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.

Ingredients

Cake

• 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

Filling

• 1/3 cup (71g) brown sugar, packed
• 1 tablespoon (7g) espresso powder
• 1/2 teaspoon ground cinnamon

Glaze

• 1/3 cup (74g) strong brewed coffee
• 1/3 cup (67g) granulated sugar
• 1 1/2 tablespoons (21g) rum, optional

Instructions

1. Preheat the oven to 350°F.
2. To make the cake: Beat together the pumpkin, eggs, oil, sugars, and vanilla extract in a large mixing bowl until well blended.
3. Stir in the flour, baking powder, baking soda, spices, and salt until smooth and uniform in appearance. Set aside.
4. To make the filling: Whisk together the brown sugar, cinnamon, and espresso powder in a small mixing bowl. Set aside.

1. To assemble the cake: Thoroughly grease a 10-cup Bundt pan. Spoon one-third of the cake batter into the bottom of the prepared pan. Sprinkle half the filling on top. Spoon another third of the batter into the pan and sprinkle with the remaining filling. Spread the remaining batter on top, smoothing it with a spatula.
2. Bake the cake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, and allow it to cool in the pan for 15 minutes before turning it out onto a rack to cool completely.
3. While the cake is baking, make the glaze by whisking together the coffee, sugar, and rum. If the coffee isn’t hot enough to dissolve the sugar, heat briefly, stirring until the sugar dissolves.
4. Brush the glaze evenly over the cake with a pastry brush while the cake is still warm. Serve once the glaze has soaked in and dried a bit.
5. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

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