Pumpkin Bundt Cake

Autumn is here, and that means pumpkin and spices. Autumn and spicy pumpkin desserts are a combination so classic as to be a cliche. Try as I might, though, I can't resist the lure of spicy aromas wafting around the kitchen on a brisk autumn day.

I don't care for most pumpkin bundt cake recipes, though, because most have far too much sugar for my taste. My recipe, with 4 1/2 teaspoons of sugar per serving, has a lot less than most (Read why: Sugar - Toxin or Treat?). You can frost it if you like, but I prefer just a light dusting of powdered sugar for looks. And maybe a spoonful of unsweetened or lightly sweetened organic whipped cream.

I developed this recipe for texture as well as a lower sugar level. I don't like a super dense Bundt cake or one that has a dense, gummy streak. This is a Bundt cake that is quite light in texture with plenty of spices to make you not even notice there's less sugar than you might be accustomed to. And you can make it ahead; it's even better the next day and keeps well for even longer.

Another thing I like about this recipe is that it uses the whole can of pumpkin so you don't have to figure out what to do with leftover pumpkin. You'll find several more pumpkin recipes under Desserts on my Recipes index page. Here are just two of them: Pumpkin Swirl Cheesecake and Pumpkin Pie Ice Cream. Are you a pumpkin fan?

Pumpkin Bundt Cake

(Makes 16 servings)

2 3/4 dip-and-sweep cups (13.75 ounces/grams) unbleached all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves

1 15-ounce can pumpkin puree
1/2 cup milk
1 teaspoon vanilla extract
2 sticks (8 ounces/grams) unsalted butter, room temperature
1 1/2 cups (10.5 ounces/298 grams) sugar
2 large eggs, room temperature
About 1 tablespoon powdered sugar

1 Using room temperature butter and a pastry brush, thoroughly grease and then flour a 10-inch 12-cup Bundt pan (fluted tube pan). Preheat oven to 350F/180C/Gas4.

2 In medium bowl, whisk together flour, baking soda, salt and spices. In 4-cup glass measure, stir together pumpkin, milk and vanilla extract.

3 In large mixing bowl, with electric mixer, cream butter and sugar slowly for 3 minutes, until light and fluffy. Beat in eggs one at a time, mixing for 20 seconds after each addition. 

4 Add flour mixture and pumpkin mixture alternately (beginning and ending with flour) to beaten mixture, beating on low speed after each addition. Scrape batter into prepared pan, leveling top with a spatula. Bake for about 55 minutes, until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes, then turn out and continue cooling on wire rack. Dust with powdered sugar.