Pumpkin Doughnut Cake
User Reviews
5
Pumpkin Doughnut Cake
Description
Pumpkin Doughnut Cake uses a combination of pumpkin puree and spices such as cinnamon, ginger, allspice, nutmeg, and cloves to develop a warm, wintry flavor. The batter is mixed carefully to avoid overworking, ensuring the finished cake maintains a tender crumb. Baking in a buttered and floured bundt pan allows the cake to bake evenly with a doughnut-like shape.
Once baked and slightly cooled, the cake is inverted and brushed with melted butter before being generously coated in granulated sugar. This step provides a textured, sweet exterior similar to that of sugared doughnuts, contrasting with the moist interior.
Serve slices warm for a comforting dessert or afternoon snack. The cake pairs well with tea or coffee and fits well in fall menus. It can also be adapted by adjusting spices or using different coatings.
Ingredients
dry ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
wet ingredients
- 1 cup pumpkin puree canned, not pie filling
- 3 large egg
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp cloves
coating
- 2 Tbsp unsalted butter melted
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350F. Generously butter and flour your bundt pan, making sure to get into all the nooks and crannies. Don't skip this step!
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients together in a another bowl.
- Blend the dry ingredients with the wet, mixing just until combined, don't over mix.
- Pour the batter into the prepared pan and spread out evenly.
- Bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.
- Set the pan on a cooling rack for 15 minutes. Then loosen the cake all around the edges with a thin offset spatula, and invert it. If the cake sticks, loosen it a little more and try again.
- Brush with the melted butter, and sprinkle generously all over with the sugar. Try to pat on as much sugar as you can.
- Slice the cake and serve warm or at room temperature.
Notes
- Ensure thorough buttering and flouring of the bundt pan to prevent sticking and preserve the cake’s shape.
- Mix the batter just until combined to maintain a tender texture and avoid toughness from overmixing.
- After baking, coat the cake generously with melted butter and sugar for an authentic doughnut-like finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 139mg | 6% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 2496IU | 50% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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