Every year I look forward to winter squash, and baking with pumpkin is a particular favorite of mine. On its own pumpkin has a very mild flavor but paired with some spices the flavor just pops.
So you can imagine the smile on my face when Lora aka Cake Duchess and Anuradha of BakerStreet announced that PUMPKIN would be the flavor of choice for the month of October. I must admit, I was secretly hoping.
Interested in joining the fun?
Anuradha and Lora will pick an ingredient and announce it the first week of every month. All you bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a bundt – mini bundt or large bundt – and link it up to their blogs throughout the month. It’s that simple!
Here’s how to you can join the #BundtaMonth party:
- Bake your Bundt for October following the theme – Pumpkin.
- Post it before October 31, 2012.
- Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Pumpkin Bundt)
- Add your entry to the Linky Tool by clicking here or here.
- Link back to both Anuradha’s and Lora’s announcement posts.
Anuradha from Baker Street – Pumpkin and Chocolate Marble Bundt Cake
Carrie from Poet In The Pantry – White Chocolate Cranberry Pumpkin Bundt Cake
Deb from knitstamatic – Pumpkin Orange Cardamom Bundt
Dorothy from Shockingly Delicious – Spiced Pumpkin Pecan Bundt Cake with Maple Glaze
Kate from Food Babbles – Pumpkin Cream Cheese Bundt Cake
Katerina from Diet Hood – Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream
Karen from In The Kitchen With KP – Pumpkin and Nutella Bundt Cake
Lora from Cake Duchess – Pumpkin Streusel Bundt Cake with Pumpkin Glaze
Laura from The Spiced Life – Glazed Orange Pumpkin Bundt Cake
Paula from Vintage Kitchen – Rum Glazed Pumpkin Orange Bundt Cake
Renee from Magnolia Days – Pumpkin Pecan Bundt Cake
I’ve made so many variations on pumpkin cake this one is a hybrid of ideas from many of them. I’ve done a gagillion spice versions but never thought to use cardamom, one of my favorite flavors as you can tell from this apple cake and these cookies, so I thought I’d give it a try. Generally it is a very strong flavor but the pumpkin seems to temper it so if it looks like a lot, in this case it works.
Pumpkin Orange Cardamom Bundt
2 cups All-Purpose Flour
1 cup White Whole Wheat Flour (I use King Arthur)
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
2 1/2 teaspoons cardamom
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 cup white sugar
1 cup dark brown sugar, lightly packed
1 cup flavorless oil such as safflower or canola
3 large eggs
1 15-ounce can pumpkin puree (not pie filling)
zest of 1 orange
1 teaspoon fresh orange juice
1 cup plain yogurt
1 1/2 cups confectioners sugar
2 tablespoons buttermilk
4 teaspoons fresh orange juice
Note: You’ll want to bake this on a lower rack in your oven so be sure to set that up before you preheat it.
1. Preheat your oven to 350 degrees.
2. Grease and flour your Bundt pan well and set aside.
3. Sift together the flours, baking powder, baking soda, salt, cardamom, ginger and cinnamon and set aside.
4. In the bowl of your stand mixer fitted with the paddle attachment, combine the sugars. Add the oil and beat for about a minute.
5. Beat in each egg separately until combined. There shouldn’t be any eggy streaks.
6. Add the pumpkin puree, orange zest and juice and mix on medium speed until well combined. There should be no lumps from the pumpkin left.
7. With your mixer on low, alternate adding the yogurt and the flour mixture scraping down the bowl periodically. Mix until just combined.
8. Pour the batter into your prepared pan, evening out the top of the cake.
9. Bake in your preheated oven for about 75 minutes. I suggest you check it after 60 minutes for doneness (ovens vary) to make sure the top isn’t over browning. You can put a piece of foil over it and let it continue baking. The cake is done when a toothpick inserted near the center comes out with only a few crumbs attached.
10. Allow it to cool about an hour before removing it from the pan, then let it cool completely before adding the glaze.
Note: I suggest you make the glaze after the cake is cooled and then drizzle it over the cake immediately. It will harden shortly thereafter.
To make the glaze put the confectioners sugar into a bowl and carefully whisk in the buttermilk and orange juice.
Drizzle glaze over cake in whatever pattern you like.