Rich and Savory Pumpkin Bundt Cake
I wanted to wait and share this recipe on the 1st anniversary of this little blog (1 year already? Yay!) but then I thought it can be a perfect cake to accompany the afternoon tea before a Halloween party so let’s not wait until the 4th of November. I hope you agree : )
Rich and Savory Pumpkin Bundt Cake adapted from the Dolce Vita Blog.
350g raw shredded pumpkin
1 small package of baking powder
200ml natural yoghurt
100 ml oil (I used olive oil as I didn’t have anything else at home)
1/2 – 1 tsp powdered cinnamon, nutmeg and ginger (I replaced the nutmeg and ginger with 1/2 tsp gingerbread spice mix)
+ butter and flour for preparing the bundt cake pan.
1. Shred the pumpkin, prepare the bundt cake pan (butter, then flour) and pre-heat the oven to 180°C/360°F.
2. Mix the flour, sugar, baking powder and spices. Add the butter, eggs, yogurt, oil, orange zest and finally the shredded pumpkin. Mix until all the ingredients are well blended.
3. Pour the batter into the bundt cake pan and bake for about 55 minutes.
You can top the cake with a simple sugar frosting if you like (my Mr prefers to dunk the bundt cakes into hot milk, I did not want to ruin this habit with a frosting):
mix 150g sugar, 2 tbsp lemon juice and 1 tbsp water. Pour it on top of the cooled cake and place it on a cool place until the frosting gets solid.
This amount makes a huge cake – I had it for breakfast 4 times and even shared a quarter of it with my colleagues on the 4th day. On that day, the cake was still moist and delicious!