I had made this cake in the new year. Lots has happened in this year, especially in the last few weeks with the pandemic, the fear among people and the unknown. The one thing that keeps a lot of us sane is comfort food, cooking and baking. I went shopping and all flours were out. I had white flour and atta flour, used half and half and it was good. I made this recipe again and it hit the right spot. This time I used a bundt pan. It looks fancy and it is truly scrumptious. do try!
Reposting the recipe with some new pictures. If you cannot get canned pumpkin; cook pumpkin in a little water and blend in a blender/mixie.
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 (1 1/2 cup)
- 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.