Kick off the fall season with this irresistibly moist and spiced pumpkin bundt cake. Perfect for gatherings or a cozy night in, this recipe promises a hassle-free baking experience with a deliciously autumnal outcome.
Why This Recipe Works
- The combination of pumpkin puree and warm spices delivers a deep, flavorful taste that screams autumn.
- Using a bundt pan not only makes the cake look elegant but also ensures even baking and a moist interior.
- A simple glaze adds the perfect amount of sweetness without overpowering the pumpkin flavor.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Equipment Needed
- Bundt pan
- Mixing bowls
- Electric mixer
- Whisk
- Cooling rack
Instructions
Preheat and Prep
Preheat your oven to 350°F. Generously grease your bundt pan with butter or non-stick spray, ensuring every nook and cranny is covered to prevent sticking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. This ensures your spices are evenly distributed throughout the batter for a uniform flavor in every bite.
Cream Butter and Sugar
Using an electric mixer, cream together the softened butter and sugar until light and fluffy. This step is crucial for incorporating air into the batter, leading to a lighter cake.
Add Wet Ingredients
Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract. The pumpkin not only adds flavor but also moisture, making the cake incredibly tender.
Combine and Bake
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Tips and Tricks
For an extra moist cake, consider substituting half of the buttermilk with sour cream. Ensure all ingredients are at room temperature to achieve a smooth, homogenous batter. To prevent the cake from drying out, wrap it tightly in plastic wrap once cooled and store at room temperature for up to 3 days.
Recipe Variations
- Add a cup of chopped pecans or walnuts to the batter for a crunchy texture.
- Swap the pumpkin pie spice for apple pie spice for a different flavor profile.
- Incorporate chocolate chips into the batter for a sweet twist.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If you prefer using fresh pumpkin, you’ll need about 2 cups of pureed pumpkin. Just ensure it’s smooth and free of excess moisture to maintain the batter’s consistency.
How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should also start pulling away from the pan slightly.
Can I freeze this cake?
Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Summary
This pumpkin bundt cake is a must-try for anyone looking to embrace the flavors of fall. With its moist texture, rich spices, and easy preparation, it’s sure to become a seasonal staple in your baking repertoire.