Every time I prepare this pumpkin Bundt cake, it transports me to a cosy cottage with fireplace, thick blankets, mugs of hot tea and the warm, sweet aroma of the spices….
It is a moist, delicious pumpkin cake with warm fall spices and lots of walnuts and golden raisins, a perfect dessert for fall.
Ingredients:
- 320g flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 300g pumpkin puree
- 200g oil
- 200g brown sugar
- 60g white sugar
- 3 eggs
- 125g plain Greek yoghurt
- 100g walnut
- 30g golden raisins
Spices:
- 1 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
Instructions:
- Preheat the oven to 180 ºC. Grease a 22cm Bundt pan with a little butter.
- In a bowl, mix all the dry ingredients: flour, baking powder, baking soda, salt, and ground spices. Set aside.
- Mix the yoghurt with 4 tablespoons of warm water and set aside.
- In another bowl put the brown sugar and the white sugar. Add the eggs one by one and whisk them for 2-3 minutes until foamy.
- Add pumpkin puree and mix at medium power.
- Add oil and mix until it is well integrated. Add the yoghurt and water mixture.
- Add the flour mixture and whisk until completely combined.
- Add walnuts and raisins. Mix.
- Pour the mixture into the pan, bake at 170 ºC for 45-50 minutes. After 45 minutes, insert a toothpick to see if it comes out clean. If not let it bake for another 5-7 minutes.
- Let it cool completely before removing from the pan and sprinkle with icing sugar.
Tips and Tricks:
- The Greek yoghurt and the eggs should be at room temperature.
- I used a 22cm bundt pan to make this cake.
Pumpkin Bundt Cake
Ingredients
- 320g flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 300g pumpkin puree
- 200g oil
- 200g brown sugar
- 60g white sugar
- 3 eggs
- 125g plain Greek yoghurt
- 100g walnut
- 30g golden raisins
Spices:
- 1 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
Instructions
- Preheat the oven to 180 ºC. Grease a 22cm Bundt pan with a little butter.
- In a bowl, mix all the dry ingredients: flour, baking powder, baking soda, salt, and ground spices. Set aside.
- Mix the yoghurt with 4 tablespoons of warm water and set aside.
- In another bowl put the brown sugar and the white sugar. Add the eggs one by one and whisk them for 2-3 minutes until foamy.
- Add pumpkin puree and mix at medium power.
- Add oil and mix until it is well integrated. Add the yoghurt and water mixture.
- Add the flour mixture and whisk until completely combined.
- Add walnuts and raisins. Mix.
- Pour the mixture into the pan, bake at 170 ºC for 45-50 minutes. After 45 minutes, insert a toothpick to see if it comes out clean. If not let it bake for another 5-7 minutes.
- Let it cool completely before removing from the pan and sprinkle with icing sugar.
Notes
Tips and Tricks:
- The Greek yoghurt and the eggs should be at room temperature.
- I used a 22cm bundt pan to make this cake.
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