February 11, 2012

Pumpkin Spice Bundt Cake

   
I got a new oven!!!!!

Finally.

It took 9 months, several (56?) phone calls and a LOT of patience.

NOT!

When have I ever been patient? Never. Absolutely never. Basically I was whining and complaining and phone calling up until the minute I got my new oven. But I got it! And ain't she a beauty!


Please take note of the gleaming, stain-free surface. I'm sure that will be the first thing to go.


It's still small (34" I think) and apartment-sized, so I can't go out and buy the industrial sized sheet pans I dream about, but it is clean and shiny  and has temperature markings!

It's the little pleasures in life, I tell ya.

Due to my lack of pumpkin-related goodies this season (being away on tour for 3 months really makes it difficult to bake anything), I figured my first baked treat just had to be something traditional and pumpkin-y.


Pumpkin Spice Bundt Cake
adapted from Real Simple Magazine, November 2010 issue
   
Prep time: 15 minutes
Cook Time: 55-65 minutes
Difficulty: Easy
Servings: 8-10


INGREDIENTS:

  • 1 cup (2 sticks) unsalted butter, at room temperature (plus more to coat the Bundt pan)
  • 3 cups all-purpose flour
  • 5 tsp. pumpkin pie spice
  • 1 tsp. nutmeg
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 (15 oz.) can pumpkin puree (1 1/2 cups)
  • 1/2 cup whole milk
  • 1/4 cup molasses
  • 1 1/4 cup confectioner's sugar
  • 2 tablespoons milk
  • dash of ground cinnamon


Heat oven to 350ยบ. Coat inside of 12-cup Bundt pan with butter. 

In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.

Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk and molasses (the mixture may appear curdled. Don't freak out. This is gross, but expected). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).


*note: about halfway through this recipe, I realized I didn't have any milk. Ok, scratch that. I had milk, but it was about a week and a half past the "good by" date. If I were my hubby, I would have used it. But even I have some standards. So, I improvised and substituted some eggnog coffee creamer in place of the milk. Worked like a charm.

*sidenote: obviously, I am a very accomplished and professional chef.

*footnote: NOT.


Moving on... pour the batter into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 55-65 minutes. Let cool in the pan for 30 minutes (at least! I would leave it be for an hour to be safe - after 30 minutes, I had a few pieces that required surgery to make my cake a Bundt again), then invert onto a wire rack to cool completely.

In a bowl, whisk together the confectioners' sugar and milk (used my coffee creamer again) until smooth. Add cinnamon to taste. Drizzle over the cake. Let set before serving. If you can wait that long.

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3 comments:

  1. Yay! New oven means you're backkkk!

    ReplyDelete
  2. Looks delicious! You take such beautiful pictures, Kristin! I love the color of the cake next to the warmth of the wood in the background.

    ReplyDelete

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