I’ve been really into making bundt cakes lately. Remember that blueberry one that we ended summer with? Budnt cakes are a little old fashioned but I really loved them. The fluted pan delivers a pretty product that is way more simple to pull off than fussing with a layer cake… or even cupcakes for that matter. Two of the most popular recipes on this blog are actually bundt cakes, this mexican chocolate one and this oreo one.
I’ve actually made this cake twice this fall. The first time I just did a trial run and brought it to the office to share with my coworkers. Everyone loved it, so I knew I had to re-make it and photo it for the blog. The perfect opportunity came up last weekend when we threw a going away bonfire party for our friend Hana, before she moved back home to Cleveland.
Pumpkin spice bundt cake + hot apple cider + campfire + friends = a pretty perfect fall night in my book.
This recipe is a spin on my mom’s Amish Pumpkin Bread recipe. I used the same base but kicked it up by adding even more autumn spices. As for the frosting, maple + cream cheese is the perfect fall combo. I love how the sweetness of the syrup is offset by the tartness of the cream cheese. If you want to make the frosting more of a glaze than an icing, just add a couple tablespoons of milk to thin it out before drizzling it over the cake.
- 2 1/4 cup sugar
- 3 eggs
- 3/4 cup vegetable oil
- 14 oz can of pumpkin
- 2 2/3 cup flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1/2 tsp ground cloves
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup milk
- 2 oz cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup maple syrup
- Preheat the oven to 350 degrees. Grease and flour a 10 inch bundt pan and set aside.
- In a medium sized bowl, whisk together the flour, baking soda, salt, ground cloves, cinnamon, nutmeg, and ginger.
- In the bowl of a stand mixer, beat the eggs for 15 seconds. Add the sugar and beat on medium speed for 1 minute, or until the eggs are pale and thick.
- Add the oil and pumpkin to the eggs, and mix on low speed, just until combined.
- Add half of the dry ingredients to the mixer and mix on low speed until the dry ingredients are incorporated. Add the milk and mix on low speed, followed by the rest of the dry ingredients. Once everything has been incorporated, beat on medium high speed for 30 seconds.
- Pour the batter into the prepared bundt pan. Bake for 1 hour or until a toothpick tester comes out clean.
- Let the cake cool completely in the pan. To release the cake, gently run a knife around the edges of the pan, then invert it onto a plate.
- To make the frosting, beat the cream cheese in the bowl of a stand mixer until smooth. Add the powdered sugar and maple syrup and beat for 1 minute, or until a thick frosting forms. I used a piping bag to pipe the frosting onto the cake, but you can also spread it over the top with a knife. For a thinner glaze, add some milk to the frosting to thin it out and drizzle it over the cake.
All the fall stuff, right here.