Prep time:15 min.
Bake time:50 min.- 60 min.
Makes: 12-15 c. bundt cake
Ingredients:
2c. granulated sugar
4 large eggs(room temp)
1/2c. vegetable oil
1/2c. unsalted butter
1 tsp. vanilla extract
2 cups of pumpkin puree
1 zest of an orange
1/2 juice of an orange
3c. of A.P. flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. pumpkin spice
1/2 tsp. cardimum
1 tsp. salt
1/2 tsp. ground nutmeg
3/4 cup of whole milk
1/4 cup of sour cream
Orange-creamcheese glaze
1c. icing sugar
2 tbls. freshly squeezed orange
1 tsp. cream
1 zest of an orange
1 package of softened cream cheese
Directions:
Preheat oven to 350 degrees F.
Spray the bundt pan really well making sure you get right into every little nook and cranny. In this case I made 12 mini Bunts and had enough left for 1 loaf pan with streusel.
You may also use a regular sized bundt pan of your choice.
This recipe makes 12-15 cups of batter.
You could even make muffins with this mixture.
For the Pumpkin-Orange Bundt cake: in a bowl you will need to beat sugar and eggs on high until thick and a beautiful soft yellow. Remember to scape the bowl in small increments when beating the ingredients.
Add oil, butter, vanilla orange zest and juice to the mixture and stir in well with the other ingredients on med-low.
Add the pumpkin puree and whisk together well on med-low speed.
Add flour, spices, salt, baking soda and baking powder into a sifter before adding the dry ingredients to you're wet ingredients. Just to ensure there are no lumps.
Whisk on low until all the wet and the dry ingredients are well combined.
Pour into the bundt pans of you're choice and bake at 350 degrees F. for 50 minutes or until the toothpick comes out clean.
I used the mini bundt molds and they took up to 40 minutes, again until the toothpick comes out clean.
Allow the Pumpkin-Orange Bundt to rest until cooled down.
then turn upside down gently onto a cake plate or cooling rack
then glaze. Add a little orange zest with a sprinkling of icing sugar. So pretty!!! Then you get to eat them and share them too!!
I find these bundt cakes so cozy for the upcoming fall & Thanksgiving holidays. They make nice gifts too if you individually wrap them in pretty cellophane wrap. Love gifts from the heart, don't you?
Tips&Tricks for getting the cake out of the bundt pans
Make sure the bundt pans are cleaned well and dried well.
you do not want any thing sticky or wet in you're cake pan.
Non-stick spray works really for me, just make sure you get every nook&cranny in the pan.
Another tip is to use melted butter or crisco oil .
use a clean pastry brush to coat the pan then add some flour and make sure the cak pan is coated well.
turn the pan upside down and give it a bang on the counter to make sure any extra flour comes out of the pan.
You do not want any access flour on the cake. You want the pan lightly floured.
Try to let the cake cool down before taking the hot cake out of the pan.
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