Name: Pumpkin bundt cake with chocolate glaze
Prep time: 15 min
Total time: 65 min
Yield: makes 1 bundt cake (25 cm / 10-inch)
Cuisine: Slovenian
Ingredients: 400 g all-purpose flour (3 cups + 5/8 cup or 14.1 oz); 1 tsp baking powder; 1 tsp ginger powder; 1 tsp cinnamon powder; 1 tsp cloves powder; 115 g melted butter (1 stick or 4 oz); 210 g sugar (1 cup + 1 tsp or 7.4 oz); 3 tbsp light brown sugar (for example Light Muscovado); 3 tbsp Molasses Sugar; 3 eggs; 500 g pumpkin purée (2 cups + 1/4 cup or 17.6 oz); 1 tsp lemon zest; 2 tbsp unsweetened cacao powder; 140 g milk chocolate (approx. 40% - 45% cacao); 1 tbsp butter; 40 g chopped almonds (1/2 cup)

Pumpkin bundt cake with chocolate glaze

Easy pumpkin bundt cake. Moist, soft, spongy and spicy. I am talking cinnamon, ginger, cloves. Mmm, our home truly smells divine right now. We just took it out of the oven and the aroma of the kitchen is literally screaming Christmas. This is our very first pumpkin cake recipe on the blog and our very first marble bundt cake recipe on the blog, so you can only imagine how incredibly excited we are about it. Pumpkin and squash season is pretty long so it’s good to have as many pumpkin recipes as possible in your back pocket. When we tested this recipe and gave it to our family to try it, the first thing they said was “oh, but this tastes exactly like gingerbread cookies.” Yes, it absolutely does and that’s why this wonderful bundt cake is perfect not only as a weekend treat served with tea of coffee but also as a celebratory dessert. For Christmas, Hanukkah, Thanksgiving, New Year’s and birthdays. It’s super easy to make, the preparation only takes about 15 minutes (+ 60 minutes in the oven). However, even though this recipe is so simple, the cake is glamorous, rich and incredibly tasty too.

Ingredients

Pumpkin bundt cake

400 g all-purpose flour (3 cups + 5/8 cup or 14.1 oz)

1 tsp baking powder

1 tsp ginger powder

1 tsp cinnamon powder

1 tsp cloves powder

115 g melted butter (1 stick or 4 oz)

210 g sugar (1 cup + 1 tsp or 7.4 oz)

3 tbsp light brown sugar (for example Light Muscovado)

3 tbsp Molasses Sugar

3 eggs

500 g pumpkin purée (2 cups + 1/4 cup or 17.6 oz)

1 tsp lemon zest

2 tbsp unsweetened cacao powder

chocolate glaze with almonds

140 g milk chocolate (approx. 40% - 45% cacao)

1 tbsp butter

40 g chopped almonds (1/2 cup)

Tools and equipment

2x bowl

electric mixer

cake tin

rubber spatula

METHOD

Pumpkin bundt cake batter

Preheat your oven to 180 °C / 350 °F. In a bowl combine all-purpose flour, baking powder, ginger, cinnamon, cloves and a generous pinch of salt. In a separate, large bowl, combine melted butter, sugar, light brown sugar and Molasses Sugar using an electric mixer. Mix for about a minute.
Pumpkin bundt cake batter

Add the eggs, pumpkin purée and a teaspoon of lemon zest to the butter mixture and mix until you get a nice batter. Now add the dry ingredients and mix to combine. The batter has to be nice and glossy as seen on the photos. Grease a bundt cake tin (approx. 25 cm / 10-inch in diameter) if you like you can also gently dust with flour. Add half of the pumpkin bundt cake batter to the prepared cake tin, and stir the unsweetened cocoa powder to the rest of the batter. Stir to combine and add the rest of the batter on top of the batter in the cake tin. Make a couple of swirls using a rubber spatula to create a lovely pumpkin - cacao texture.

Tip

Tap the cake tin to the working surface to get rid of any air bubbles.
Bake

Place the cake tin with the pumpkin bundt cake to the oven and bake for about 50 - 60 minutes at 180 °C / 350 °F. When the cake is baked, when it’s still a little warm turn over to unmold over a wire rack and let it cool for at least 30 minutes.
Chocolate glaze and serve

Melt the chocolate and butter. Stir in the chopped almonds. Pour the melted chocolate over the pumpkin bundt cake and let the chocolate to set, then cut on desired slices and serve. Enjoy.