John Myers
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Cake: Pumpkin Bundt Cake
The perfect cake: pumpkin bundt cake recipe with a picture and simple step-by-step instructions.
Additionally:
- 150 g Soft butter
- 100 g Raw cane sugar or a mixture of rice syrup, maple syrup, coconut sugar
- 5 Pc. Eggs
- 1 pinch Salt
- 1 Pc. Lemon; the grated peel off
- 100 g Yogurt
- 250 g Wholemeal spelled flour
- 3 tsp Tartar baking powder
- 1 tbsp Ginger bread spice
- 75 g Pecans
- 100 g Apricot jam
for the cast:
- 2 tbsp Hazelnut butter
- 2 tbsp Plum jam
- 1 tbsp Coconut oil
- 1 tsp Raw cocoa powder
- 2 tbsp Milk
- Finely grate the prepared pumpkin. Separate the eggs. Beat egg whites into egg whites. In another bowl, stir together the butter and sugar until frothy. Gradually add the egg yolks, salt and lemon zest and keep stirring. Briefly stir in yogurt and grated pumpkin.
- Mix the dry ingredients in another bowl (flour, baking powder, gingerbread spices, chopped pecans). Alternate the egg whites with the flour mixture and add to the butter-sugar mixture.
- Pour the dough into a greased Gugelhupf tin that has been sprinkled with flour and bake in the preheated oven in the lower third of the oven at 180 degrees top / bottom heat (or 160 degrees circulating air) for about 50 – 60 minutes. Then let it cool down in the tin for about 20 minutes and turn it out onto a wire rack.
- Bring the apricot jam to the boil briefly with a little water and brush the cake with it. Heat and stir the ingredients for the topping in a water bath and spread on the cake. Let dry. I like to sprinkle the cake with cocoa nibs or coconut blossom sugar.
Variants:
- If you like it sweeter, take 150 g of raw cane sugar. For flour you can also use a mixture of 50 g chestnut flour, whole spelled flour and whole emmer flour. Occasionally I add a handful of raisins to the batter. I’ve also mashed an overripe banana with a fork and stirred it into the butter and egg mixture. With the glaze you can also simply stir a glaze from powdered sugar, cinnamon and lemon juice.
- I am very excited about this cake. It is also ideal for freezing. At that time, I simply stirred the glaze described above together spontaneously and kept the rest in a jam jar in the refrigerator. The next day it was a bit like Nutella in consistency and tasted very good as a bread spread.
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