Tuesday, November 25, 2014

Truly Pumpkin Spice Bundt Cake

       Every year when fall comes around, I have mixed feelings about it. The color of the leaves and crisp cool air is amazing. But that means that the hot weather and sun is gone...because I live in Portland OR where it's cold and rains all the time. Summer and the end of spring is the only time of year I get to enjoy the sun and go outside with out freezing. But on the other hand I would not be able to enjoy all the delicious food. Like the always amazing thanksgiving meal and pumpkin spice everything. Plus if it wasn't for the colder weather and changing of the seasons. I would not realize the wonderful family, friends and time I have while living life.
    I have to confess that I'm really not a fan of  the Starbucks Pumpkin Spice Latte. I don't enjoy it because of its bad representation of pumpkin and fall flavor. To me it just Tastes like cinnamon coffee not pumpkin spice. So I came up with a recipe that has a more complete pumpkin spice flavor. My Recipe for Truly pumpkin spice bundt cake has three components to it. First the bundt cake is moist and full of  pumpkin flavor.  Then the pumpkin seed streusel gives it a tasteful lift. And then topped with a pumpkin spice glaze which tastes amazing.

Happy Thanksgiving!!! 


Pumpkin Spice Bundt Cake : 

• 1 cup vegetable oil 
• 2 cups granulated sugar 
• 3 eggs 
• 3 1/2 cups all purpose flour 
• 2 tsp baking soda 
• 1 1/2 tsp cinnamon
• 1/8 tsp nutmeg 
• 1/2 tsp ginger 
• 1/2 tsp all spice 
• 1 tsp cloves 
• 1/2 tsp salt 
• 1 15 oz can pumpkin 
• 1 tsp vanilla 

Pumpkin Seed Streusel Filling 

• 1/2 cup pumpkin seeds 
• 6 tbs butter 
• 1 tbs cinnamon 
• cup brown sugar or half 3/4  
• 1/4 cup all purpose flour 

Pumpkin spice glaze 

• 1 cup powdered sugar 
• 4 tbs butter 
• 4 tsp milk 
• 1 tsp vanilla 
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves 
• 1/2 tsp all spice 
• 1/8 tsp nutmeg 


1  Pumpkin Spice Bundt Cake : 
In a mixer bowl with the paddle attchement mix in the sugar and oil. Mix it together about 1 minute or until creamy. Then add in the egg and vanilla for about 30 sec. Then add in the can of pumpkin and mix for another minute. 

2  In another bowl mix together the flour, baking soda, cloves, cinnamon, allspice, ginger, nutmeg, salt. 

3  Add the dry ingredent bowl in Portions of 1/4 until mixed together. 

4 Pumpkin Seed Streusel Filling :
Melt the butter until softened for the strudel and mix it with the sugar, pumpkin seeds and cinnamon. 

5  Oil up the bundt cake pan with cooking  spray and spoon in the batter about 1 inch into the pan, then layer in all the strudel into the center and cover it with more batter. Depending on the kind of pan you use their may be too much batter. Bake for about 55 - 65 mins at 350 or until toothpick comes out clean.

6  Pumpkin Spice Glaze:
 In a medium sized bowl mix in the powdered sugar, vanilla, milk, butter, cinnamon, cloves, all spice and nutmeg. Until mixed together well. 

7  After the bundt cake it baked and cooled for 15 minutes. flip over the pan and pour over with the glaze, Slice and Enjoy!

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