Pumpkin Bundt Cake With Cinnamon Glaze

We took our Thanksgiving on the road this year. Celebrating the holiday and all that we are thankful for with my younger brother and nibling and our kids. We rented a house in a pine forest. It was lovely. More on that to follow. The Mandels housesat for us.  Danny Mandel is my brother from another mother.  He came from Colorado with his dear wife Linda and his kids Annie and Ben.  The day before we left they came over for dinner and house/dog sitting instructions.  I made my big brother’s Pork with beans and garlic (recipe posted on March 29, 2013), roasted cauliflower, green beans, sourdough baguette, and a pumpkin bundt cake with cinnamon glaze for dessert. It’s the first time I’ve made a bundt cake and the first time I’ve baked anything from Joy the Baker cookbook. I can say that it was well-received – very seasonally tasty and the kitchen smelled delicious – but sadly it was the beginning of a holiday sugar binge for me. You could call it a big mistake but it was really really good.

Pumpkin Bundt Cake With Cinnamon Glaze

(- from Joy the Baker Cookbook by Joy Wilson)

Finished frosted

Pre-heat the oven to 350° Grease and flour a bundt pan Put the oven rack in the middle of the oven.

Ingredients for Cake:

2 cups granulated sugar

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

¼ tsp salt

2 tsp ground cinnamon

½ tsp ground cloves

½ tsp freshly grated nutmeg (worth it – truly)

½ tsp ground ginger

1 cup grapeseed oil (or other vegetable oil)

¼ cup buttermilk

1 tsp vanilla extract

2 cups (1-15oz can) pumpkin puree

4 large eggs

1 cup coarsely chopped walnuts – plus more for topping

Ingredients for the Frosting:

2 ½ cups powdered sugar, sifted

1 tsp ground cinnamon

6 Tbsp heavy cream (I needed more)

Directions for the Cake:

In a large bowl, whisk together sugar, flour, baking powder, baking soda, salt, and spices. Set aside.

In a separate bowl whisk together the oil, buttermilk, vanilla and pumpkin puree. When well blended, add eggs one at a time. Beat well in between each addition.

Pour the pumpkin mixture into the flour mixture. Use a spatula to fold the mixture together. Scrape the bottom of the bowl well. Fold in the walnuts.

Pour the batter into the prepared pan and bake for 1-hour (cake tester must come out clean). Remove from the oven and let rest in the pan for about 30 minutes. Invert the cake onto a serving platter and let cool completely.

Unfrosted cake

Directions for Frosting:

Whisk together the powdered sugar, cinnamon, and cream. Consistency needs to be thick but not too thick. Drizzle over cooled pumpkin cake and then sprinkle walnuts around the top of the cake.

Frosted unfinished

Leave a Reply

Your email address will not be published. Required fields are marked *