Pumpkin Bundt Cake

It had been much too long since I last baked something. I basically missed prime apple cinnamon deliciousness season all together (Please don’t share your recipes, I’ll cry.) Luckily I haven’t slept through pumpkin season! Pumpkin is one of my favorite flavors and you can definitely bake pumpkin anything into the holiday season right along side your ginger snap cookies. (Side note: Check out my sister Kaitlynn’s blog The Western Wild for an amazing pumpkin pie oatmeal recipe, among others.)

For this post I, very randomly, decided to make a bundt cake. I feel sort of busted because I don’t have any real inspiring, explanation for why, but this is how it happened… Basically I was shuffling through my moms kitchen and found a bundt pan. That’s all. Anyway you won’t believe this but it turned out to be “National Bundtcake Day”? THE DAY I MADE A BUNT CAKE! Which I discovered after posting an Instagram (LCMode) and searching #Bundtcake. Whaaa?! Who knew?

I’ll stop with the boring background info and cut to the cake. Here is my recipe. I finished off this beautiful bundt, with powdered sugar. If you want, you could make this cake into a couple of loaves (bake time would be less) & make a cream cheese frosting to go with. Yup. Yummy.

Preheat your oven to 350 degrees F and prep your bundt pan with lots of grease.

Ingredients:

  • 1/2 cup boiling water
  • 1 cup of quick oats
  • 1 cup of softened salted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • Greek Yogurt (I used Chobani Pumpkin flavor, but vanilla or plain works too)
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1/4 cup powdered sugar

Directions:

Pour 1/2 cup of boiling water into 1 cup of quick oats. Set aside to cook while you mix up the rest of the ingredients.

In an electric mixer, beat your 1 cup (2 sticks) of softened butter and add 2 cups of sugar until combined. Add the 4 eggs one at a time until blended. Next add 1 cup of canned pumpkin, 3 tablespoons of greek yogurt, 2 teaspoons of vanilla, 1/8 tsp cinnamon, 1/8 tsp nutmeg, then add the oatmeal water mixture. Next slowly mix in your 3 cups of flour and 2 tsp of baking soda.

The next step is to fill your well greased bundt pan with batter. Bake for 50 minutes. Make sure its cooked with the good old knife test. Stab your cake with a knife, and if no goop comes out on the knife, it is done. I tend to set my timer for a few minutes less than a recipe calls for and do the knife test because it is always a bummer when you over bake something. You can always add, bake time but can’t take it away.

The last step is to be patient and let your creation cool off. The cake is sooo heated, it could fall apart if you try to remove it from the pan too quickly. I let mine sit for half hour but 10 minutes would suffice. Use a sifter to garnish with powdered sugar to your liking and serve!

There you have it. A yummy moist pumpkin oatmeal holiday bundt cake! Oh! And happy belated bundt cake day…

Xx Lindsey Carter

One Comment Add yours

  1. michelle carter says:

    I soo got to eat this!!! More baking posts please Lindsey!

    Like

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