Pumpkin Bundt Cake

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.

Bundt Cake de Calabaza con Especias

 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.


Pumpkin Bundt Cake

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

 

Pumpkin Bundt Cake

Pumpkin Bundt Cake

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Calories 315 kcal

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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