Spicy Pumpkin Bundt

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Cakes

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I know, I know ya’ll we’re halfway into Fall and there are z.e.r.o. pumpkin desserts to be found on this blog.  I mean, what is wrong with me right?  You see, in my defense the month of October is simply chock full of birthdays, and of said birthdays the majority of requests I get are chocolate, lots and lots of chocolate.  So you’ll have to forgive the lack of pumpkin, nutmeg, cinnamon, and numerous other spices that make up one of our favorite drinks and desserts during this time of year.  I hope that this spicy pumpkin bundt with cinnamon cream cheese frosting can be considered a peace offering for all of you Fall lovers.  As for the bundt, while it happens to be hole-less (My Big Fat Greek wedding?? Anyone…?) it’s still what pumpkin spice dreams are made of.

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My husband calls this cake the ‘Death Star’.  You see, it’s a bundt mold I simply had to have from William Sonoma a few years ago (of which is no longer available but a similar can be found here) and boy does it make a statement.  Nothing pairs better with pumpkin, in my mind, then cream cheese and adding a touch of cinnamon really kicks it up a notch.  I make this around this time every year and the previous year’s bundt included gobs and gobs of chocolate ganache spilling over the sides.  Because, while not often combined pumpkin and chocolate are an amazing combination.  However, this year I stumbled across this recipe and decided I simply had to try and recreate it for Halloween.  It lends somewhat of a spooky element to an otherwise adorable pumpkin bundt.

Mind you, this makes a lot of cake so plan on making it to share.  Next time, I might also cut more layers in to the cake so more of that incredible cream cheese buttercream can be included.  Happy Halloween everyone, I hope you went to many parties and were able to wear many ridiculous costumes.

*recipe from Martha Stewart

Ingredients

Spicy Pumpkin Bundt
Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree

Cinnamon Cream Cheese Buttercream
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2½ teaspoons vanilla extract
Pinch of salt
4 cups powdered sugar
1½ teaspoons ground cinnamon

Instructions

Pumpkin Bundt

  1. Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.

  2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

  3. Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.

  4. Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely.

Cinnamon Cream Cheese Buttercream
1. With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes.
2. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed.
3. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed.
4. Add the ground cinnamon, mix until it is incorporated, then increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

Assemble
1. Crumb coat your cake with buttercream and let sit for 20-60 minutes
2. I used a small icing tip and piped buttercream in the pattern you see above for a spooky effect
3. or if you must add chocolate, make your favorite ganache recipe and fill layers and/or drizzle down the side of your bundt

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