Pumpkin Bundt Cake

Makes 1 Bundt Cake

Ingredients

• For the cake

  • 250 gr cake flour

  • 125 gr light brown sugar

  • 1/2 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 tsp cardamom

  • Pinch of salt

  • 2 large eggs

  • 120 ml vegetable/olive/canola oil

  • 200 gr pumpkin puree

• For cream cheese frosting

  • 65 gr unsalted butter, room temp

  • 120 gr cream cheese, room temp

  • 120 gr powdered sugar

  • 1 tsp vanilla extract or paste

  • 30 ml milk

• For decorations

  • Walnuts, crushed

Instructions

1. Preheat the oven to 180°C/350°F. Prepare a bundt pan by buttering the bottom and sides.

2. For the sponge, in a large bowl combine flour, light brown sugar, baking soda, baking powder, cinnamon, cardamom, and a pinch of salt. In another bowl, whisk eggs, oil, and pumpkin puree. Pour wet ingredients into the dry and whisk to combine. Pour the batter over the bundt pan, and bake for 35-40 minutes or a skewer poked in the middle comes out clean. Transfer the cake to a wired rack to cool.

3. For the frosting, in a large bowl beat butter and cream cheese with a hand mixer for 2-3 minutes. Sift powdered sugar, and add vanilla. Beat for additional 2 minutes. Add milk and mix to combine. Transfer to a piping bag.

4. Decorate the cupcakes with frosting. Top with more chopped walnuts. Enjoy!