Sadly, I have no pictures of this wondrous bread (although, I’ve included a picture of a pumpkin to put you in the mood for it ).
Soon, the mornings will be like this - unrivaled beauty.
If you love fall (chunky sweaters, Stuffed Pepper Soup and..err, mittens) the way I do then, trust me, this cake is
worth your time – necessary!
I combined a few different recipes in an attempt at perfection. I think I may have succeeded.
P.S. You will probably need to have a slice of this accompanied by Dunkin’ Donuts French Vanilla coffee (with just a touch of hazelnut creamer).
Pumpkin Spice Bundt Cake with Pumpkin Glaze
3 cups flour
2 cups sugar
1/4 cup butter, melted
1/4 cup vegetable oil
1 1/2 cups canned pumpkin
1/2 cup water
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
In the bowl of an electric mixer, combine sugar, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed.
Whisk together flour, baking powder, baking soda, salt, nutmeg and cinnamon – stirring until smooth. Combine flour mixture and pumpkin mixture. Beat until batter is smooth.
For baking, you have two options!
1) Pumpkin Bread: pour the batter into a greased 9×13 cake pan and bake at 350 degrees for 30-35 minutes (or until a tookpick comes out clean).
2) Bundt Cake: pour half the batter into a bundt cake pan and add a thin layer of brown sugar sprinkled with cinnamon (make sure not to sprinkle the mixture all the way to the edge of the cake pan). Pour the remaining mixture into the pan, covering the brown sugar crumble and bake at 375 degrees for 45 minutes to one hour.
Remove cake from oven and allow to cool completely before frosting.
To make the pumpkin glaze combine;
2 T butter
2 T canned pumpkin
1 T milk
1/2 tsp vanilla
1/4 tsp cinnamon
1 C powdered sugar
Melt butter, stir in pumpkin, milk, vanilla and cinnamon. Add the sugar. Blend until smooth. Let cool then pour over the cake.