The Pumpkin and Almond Bundt Cake, cooked in the Air Fryer is an irresistible combination that delivers a soft and wholesome sweet treat, similar to the Carrot Plumcake, perfect for breakfast or a tasty snack.
This recipe has a peculiarity: the pumpkin is used raw, without cooking! This makes the preparation faster with an amazing result: moist and soft batter, light and fragrant, with all the authentic flavor of freshly blended pumpkin, almonds add a slightly crunchy and delicate note, cinnamon a spicy touch, and chocolate chips make it even more irresistible and delicious.
Perfect for dunking in milk or serving with hot tea, it’s the cake that tastes like home, autumn, and comfort, the Pumpkin and Almond Bundt Cake is one of those pantry cakes that captivate for simplicity and goodness, you can bake it both in the Air Fryer and in the oven.
Are you ready? Let’s prepare this delicious bundt cake together!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 22/24 cm bundt pan
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Ingredients for a 22/24 cm bundt pan
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 50 g blanched almonds (or 50 g of almond flour)
- 200 g Delica pumpkin (or Mantovana, already peeled)
- 1/2 cup potato starch
- 1/2 cup milk
- 1/3 cup vegetable oil (corn or sunflower)
- 3/4 cup sugar
- 2 eggs (medium)
- 1 tsp ground cinnamon (scant)
- 1 packet vanillin
- 1 packet baking powder
- 1 pinch salt
- 140 g dark chocolate chips (100 g for the batter and 40 g for the top)
- powdered sugar (optional)
Tools
Recommended Tools
- 1 Blender
- 1 Electric whisk
- 1 Bundt pan aluminum, 22/24 cm
- 1 Spatula or wooden spoon
- 2 Bowls
- 1 Sieve or sifter
- 1 Air fryer
Steps
Steps to prepare Pumpkin and Almond Bundt Cake in Air Fryer
Clean the pumpkin by removing the skin and seeds. Cut it into chunks and place them in the mixer with the vegetable oil and almonds
Blend several times until you get a smooth puree, set it aside
In a bowl, combine the all-purpose flour with potato starch and vanillin and mix with a spoon. Set aside
In another bowl, combine the eggs with sugar and a pinch of salt
Beat with the whisk for a few minutes until you have a fluffy and pale mixture
Add the milk slowly and continue mixing
Add the pumpkin and almond puree and mix the batter
Add the sifted flour with potato starch and continue mixing with the whisk until you obtain a smooth and lump-free cream
Add the almond flour and continue mixing for a few minutes until you obtain a smooth and lump-free cream
Add the cinnamon and mix again
Finally, add the sifted baking powder and incorporate it with the whisk
Now add the chocolate chips and use a spatula or spoon to gently mix the batter
Pour the batter into a greased and floured bundt pan
Level the batter and sprinkle the remaining chocolate chips on top
Preheat the air fryer to 320°F (160°C), using the bake or air fry setting for 3 minutes. Place the pan on the rack and bake the cake at 320°F (160°C) for 35 minutes. Check for doneness with a toothpick after 30 minutes; if not dry, continue for another 5 minutes.
After baking, leave the cake inside the air fryer for 10 minutes
Remove it and let it cool completely before taking it out of the pan
You can dust it with powdered sugar before serving
Slice the bundt cake and serve
Moist and just the right softness 😍
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Variations, Tips, and Storage for Pumpkin and Almond Bundt Cake
The quantities in this Pumpkin and Almond Bundt Cake recipe are suitable for a 22/24 cm bundt pan. If you have a 20 cm pan, you can leave some space from the edge, don’t fill it too much, and with the excess batter, you can make muffins, or you can make a plumcake using a 25 x 10 cm pan
You can make the Pumpkin and Almond Bundt Cake lactose-free by using lactose-free milk
You can replace the vegetable oil with 100 g of butter, the almond flour with finely chopped almonds or vice versa, and the chocolate chips on top with sliced almonds
The Bundt Cake remains soft for many days if well stored; cover it with a glass dome or plastic wrap
Baking the Pumpkin and Almond Bundt Cake in the Oven
Bake the Pumpkin and Almond Bundt Cake in a preheated oven at 356°F (180°C) for 40/45 minutes, always doing the toothpick test. Leave the oven door slightly open and let the bundt cake rest for 10 minutes.
