Pumpkin Swirl Bundt Cake

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Bundt cakes often don’t get the praise that they deserve. They are the epitome of cakes of a past generation that were at one time very deeply beloved and really for good reason. There isn’t a bad slice of Bundt cake thanks to each slice having a perfect crust that gives a deep textural element to the soft, pillowy cake that lies underneath. So, together let’s create a revolution and bring these gorgeous cakes back! Let’s start with this beautiful number, a perfect-for-fall Pumpkin Swirl Bundt Cake. It is one of the moistest cakes ever and has the most amazing taste of spice from all of the cinnamon, nutmeg, ginger, and cloves that are added. What I love most about this cake, though, is the hidden little ribbon of dark brown sugar and cinnamon that is comfortably nestled inside the cake. This cake would be perfect with coffee in the morning, with a nice cup of herbal tea near bedtime, or even to take with you as a gift to your host. So make sure to prepare this and let me know what other flavors you like for your Bundt cakes!

Inspired by: https://www.tasteofhome.com/recipes/moist-pumpkin-bundt-cake

INGREDIENTS

  • 2 cups sugar

  • 1 cup vegetable oil

  • 1 can (15 oz.) pumpkin purée 

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1 cup walnuts, roughly chopped

  • 1/4 cup dark brown sugar, packed

  • 1 tablespoon ground cinnamon

METHODS

  1. Preheat the oven to 350°F.  Spray a 10-cup bundt pan with nonstick cooking spray and set aside. 
  2. In a large mixing bowl, whisk together the sugar and oil until well combined. Then, add one egg at a time, whisking between each addition to ensure each one is incorporated. 
  3. In another bowl, whisk together flour, baking powder, baking soda, and the spices and salt until all is combined. 
  4. Then, fold about 1/3 of the flour mixture and 1/3 of the pumpkin purée into the egg mixture. Repeat until all of the ingredients are used and batter is just mixed. Gently fold in the walnuts. 
  5. Make the cinnamon mixture by mixing together the dark brown sugar and tablespoon of cinnamon in a small bowl. 
  6. To assemble the cake, pour half of the cake batter into the prepared bundt pan. Top with all of the cinnamon mixture. Pour the remaining batter into the pan. 
  7. Bake for 60-65 minutes or until a knife is inserted and comes out clean. 
  8. Keep in pan until cool, about 2 hours. Then flip onto a cooling rack to finish cooling.
  9. Finish of the cake by sifting a light coating confectioners’ sugar on the top. 
  10. Enjoy!