Pumpkin bundt cake, a soft and light ring cake that smells of autumn with pumpkin purée blended into the batter. This cake contains no butter or milk but uses oil and keeps its tender texture for several days if stored properly. The decoration is made of melted white chocolate, coconut and edible flowers but it is also perfect with a simple dusting of powdered sugar. Below, let’s see together how to make our delicious pumpkin bundt cake in a few simple steps:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: for 4 people
- Cooking methods: Oven
Ingredients
- 3 eggs
- 1 1/4 cup cooked pumpkin (pureed)
- 1 cup granulated sugar
- 2 1/2 tbsp honey
- 2/3 cup vegetable oil
- 1 1/4 cup all-purpose flour
- 1/2 cup almond flour
- a pinch of salt
- drops almond extract
- 1 sachet baking powder
- white chocolate (for garnish)
Steps
Cut the pumpkin into slices and steam it (or roast it) until tender. Let it cool and set aside until ready to use.
Whip the eggs with the sugar and a pinch of salt until they are light and fluffy. Blend the cooked pumpkin and add it to the mixture.
Add the honey, a few drops of almond extract, the oil in a thin stream, the almond flour and the all-purpose flour sifted together with the baking powder. Work the batter well, avoiding lumps.
Butter and flour a bundt pan and pour in the batter, leveling the surface with a spatula.
Transfer the cake to a preheated oven at 356°F and bake for about 40 minutes, always performing the usual toothpick test.
Remove from the oven and let it cool completely. Then, decorate the surface as you like, for example with melted white chocolate, almond flakes and coconut, edible flower decorations, and so on.
Our pumpkin bundt cake is ready to be served at the table.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
