There’s just so much that I love about this pumpkin spice bundt cake! First of all, you well know that I’m not an accomplished baker. In fact, I call myself a ‘rogue baker’ because most of my baking is rustic and pretty ‘organic’ looking. Nothing fancy or prissy like macaroons or a sophisticated French cheesecake. I suppose this pumpkin spice bundt cake is just about as ‘prissy’ as I get. And, that’s because of the bundt pan!
OK, so what do I love about this cake. First of all, the pumpkinEEEEEE flavors! I just love love pumpkin! (I have no idea why I don’t use it year round!) The cake’s really moist inside and because of the pan, there’s an exterior crunch. Love that. Well, along with those walnuts which are pretty awesome! Adding more ‘nuttiness’ flavor is the ground flax you’ll be adding to this batter. It just gives a subtle depth of flavor to the pumpkin. This cake also keeps for a few days. I keep it covered and placed in a cool area. It’s just soooooooooooooooooo good with your morning coffee or tea!
Sure hope you’ll be making this pumpkin spice bundt cake for your holiday festivities. It’s gonna be a great hit! And, here’s another vintage family recipe I’ll be making. My Croatian Mama and Grandmama’s ‘Croatian Cheesecake’! xoxo ~ally
spiced pumpkin bundt cake
Yield: One Bundt Cake Pan
Preheat oven to 350
2 cups flour, all-purpose
½ cup ground flax
¼ tsp. sea salt
1 Tbl. + 1 tsp. baking powder
½ tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground allspice
½ tsp. ground ginger
1/4 cup butter, room temperature
1/3 cup shortening
1 cup sugar + 1 Tbl. sugar, divided
2 tsp. vanilla
1 can (15 oz.) pumpkin puree
1 ¼ cup buttermilk
1 cup walnuts, chopped, optional
3 Tbl. powdered sugar, dusting when baked
In a medium mixing bowl, sift together the flour, ground flax, salt, baking powder, baking soda, cinnamon, allspice and ginger. In the bowl, blend well with a whisk. Set aside.
In a large mixing bowl and using a hand mixer on medium speed, cream together the butter and shortening. Gradually add in one cup of sugar and continue mixing. Add the vanilla then one egg at a time continually mixing and blending. Blend in the pumpkin puree and buttermilk. Mix on low speed about 30 seconds.
Add half the dry mixture to the wet and blend well. Add the remaining dry and blend into a thick batter. If adding walnuts, fold into the batter.
Make sure the bundt pan is well-greased and dusted (especially if it’s a decorative bundt pan with an intricate design with lots of nooks and crannies!).
Pour in the batter and smooth. Sprinkle on the one tablespoon of sugar.
Bake in a preheated 350 for 50 to 60 minutes or until a thin skewer comes clean from the center.
Remove to a cooling rack. Cool completely then invert and dust with powdered sugar.
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