Although here in Southern California we still have warm weather, fall is falling. There is a slant to the late afternoon sun, a nip in the night air that wasn’t there even a week ago, and the expiration of summer vegetables in the garden.
Fall is one of our most beautiful seasons here, and with it comes the natural desire for warm, spiced flavors. Give in!
This Pumpkin Pecan Bundt Cake perfectly matches the mood. I’ve reduced the sugar in the typical Bundt, reduced the oil and added applesauce for moisture. I enjoy using the plethora of spices in my cupboard; if you don’t have them, you can use about 3 teaspoons of a pumpkin pie spice blend instead of the individual amounts of cinnamon, ginger, nutmeg, cloves and allspice. Suit yourself.
And a little bit of maple-flavored glaze on top never hurt anything.1. Anuradha from Baker Street - Pumpkin and Chocolate Marble Bundt Cake 2. Carrie from Poet In The Pantry - White Chocolate Cranberry Pumpkin Bundt Cake 3. Deb from knitstamatic - Pumpkin Orange Cardamom Bundt 4. Dorothy from Shockingly Delicious - Spiced Pumpkin Pecan Bundt Cake with Maple Glaze 5. Kate from Food Babbles - Pumpkin Cream Cheese Bundt Cake 7. Karen from In The Kitchen With KP - Pumpkin and Nutella Bundt Cake
8. Lora from Cake Duchess - Pumpkin Streusel Bundt Cake with Pumpkin Glaze
9. Laura from The Spiced Life - Glazed Orange Pumpkin Bundt Cake
10. Paula from Vintage Kitchen - Rum Glazed Pumpkin Orange Bundt Cake 11. Renee from Magnolia Days - Pumpkin Pecan Bundt Cake If you would like to join the #BundtaMonth party this month:
- Bake your Bundt for October following the theme: Pumpkin.
- Post it before Oct. 31, 2012.
- Use the #BundtaMonth hashtag in your title. (Ex: title might be #BundtaMonth: Chocolate Pumpkin Bundt)
- Add your entry to the Linky tool below.
- Link back to both Lora and Anuradha’s announcement posts.
Recipe: Spiced Pumpkin Pecan Bundt Cake with Maple Glaze
- 1 1/2 cups all purpose flour
- 1/2 cup King Arthur White Whole Wheat flour
- 2 tablespoons ground flax
- 1/2 cup finely chopped toasted pecans
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 4 large eggs
- 1 1/3 cups sugar
- 1/3 cup lightest flavored olive oil
- Scant 1/2 cup unsweetened applesauce (a 4-ounce single-serve cup)
- 1 (15-ounce) can pumpkin puree
- 2 teaspoons vanilla extract
- Maple Glaze: 5 tablespoons confectioner’s sugar, 1 teaspoon milk, ¼ teaspoon maple flavoring
- Heat oven to 350 degrees. Very lightly mist a large Bundt pan with nonstick spray and set aside.
- In a mixing bowl, combine both flours, flax, pecans, baking soda, salt, cinnamon, ginger, nutmeg, cloves and allspice, stirring well to combine. Set aside.
- In the bowl of an electric mixer, beat eggs thoroughly. Add sugar and beat until lemony, light and fluffy, 3-4 minutes. Gradually add oil, applesauce, pumpkin and vanilla, beating well after each addition. On low speed, blend in flour mixture, several spoonfuls at a time, beating only until flour is moistened. I like to stop the mixer early and do the last few strokes by hand so I have control.
- Pour batter into prepared pan and bake at 350° for 45 minutes. Remove from oven, place pan on a rack and cool cake in pan for 45 minutes. Loosen edge and invert cake onto cooling rack; cool thoroughly.
- Make Maple Glaze: In a small bowl, stir together confectioner’s sugar, milk and maple flavoring. Drizzle onto cake and allow to dry thoroughly. If it is too thick, add a snitch more milk.
- Serves 16.
This is a more dense and moist cake than some, not overly sweetened.
Preparation time: 15 minutes
Cooking time: 45 minutes
Diet type: Vegetarian
Number of servings (yield): 16