Remember when I advised you to very thoroughly grease and flour your bundt pan? This is why:
Sad, isn’t it? All that cakey goodness I looked forward to has been smashed to bits in no time flat. Sure, I’ll eat it anyway–it doesn’t change how the cake tastes, after all, and that’s pretty divine–but I’m too embarrassed to bring it to work now. Which means I will have to eat it all by myself. That’s my punishment.
I’m sure I can suffer through it… my jeans are less convinced.
An of Baker Street, one of the hosts of #BundtaMonth, has an excellent post on how to remove your cake from the bundt pan after baking (which also explains preparation of the pan). I will add this: if, after you’ve floured, it looks like there’s a spot where the flour isn’t sticking, do not proceed until you remedy that. Otherwise, you’ll only have yourself to blame when you are hovering in a corner late at night eating all the cake by yourself. At least Netflix won’t judge you.
- 2¼ cups white whole wheat flour, plus additional for dusting pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon dried orange peel
- ½ teaspoon kosher salt
- 1¼ cups canned solid-pack pumpkin (not pie filling)
- ¾ cup well-shaken buttermilk
- 1 teaspoon vanilla extract
- 12 Tablespoons (3/4 cup) unsalted butter, softened and cut up
- 1¼ cups turbinado (raw) sugar
- 3 large eggs
- 1 cup white chocolate morsels (the real deal!)
- 1 cup dried cranberries (craisins)
- Preheat oven to 350 degrees Fahrenheit. Prepare your bundt pan by greasing well and flouring. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, orange peel, and salt. Set aside.
- In a medium bowl, whisk together the pumpkin, buttermilk, and vanilla extract. Set aside.
- In the bowl of a stand mixer fitted with a paddle, cream the butter and sugar. Beat for 3-5 minutes.
- Once nice and fluffy, beat in the eggs, one at a time, until each is incorporated.
- With the mixer on medium-low, blend in the dry and wet ingredients, alternating additions so that you start with dry and end with dry (dry, wet, dry, wet, dry). Mix until just incorporated.
- Remove bowl from mixer and stir in the white chocolate and dried cranberries.
- Spoon into the prepared bundt pan and bake for 45-50 minutes, or until a cake tester inserted in the middle of a section comes out clean.
- Cool in the pan for 15 minutes.
- Run a butter knife around the edges to be sure they're loosened, then put a wire rack over the top of the pan and invert. If the cake does not easily come out, set it back upright and let it cool for 5-10 more minutes before trying again.
What is #BundtaMonth? An of Baker Street and Lora of Cake Duchess pick an ingredient or theme and we have to make a bundt cake recipe that utilizes it. Every month will be different. This time they chose pumpkin, which is very October to me.
Interested in joining in?
Here’s how to bake with #BundtaMonth:
- Bake your Bundt for October following the theme – Pumpkin.
- Post it before October 31, 2012.
- Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Chocolate Pumpkin Bundt)
- Link back to both Lora‘s and An’s announcement posts.
Anuradha from Baker Street – Pumpkin and Chocolate Marble Bundt Cake
Carrie from Poet In The Pantry – White Chocolate Cranberry Pumpkin Bundt Cake
Deb from knitstamatic – Pumpkin Orange Cardamom Bundt
Dorothy from Shockingly Delicious – Spiced Pumpkin Pecan Bundt Cake with Maple Glaze
Kate from Food Babbles – Pumpkin Cream Cheese Bundt Cake
Katerina from Diet Hood – Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream
Karen from In The Kitchen With KP – Pumpkin and Nutella Bundt Cake
Lora from Cake Duchess – Pumpkin Streusel Bundt Cake with Pumpkin Glaze
Laura from The Spiced Life – Glazed Orange Pumpkin Bundt Cake
Paula from Vintage Kitchen – Rum Glazed Pumpkin Orange Bundt Cake
Renee from Magnolia Days – Pumpkin Pecan Bundt Cake