Recipe: Pumpkin Spice Bundt Cake

 

It’s September which means two things. Firstly it’s now officially Autumn and secondly it’s Pumpkin Spice Season bitches! Now I know not all of you are basic bitches who lose their shit over Pumpkin Spice Lattes being back or obsessing over every PSL themed but I for one am a very proud basic bitch that loves a PSL and can’t wait to get my hands on my first of the season. So with all that comes my first pumpkin based recipe of the year. A cake shape I’ve always loved but never made enough of is Bundt cake. That traditional style cake with fluted edges and a hole in the center. I had a tin that was looking neglected in the cupboard so I decided my first autumnal recipe of the year just had to be a pumpkin spice flavoured Bundt cake. 

Ingredients 

- 250g Unsalted Butter, softened 

- 225g Light Brown Sugar 

- 250g Plain Flour 

- 1 1/2 Tsp Baking Powder 

- 1/4 Tsp Salt

- 2 Tsp Pumpkin Spice Mix 

- 4 Eggs 

 Method 

1- Pre heat oven to 180c. Grease your Bundt tin with butter or a cake release spray. 

2- In a bowl place your softened unsalted butter and sugar. Beat until pale in colour and fluffy in texture. I used light brown sugar as it gave the cake a warmer, spiced flavouring that works wonders with the pumpkin spice. 

3- Add your eggs one at a time, beating well to fully incorporate between each one. I advise using this time to scrape the edges and the bottom of your bowl so that there is nothing left sat unincorporated in the mixture that’s going to disrupt your cake as it cooks. 

5- Fold in your flour, baking powder, salt and pumpkin spice mix. Now this is when slow and steady is better than fast and rushed. Beat the mixture too hard and you’ll end up with a flat, chewy cake that isn’t that pleasant to eat. 

6- Spoon your mixture into your prepared tin, using the back of a spatula or a spoon to make sure the mixture is evenly distributed in the tin. 

7- Bake for 35-40 minutes or until a skewer comes out clean. If the skewer comes out with batter on it then just pop it back in for a few more minutes until a skewer comes out clean. 

8- Leave to cool in the tin and the flip out onto a wire cooling rack or plate. Then all that’s left is to enjoy it. It goes well with a cup of coffee or tea.