Glazed Pumpkin Bundt Cake

When fall rolls around, pumpkins catapult to the top of the ingredients list–at least for baking.  No matter what critics say about the overuse of the American pumpkin-spice mixture, it is a brilliant combination of flavors, and I never tire of it.  It wouldn’t be fall without it.  Nor would pumpkin bread.  The kids never tire of it, and for us adults, it’s a perfect low-key, down-to-earth sweet treat to accompany coffee or tea.

This time around, when setting out to make pumpkin bread, I thought to change things up a bit.  First, I changed the spices I usually use–cinnamon, cloves, and nutmeg–and introduced a couple more:  ginger and coriander.  I’ve frequently seen pumpkin paired with ginger, but I thought coriander might add something new.  I wondered whether this change would put a dent in the overall taste.  Second, I also thought that adding in yogurt might change something, though I wasn’t sure what.  Maybe a richer taste?  Third, I reached for my Bundt pan instead of loaf tins so that I can have the right to call this a “pumpkin cake.”

Mix the eggs and sugar first.

Separately, sift together the flour, salt, baking soda, baking powder, and mix of spices.

Back to the bowl of the standing mixer:  Mix in the oil, yogurt, and pumpkin.

At last the flour/spice mixture is added.  The batter will be pretty thick.

I transferred the batter to the Bundt pan and noticed that there was so much batter in the pan that it almost went up to the rim.

But it ended up being nothing to worry about because the cake didn’t rise up and ooze over the sides like I was fearing.

Then came preparing the simple glaze–confectioner’s sugar and orange juice.

I glazed the cake over a wire rack.

At my quality assurance meeting with me, myself, and I afterwards, I concluded several things.  I think the Bundt pan was spot on to elevate this cake in the ranks.  As for my shake up in the spice department by adding ginger (though this is typically used) and coriander, it turns out that the difference was subtle.  My family thought that this cake had a stronger pumpkin flavor than our regular pumpkin bread and that it had a pleasant, fresh taste.   What about the yogurt?  Whenever I use yogurt or sour cream in a cake, I fear the cake will rise nicely and then collapse.  I recall nightmares from my youth when this very thing would happen time and time again.  Much to my surprise, no such disaster occurred.  The yogurt I used was fat-free, which was all I had on hand.  Added fat from whole milk yogurt or even low fat yogurt should theoretically make a better tasting cake.  But in this case, I don’t think using fat-free yogurt caused any problems.  The cake was moist and had a nice texture.  Adding the glaze made it look more cake-like, but I think a dusting of confectioner’s sugar wouldn’t have been a bad idea either.

All in all, a successful variation from the standard pumpkin bread!  I’ve put this in my “keeper” file.

 

Print Recipe
Glazed Pumpkin Bundt Cake
2017 © HollyTrail.com
Course Dessert
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Cake
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 2 1/2 cups granulated sugar
  • 3 large eggs at room temperature
  • 1 can (15 oz.) solid packed pumpkin puree (2 cups minus 2 1/2 tablespoons)
  • 1 cup greek plain, non fat yogurt
  • 3/4 cup vegetable oil (e.g., canola, but not olive oil)
Orange Glaze
  • 1 1/2 cups confectioner's sugar
  • 2 tablespoons orange juice
Course Dessert
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Cake
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 2 1/2 cups granulated sugar
  • 3 large eggs at room temperature
  • 1 can (15 oz.) solid packed pumpkin puree (2 cups minus 2 1/2 tablespoons)
  • 1 cup greek plain, non fat yogurt
  • 3/4 cup vegetable oil (e.g., canola, but not olive oil)
Orange Glaze
  • 1 1/2 cups confectioner's sugar
  • 2 tablespoons orange juice
Instructions
Make the cake
  1. Preheat oven to 350°F. Grease and flour 10-inch bundt pan.
  1. Sift together flour, baking soda, baking powder, salt, and spices. Set aside.
  2. Using an electric mixer, beat eggs and sugar on medium high speed for 3 minutes (paddle attachment). Add pumpkin puree, yogurt, and oil to the egg mixture. Mix on low speed until just combined.
  3. With the mixer running on the lowest speed, gradually add in the flour mixture. Mix until just incorporated and batter is smooth. Pour into prepared bundt pan.
  4. Bake for 60-70 minutes or until toothpick or cake tester comes out clean. Let cool on rack. Remove from the pan after 10 minutes. Let cool completely before glazing.
Make the glaze
  1. With a spoon, vigorously mix confectioner's sugar and orange juice until smooth. The glaze should be thick, but pourable. If too thin and runny, add more confectioner's sugar (2 tablespoons at a time). If too thick, add more orange juice (1-2 teaspoons at a time).
  2. Using a spoon (or pour into parchment cone or Ziploc bag with the corner tip snipped off), drizzle glaze over cake. Let stand at least two hours or overnight before serving.
Recipe Notes

For extra orange flavor, mix in 1-2 teaspoons orange zest to the glaze.

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