Happy New Year!
It is that time of the year – shorter days, colder days. It is time when you you want to wrap a blanket and sit on your couch. It is the time when you want to eat bhajis and pakodas. It is the time when you want to bake. Actually, I like to bake anytime of the year. It is the time for pumpkins and I found this recipe from https://www.kingarthurflour.com/recipes/pumpkin-espresso-bundt-cake-recipe
The recipe used a bundt cake pan. I did not have one so made it in a regular pan. I ate a couple of pieces without the glaze. I was not going to make the glaze. It was good without the glaze. I finally decided to make it and then added the glaze. It elevated the cake to another level. This cake is a keeper.
It freezes well. Everytime I eat a piece, I forget how good it is. The pictures does not do justice. You should try it.
I have copied the recipe from the king arthur website. The link is given above.
- 1 can (15 ounces) pumpkin purée
- 4 large eggs, at room temperature
- 3/4 cup (149g) vegetable oil
- 1 cup (213g) brown sugar, packed
- 3/4 cup (149g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (227g) King Arthur White Whole Wheat Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/3 cup (74g) strong brewed coffee
- 1/3 cup (67g) granulated sugar
- 1 1/2 tablespoons (21g) rum, optional
- Preheat the oven to 350°F.
- To make the cake: Beat together the pumpkin, eggs, oil, sugars, and vanilla extract in a large mixing bowl until well blended.
- Stir in the flour, baking powder, baking soda, spices, and salt until smooth and uniform in appearance. Set aside.
- To make the filling: Whisk together the brown sugar, cinnamon, and espresso powder in a small mixing bowl. Set aside.