In the last minutes of the day we enjoyed a fresh, crisp fall walk in the woods.
Tom, Ethan, Marcy and I walked/ran in the leaves that littered the once clearly visible paths.
When we arrived home after the sun set we enjoyed a delicious fall treat. A Spiced Pumpkin Bundt Cake. If you’ve never had pumpkin bread or pumpkin cake, I feel truly sorry for you, and if you add a dollop of whipped cream or cool whip, you will be thanking me. It’s the perfect combination of sugar and spice.
The recipe from Cake Simple, called for mini bundt pans. I used a regular bundt but you could use muffins cups or even a loaf pan. They would all be delicious. Christie Matheson tops her mini bundts with a spiced glaze. I opted for the combination of pumpkin and cream instead.
Start by preheating oven to 350F. Get out three bowls and a whisk, rubber spatula and electric mixer.
Whisk the dry ingredients in one bowl.
Mix the wet ingredients in another bowl. Pumpkin, milk and vanilla extract :)
Cream the sugars and butter in the third bowl with an electric mixer. After that is creamy, add one egg at a time. Now add the flour mixture (in three increments) alternately with the pumpkin mixture (in two increments), beginning and ending with the flour and beating until the batter is real smooth-like.
The dry ingredients:
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp salt
The wet ingredients
- 3/4 cup pumpkin
- 1/2 cup milk
- 1 tsp vanilla
The creaming ingredients
- 1/2 cup unsalted butter, at room temp
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
Bake in that 350F oven for about 45-50 minutes for a bundt or loaf and probably 20 minutes for mini bundts or muffins.