Pumpkin donut cake

Fall in love with flavor with this Spiced pumpkin cake

Tips

Preparing your cooking pan

To prepare your bundt pan, grease with butter sprinkle in flour an coat the pan with a thin layer moving the pan around. Dump excess out.

When to fip the pan

making bundt cakes can be nerve-wracking. Hoping they unstick and come out clean is half the struggle. There are a few ways to ensure a clean break. First follow the cooking pan prep step above. This allows coverage in even the tightest of creaves. Secondly, let the cake cool completely and be patient. Once you remove it from the oven, let it cool in pan before trying to flip it out onto a plate or cooling rack.

Fall forward pairings

pairings are my favorite part of food; this cake is no exceptions. After making my own apple butter, I realized the flavors of fall pair perfectly together. Highly recommend trying a slice with your favorite apple butter for a nice treat. Try some of these pairings as well:
– chai
– pumpkin spice latte
– honey butter
– caramel

pumpkin donut cake

Preparation Time: 15 minutes | Cook Time: 30 minutes | Serving size: 10-15

Gather

Pumpkin donut cake

• 3¼ cup flour
• 1½ cup sugar for cake, plus ¼ cup for topping
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• 1 teaspoon ginger
• 1 teaspoon salt
• 1 teaspoon cloves
• 1¼ cup pumpkin puree
• 3 large eggs
• ¾ cup buttermilk
• ¾ cup vegetable oil
• 3 tablespoons butter, melted 
• Apple butter of your choice, optional

Follow

1. Preheat the oven to 350 degrees. Prepare a 9.5-inch Bundt cake pan. Grease with butter or nonstick spray. Sprinkle with flour, coating all edges and corners. Flip over the pan to remove excess flour. (Pat the pan to make sure clumps loosen and fall.) Set aside until ready to use.
2. Combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, salt, ginger and cloves in a medium bowl. Set aside.
3. In a separate large bowl, whisk together pumpkin puree, eggs, buttermilk and vegetable oil.
4. Incrementally, add the flour mixture into the wet mixture, combining after each addition, until all the flour mixture has been added. Be sure to scrap the sides of the bowl and mix thoroughly.
5. Pour the mixture into the prepared Bundt pan; take care to smooth the tops as best you can. Bake 30 to 45 minutes or until the edges pull away and an inserted toothpick comes out clean. (Rotating your cake halfway through will help it bake more evenly.)
6. Let it fully cool before flipping over to remove it from the pan.
7. Once the cake is removed from the pan, brush the melted butter over the cake and sprinkle it with sugar. If you want to get a more even coating on the cake, sprinkle the sugar in an even layer on a baking sheet (if your baking sheet is grooved, place a piece of parchment paper down first), gently pick up the cake and roll it back and forth through the sugar. (Gloves would be useful in this situation.) Serve with your favorite apple butter, if using.