Coffee Cake Friday: Pumpkin Spice Bundt Cake

by Jeanne on October 22, 2009

It’s pumpkin season! My sister, Laura, is in heaven. She loves all things pumpkin. Pumpkin shapes, pumpkin dishes, pumpkin art. I, on the other hand, like the concept of pumpkins. I love the shape of pumpkins. I love jack o’lanterns. I love Halloween. In fact, when I worked at the University, I took off Halloween as my personal day (more on that in a later post). But, I’ve never been a big fan of pumpkin-oriented food.

Now that I have a family to feed, and that family loves pumpkin, I’ve had to explore pumpkin more than I would have if left to my own devices. What I have discovered is that I don’t like overly-spiced pumpkin. The pumpkin pie spice mix? Yuck. Overly-spiced cookies? Ick. Most commercially-made pumpkin pie? Yeeeuuuck. Seriously, those things are developed with a palate different from mine in mind. And cloves–uber-uck. The over-use of cloves has been the biggest obstacle to my exploration into pumpkin land.

And then I discovered pumpkin cake and pumpkin bread. With a subtle use of spice instead of overkill. Seriously, these two treats brought me into the pumpkin-lovers’ corner with everyone else. And the following coffee cake is one of the favorites of my Coffee Hour crowd. It comes from the November 2005 Gourmet Magazine.

As you can imagine, this cake is flavorful without being over-spiced. It has cinnamon and allspice. That’s it. It’s also wonderfully moist due to the pumpkin and buttermilk. It’s the perfect coffee cake for the season.

Pumpkin Spice Bundt Cake
-adapted from one in Gourmet Magazine

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)

Special equipment needed
-10 C or larger bundt pan
-A stand mixer makes everything easier and faster, but a hand mixer will do

1 1/2 sticks unsalted butter, softened
2 1/4 C Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp ground allspice
1/2 tsp salt
1 1/4 C canned pumpkin (not pumpkin pie filling)
3/4 C buttermilk, well shaken before measuring
1 tsp vanilla extract
1 1/4 C granulated sugar
3 eggs (large or extra large)
extra butter and tapioca flour for pan

Preheat oven to 350 degrees
Butter and flour your bundt pan with tapioca flour, set aside
-in medium bowl, mix together flour, baking powder, baking soda, cinnamon, allspice, and salt, set aside
-whisk together pumpkin, buttermilk and vanilla in bowl,set aside
-in bowl of mixer, beat butter until fluffy
-add sugar and beat for 3-5 minutes–until uber-fluffy!
-add eggs and beat 2 more minutes
-reduce speed and add flour mixture and pumpkin mixture alternately, beginning and ending with flour mixture
-spoon batter into prepared pan, smoothing top. Thump pan on counter to get rid of any lurking air bubbles
-bake for about 50 minutes or until tester comes out clean
-cool in pan for 10 minutes then invert onto cooling rack



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