Pumpkin Spice Bundt Cake was originally inspired by the Cinnamon Sugar Doughnut Muffins from The Back in the Day Bakery Cookbook. My plan was to make ONE GIANT DONUT and slather it in that sugary sweet glaze that shatters when you take a bite.
I won’t lie and tell you this tastes like a donut, but it turned out to be a pretty awesome bundt cake. Even after a few days in the fridge, it’s still moist and soft. A quick nuke in the microwave softens the glaze and makes for a gooey afternoon treat (not that I would know).
Even wee baby fingers couldn’t resist the silky icing and sparkling sprinkles. This would be my “True Life: I’m a mom and a food blogger” picture.
I’ll keep working on my ONE GIANT DONUT cake idea and get back to you. Until then, keep calm and bundt cake on.
Pumpkin Spice Bundt Cake
For the cake:
- 3 cups all-purpose flour/whole wheat flour blend (mine is about 50/50)
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter, softened
- 3/4 cup white sugar
- 1/4 cup dark brown sugar
- 3/4 cup pumpkin puree
- 2 large eggs
- 1 1/2 cups milk (I used 2%)
For the glaze:
- 3 tablespoons unsalted butter
- 2 cups sifted powdered sugar
- 2 tablespoons milk (I used 2%)
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
For the cake:
- Preheat oven to 350. Grease your 12 cup capacity bundt pan thoroughly with cooking spray.
- Combine the flour, baking soda, baking powder, sea salt, and pumpkin pie spice in a medium mixing bowl and whisk to combine. Set aside.
- In a stand mixer, or using a hand mixer, combine the softened butter and the white sugar and brown sugar. Beat on medium high until completely incorporated, about 4-5 minutes. Mixture will not be fluffy.
- Scrape down the sides of the bowl and add the pumpkin puree to the butter and sugar mixture. Beat on medium until thoroughly combined, about 3 minutes.
- Scrape down the sides of the bowl and add the eggs. Beat on medium low until eggs are mixed in, about 2-3 minutes.
- Turn mixer down to low and add half of the flour mixture. Beat on low until just combined, about 1 minute.
- Add half the milk to the mixing bowl and beat 30 seconds.
- Add the rest of the flour mixture to the mixing bowl and beat on low just about 1 minute. Pour in the rest of the milk and beat 30 seconds more.
- Remove bowl from stand mixer and finish mixing by hand. Make sure all ingredients are well-incorporated and mix until just barely smooth. Do not over mix.
- Pour the cake batter into the prepared bundt pan and smooth the top with a spatula.
- Bake 45-50 minutes until the cake is golden brown and a toothpick comes out clean when inserted into the middle.
- Turn the cake out onto a wire rack and let cool 15-20 minutes before topping with glaze.
- If using sprinkles to decorate, add them to the cake immediately after glazing to ensure they stick.
For the glaze:
- In a small sauce pan, melt the butter.
- Once the butter is melted, add the powdered sugar, milk, vanilla, and pumpkin pie spice. Whisk vigorously to avoid clumps and thoroughly blend the glaze.
- Glaze should be very thick, but still pourable. Add more powdered sugar (by the 1/4 cup) if yours is too runny or more milk (by the teaspoon) if too thick.
Serves 10-12 people
Question of the Day:
Bundt cakes: to frost or not to frost?
(I’m clearly in the “oh heck yes, frost that big ole bundt cake!” camp, but I’ll still like you even if you disagree.)
P.S. Have y’all see The Food Librarian’s I Like Big Bundts series? That girl is downright obsessed with the bundt, in the best way possible.