Pumpkin Bundt Cake

Here we are again, with another recipe and another post. I think many who don’t blog often wonder how we do it. Or why. This endless parade of dishes, photographed and styled with care, and the words, post after post with words describing how sweet something tastes or how smoothly it glides across the tongue. And there are days when even I wonder how and why I continue to do this. To share my story through pictures and words.

But then I remember the simplicity of standing in a kitchen with a counter of ingredients. Bags of sugar and flour. Aluminum cartons of baking powder. Freshly ground spices. And fruit browning in a bowl. I remember the pleasure of watching those ingredients come together. The art in taking things that are disparate and making them whole. To share those creations is a way of saying that beauty and pleasure still matter. That food is much more than what you put on your plate. Food can be the root of conversation, the root of love, the root of family. And by sharing it with all of you, I affirm that the gift of food has measurable worth.

This pumpkin bundt cake came together on a crisp fall afternoon. I pulled it from oven, let it rest, and it fell (beautifully and painlessly) from its pan onto a cooling rack. If bundt cakes have taught me anything, it’s the value of patience. Turn a bundt cake out too soon, and you end up with a puzzle you have to try to put back together again. Once upright, I slathered my cake cake with a mixture of melted butter and maple syrup, and then generously coated it with cinnamon and sugar until it glistened and smelled like my grandmother’s house on Christmas morning. And when I took pictures of the cake an hour or two later, I felt that familiar rush of joy that comes from a job well done.

Pumpkin Bundt Cake

2-1/2 cups sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
Confectioners’ sugar

1/4 cup melted butter

1/4 cup maple syrup

Cinnamon Sugar (about 1/2 cup)

1. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, nutmeg, salt and cloves in a separate bowl; fold into egg mixture alternately with pumpkin, beating well after each addition.

2. Transfer to a well-greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 20 minutes before inverting onto a wire rack. While cooling, whisk together melted butter and maple syrup in a small bowl. Coat sides and top of cake with mixture and dust generously with cinnamon sugar mixture.

Monet

Anecdotes and Apple Cores

 

51 thoughts on “Pumpkin Bundt Cake”

  1. Wendy Irene

    I love the idea of using cinnamon sugar on a pumpkin cake. It brings back memories of fall donuts. I am so grateful you blog, and share your beautiful words, photos and baked creations with us. They bring me a lot of joy. This was a wonderful way to start my day 🙂

  2. SallyBR

    Smiled all the way through reading your post… indeed, sometimes I wonder how some bloggers keep doing it after 6, 7 years. I reached the 3 year mark a few months ago, and still love every time I hit “publish”, so maybe I’ll get there too

    I wish I could be better at baking cakes, so your blog is a constant source of inspiration in that path.

  4. Annie

    We are on the same wavelength because I was just thinking about making a pumpkin bundt cake. I recently found an antique, heavy-duty pan at a garage sale that I’d love to bust out. I also often wonder why I blog, why I continue to blog (as I say this my site has been down once again to technical issues since Friday and doesn’t help the issue) and I completely agree, the simplicity and art of cooking does matter. It’s something we both want to share, admire and respect. Beautiful, sure to be delicious cake!

  6. Pam

    What a great bundt cake for fall! I love the cinnamon sugar topping instead of a rich frosting. A job well done, Monet!

  7. natalie@thesweetslife

    I know exactly how you feel and yet I can’t step away from blogging, at least not yet! Funny how 5 years ago I hardly knew what a blog was!

    This is beautiful–LOVE the sound of that topping!

  9. Audrey Barrick

    Please be aware that there are plenty of non-bloggers who depend on your beautiful art. I live vicariously through your terrific words, pictures and recipes!

  11. Eileen

    I write my blog to start the conversation, but also to teach–I guess this is what happens when you teach for years on end. But I know so many people who are (or were) terrified of the kitchen. If I can make cooking approachable and doable, that’s the best possible outcome. I love this cake–who doesn’t want pumpkin everything this time of year? And I haven’t broken out my bundt pan in far too long. 🙂

  13. Jessie

    Sometimes I wonder why I write a blog, too. Why I post words and pictures on the Internet for anyone to see. We really do give a piece of ourselves in every post we write — but luckily, it’s not a one way street. You truly are one of the best writers I have the pleasure of “knowing”, Monet, and I love coming here and reading your lovely posts. After all, forming connections and enjoying the company of others can happen even through a computer screen, can’t it? 🙂

    Beautiful recipe, as always!

  15. Leah @ Why Deprive?

    This post really makes me want to stand in my kitchen and bake something. Sometimes I forget how soothing that can be.
    The cake sounds delicious. I need to get a bundt pan so I can make it.

  19. Orchidea

    Hi,
    Nice cake… and just what I was looking for. It is pumpkin season now an I wanted to find a different cake recipe… I will try this. Thanks.
    Ciao.

  21. Susan

    And, every once in awhile, we can hope to inspire someone else!

    Lovely cake and write-up. Your cake stand is just perfect for autumn.

  22. Jeanne

    This cake looks gorgeous. It’s the perfect color and flavor for autumn. I just wish that my computer screen could transmit the aroma!

  23. Valerie

    This bundt cake is beautiful! (I love that it’s slathered with butter and maple syrup.) And you are so right about bundt cakes…they do require patience and finesse. 😀

  26. Hotly Spiced

    What a beautiful cake stand. I can just image how wonderful this must have smelled as it took on the melted butter and maple syrup. It would have reminded me of Christmas for sure. Bundt cakes always look so pretty xx

  27. Terra

    I love this post. It is funny, I always think about what I did with my time before my blog:-) I love sharing, baking, taking photos, and wouldn’t change anything, it all makes me happy! Great minds think alike, I made a coffee pumpkin bundt cake last weekend! Your bundt cake looks gorgeous!!! Hugs, Terra

  28. Joanne

    I’ve questioned why I blog quite a bit…and really the answer is always that I can’t imagine NOT. Cooking/baking without taking photos? While it’s relaxing for maybe a day or two, I really start to miss it and the blogosphere very quickly. I love the sound of this bundt cake! Yay for pumpkin!!

  31. Catherine

    Dear Monet, Your pumpkin bundt sounds absolutely wonderful…I love the cinnamon sugar sprinkled on top, it makes the cake look so pretty. Have a beautiful weekend my dear. Blessings, Catherine xo

  32. Becky

    Monet,
    Yet another keepsake post. I read your blog for the writing, which is exquisite, and for your lovely recipes and pictures. I also love your “food’ for thought.

  33. rita cooks italian

    Ciao Monet, this is the perfect Halloween/Christmas cake! Gorgeous with a cup of tea (or coffee!!!). There is a special feeling when something comes out right and my first reaction is: I want to share this with someone. The blog gives you (and me)the opportunity to share it with more people then your own family/friends. Thank you Monet and have a lovely Sunday!!

  35. Kare @ Kitchen Treaty

    I was just smiling at a mixing bowl full of dry ingredients the other morning and thinking that there is nothing more satisfying than whisking together flour and spices. Such wonderful simplicity and a perfect exercise in living in the moment.

    Your bundt cake is gorgeous and something about it just shows the care and thoughtfulness that went into it.

    Loved this post. 🙂

  36. Lana

    Monet, I will never tire of your beautiful creations and your inspiring words:) You are quite a talented young lady and I just need you to keep doing what you do, as long as it makes you happy:)
    I have been enjoying your photos on Facebook, BTW:)
    This Pumpkin Bundt Cake looks amazing enough to prompt me to get my own bundt pan!

  37. Kristi Rimkus

    I love a bundt cake. They always look so pretty, and pumpkin is perfect for this time of year when I’m often looking for something to bring to gatherings.

  39. Nami | Just One Cookbook

    Well said, Monet. Maybe that’s why we bloggers get along so well because we share the same love for cooking/baking and feel good to be understood by peers. 🙂

    What a gorgeous looking bundt cake. It’s my dream to make a bundt cake one day but I have to buy a mold first. It always look grand than just rectangular shape loaf pan.

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