Pumpkin Spice Bundt Cake with Cream Cheese Glaze

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Close your eyes and think about what fall and winter taste like. Got it? That is our Pumpkin Spice Bundt Cake with Cream Cheese Glaze. The fall and winter season is one of the best times to get your bake on. And this pumpkin spice bundt cake is the perfect place to start. The pumpkin gives it the most melt in your mouth crumb and the moistest texture. Exploding with flavors of clove, cinnamon, ginger, cardamom, and nutmeg. Topped with a creamy silky cream cheese glaze. If you think your not a pumpkin in desserts fan, get ready to have your mind changed. This is the best spice cake we have ever made! The kind that warms you up, the kind of cake you eat in warm socks on the couch cozying up in a warm blanket. Also side note kids love this cake. You think all the spices would discourage them but it is always a hit in our home and is heavily requested by the little monsters.

Here is what you will need to make our Pumpkin Spice Bundt Cake with Cream Cheese Glaze

Recipe Notes

  • If you are using a super cool bundt pan like ours, we urge you to make sure you grease, grease, and then grease again. Make sure you get every crease and crevice. Then shake in some flour or ground nut flour (almond)
  • Bundt pans come in different sizes and are usually measured by how many cups they hold. This recipe was measured to be made in a 12 cup bundt pan. Don’t know what kind you have? Just use a cup measurer and fill your empty bundt pan with water counting each cup, that will be your measurement. If you have a 6 cup bundt pan just halve the recipe.
  • Don’t have a bundt pan? No worries, the same recipe can be baked in a 9×13 inch pans ( 23 x 33 cm) or two 8 inch round pans ( 20 cm). If you would like to make 1 round cake halve the recipe. As a general rule do not overfill your pan. You need to leave about 2cm from the top edge of the pan. The cooking times for these will be different so stick around in the kitchen and keep an eye on the cake checking on it after the 20-minute mark every 10 min. When a wooden stick inserted into the center of the cake comes out clean you are done. Want to make this into cupcakes instead? Check out this link, it is a great source for any cake pan conversions.
  • Do not let the cake cool in the pan completely. When it comes out of the oven place it on a cooling rack then wait ten minutes before flipping it on a cooling rack
  • Do not glaze before it’s completely cooled. We want the glaze to remain on top and have a chance to set up nicely. The warmth of an uncooled cake will melt the glaze and you’ll have a mess.

Making your own Pumpkin Puree

We have received questions about the pumpkin puree in our “pumpkin spice latte”. It seems like a lot of places don’t have canned pumpkin puree or only have it for a specific time of the year. This cake is amazing and should be eaten all year long. So we are going to show you how to make your own pumpkin puree. It’s super easy and is mostly hands-off. You will need almost a whole medium-sized butternut squash.

Roasting Pumpkin:

Pre heat your oven to 175°C.

Pumpkins like butternut squash or sugar pumpkin work best in this recipe. They are less stringy and will yield the smoother consistency we are looking for. Wash your pumpkin, then using a sharp knife cut it in half. Easier said than done. Diana failed her first attempt at this. Dalya though does it like a samurai. Feel Free to break down your pumpkin into smaller pieces if it’s easier for you.

Pureeing Pumpkin:

Using a spoon scoop out the seed and set aside. Don’t get rid of these they are perfect for roasting with your favourite spices or salt for a yummy snack.

Layer baking paper down on your baking sheet. Place the pumpkins cut side down and let it roast for 35-40 minutes.

Carefully remove from the oven, these are super hot. Let them come to room temperature, then using a spoon scoop out the flesh into your blender. Puree the pumpkin until smooth. That’s it! Homemade pumpkin puree. You can make this the day before and store in your fridge in an airtight container. Or roast a couple of pumpkins, allow to cool, and freezer in pre-portioned freezer bags for up to 6 months.

How To Make Pumpkin Spice Bundt Cake

Preheat oven to 175°C

Prepare your bundt; as we said above, greasing your pan (especially if its has intricate designs) is extra important when baking a bundt cake. Butter and flour well. You can also use a butter spray if available. Don’t forget the center column! The amounts in this recipe is for a 12 cup bundt if yours is smaller halve the recipe.

Dry Ingrediants:

In a medium bowl whisk together your dry ingredients; 2 tsp baking powder + 1 tsp baking soda + 3cups flour (spooned and leveled or 384 grams) + all spices (ginger, cinnamon, cloves, nutmeg, clove, and cardamom).

Wet Ingrediants:

In the bowl of your stand mixer fitted with the paddle attachment, beat together vegetable oil + butter + brown sugar on medium-high for 3 minutes. The mixture should be light and fluffy. This can be done by hand and is a great workout, do not forget to alternate hands when whisking to train both tri-ceps.

Add the eggs one at a time, making sure the egg is incorporated before adding the next egg, about 30 seconds each. And as usual, add your vanilla with your eggs.

Add the greek yogurt + pumpkin puree and mix until combined. Scrape the bowl to ensure the mixture is well incorporated.

Folding In:

Remove the bowl from your mixer and fold in your prepared dry ingredients gently in batches. Make sure everything is combined well. Do not over mix! I know we say this a lot, but it really does activate the gluten in your batter which will mess with the delicate crumb of this cake.

Spoon the mixture into your prepared bundt pan. Firmly tap the bundt on the top of your counter a couple of times to remove any air bubbles and to settle the mixture evenly.

Baking and Cooling

Place bundt in the oven and bake for 55-65 minutes or until a wooden stick inserted to the center comes out clean.

Remove cake from the oven and place on a cooling rack for 10 minutes. Then gently run the tip of a knife along the bottom of the bundt and center column to loosen the cake a bit.

Invert your serving plate onto the bottom of the bundt and in one swift motion flip over. Gently tap the top of the bundt with the handle of a knife. If the bundt has been properly buttered and floured and the cake has fully cooked it should pop out easily.

Let it cool completely before adding the glaze.

The Cream Cheese Glaze

This glaze couldn’t be easier. Bring your butter and cream cheese to room temperature. Then in a medium-sized bowl mix well with a whisk until smooth. Add in your powdered sugar and vanilla and whisk again until smooth.

Warm it up in a small saucepan, we are looking for a semi-thick consistency. A trick to know if your glaze is the right consistency dip a spoon inside your glaze and run your finger through the glaze. If the glaze holds itself and doesn’t run back together you are ready to go.

Pour the glaze onto the cake.

Chop some pecans or walnuts and place on the center ring of the cake.

Because of the cream cheese frosting you need to store this in the fridge, it keeps for about 3 days.

If you make this Pumpkin Spice Bundt Cake with Cream Cheese Glaze, let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

Pumpkin Spice Bundt Cake with Cream Cheese Glaze

Servings 12 people
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins

Ingredients

  • 384 grams all-purpose flour 3 cups
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • ¼ tsp ground clove
  • ¼ tsp ground nutmeg
  • tsp ground cardamom
  • 440 grams brown sugar packed 2 cups
  • 114 grams brown butter softened or regular softened butter you will need 114 grams + 8 tbsp regular butter to brown 114 grams of brown butter.
  • 2 tsp vanilla
  • 2 eggs room temperature
  • 125 grams greek yogurt room temperature ½cup
  • 425 grams pumpkin puree
  • ½ cup vegetable oil

Cream Cheese Glaze

  • 170 grams cream cheese room temperature 3/4 cup
  • 120 grams powdered sugar 1 cup
  • 60 grams butter room temperature
  • tsp vanilla
  • 100 grams chopped pecans or walnuts 1 cup (optional)

Instructions

  • Preheat oven to 175°C
  • Prepare your bundt pan; butter and flour well. Don't forget the center column. (This recipe is for a 12 cup bundt, if yours is smaller half the recipe.)
  • In a medium bowl whisk together baking powder + baking soda + flour + all spices + salt.
  • In the bowl of your stand mixer fitted with the paddle attachment beat together brown sugar + vegetable oil + butter on medium-high for 3 minutes. The mixture should be light and fluffy.
  • Add the eggs one at a time, making sure the egg is incorporated before adding the next egg, about 30 seconds each. Add the vanilla in with the eggs.
  • Add the greek yogurt + pumpkin puree mix until combined. Scrape the bowl to ensure the mixture is well incorporated.
  • Remove the bowl from your mixer and fold in your dry ingredients ⅓ at a time. Do not over mix.
  • Spoon the mixture into your prepared bundt pan. Firmly tap the bundt on the top of your counter a couple of times to remove any air bubbles and to settle the mixture evenly.
  • Place bundt in the oven and bake for 55-65 minutes or until a wooden stick inserted to the center comes out clean.
  • Remove cake from the oven and place on a cooling rack for 10 minutes.
  • Gently run the tip of a knife along the bottom of the bundt and center column to loosen the cake a bit.
  • Invert your serving plate onto the bottom of the bundt and in one swift motion flip over. Gently tap the top of the bundt with the handle of a knife. If the bundt has been properly butter and floured and the cake has fully cooked it should pop out easily.
  • Let cake completely cool before glazing.

For the cream cheese glaze

  • With a whisk mix your room temperature butter and cream cheese.
  • Add in the vanilla and powdered sugar whisking untill smooth.
  • Warm it up in a small saucepan, were looking for a semi-thick consistency. A trick to know if your glaze is too runny is to dip a spoon inside your glaze and run your finger through it. If the glaze holds itself and doesn't run back together you are ready to go.
  • Pour the glaze over the top of your cake.
  • Decorate with some chopped pecans or walnuts (optional)
  • Store in the fridge for up to 3 days.
Course: Dessert

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