I LOVE fall and I LOVE fall flavors, but when I eat something that has the word spice in it. I actually want it to be spicy. This recipe does not disappoint. It is spicy, yummy, and super easy to make. Yum, yum, yum!
Spicy Pumpkin Bundt Cake
Time: 1 Hour 15 Minuntes
Active Time: 25 Minutes
Servings: 12 Cup Bundt Pan
Cake
3 Cups AP Flour
2 tsp Baking
Powder
1 tsp Baking Soda
1 1/4 tsp Kosher Salt
2 tsp Ground
Cinnamon
1 1/2 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1/4 tsp Ground Black
Pepper
2 Cups Brown
Sugar – Packed
1/2 Cup Unsalted Butter
1/2 Cup Canola or
Vegetable Oil
2 Large Eggs
1 1/2 tsp Vanilla Extract
1 1/2 tsp Vanilla Extract
1 15 oz Can of Pumpkin
Puree
1/2 Cup Greek Yogurt
(not non-fat)
* adapted from NYT Recipe
Frosting
1 Cup Confectioners Sugar
1/4 Cup Maple Syrup
1 tsp Vanilla Extract
Top with sweet and spicy walnuts
Directions
Preheat your oven to 350 degrees. Sift together the flour, spices, baking soda, baking powder and salt. Set aside. It the bowl of your cream together the butter and brown sugar. When that is fluffy and fully combined add the pumpkin. Then add the eggs until fully mixed together. Alternating, add 1 cup of the dry ingredients mixing until fully incorporated, followed by the greek yogurt. Add another cup of dry followed by the oil, then add the final cup of dry ingredients. Pour the cake batter into a very well greased and floured bundt pan. Bake for 35-45 minutes or until a toothpick comes out of the center clean. Wait 20 minutes and then turn the cake pan over and let it sit until the cake slides out of the pan on its own.
While the cake is baking make the frosting by sifting the confectioners sugar into a small bowl. Add the maple syrup and vanilla extract and mix until smooth. When the cake is completely cool pour the glaze over the top of the cake and sprinkle with sweet and spicy walnuts!
Preheat your oven to 350 degrees. Sift together the flour, spices, baking soda, baking powder and salt. Set aside. It the bowl of your cream together the butter and brown sugar. When that is fluffy and fully combined add the pumpkin. Then add the eggs until fully mixed together. Alternating, add 1 cup of the dry ingredients mixing until fully incorporated, followed by the greek yogurt. Add another cup of dry followed by the oil, then add the final cup of dry ingredients. Pour the cake batter into a very well greased and floured bundt pan. Bake for 35-45 minutes or until a toothpick comes out of the center clean. Wait 20 minutes and then turn the cake pan over and let it sit until the cake slides out of the pan on its own.
While the cake is baking make the frosting by sifting the confectioners sugar into a small bowl. Add the maple syrup and vanilla extract and mix until smooth. When the cake is completely cool pour the glaze over the top of the cake and sprinkle with sweet and spicy walnuts!
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