Hubs: “Kat, another pumpkin somethin’?”
Me: “Yes, honey”
Hubs: “How about we lay off the pumpkin for a while?”
Me: “No, honey… In fact, I’m the boss of this kitchen, you just get to eat in it. Love you!”
If I leave the pumpkin puree cans sitting in the pantry, I’ll be asked, “why haven’t you used up all these cans?” If I do try to use them up, I am asked to stop and move onto something different. Whatev. Besides, this pumpkin recipe is for a special occasion; it is time for another #BundtaMonth event! The Bundt-Cake-Crazed-Baking-Group that gets together once a month and showcases their latest Bundt Cake using the same ingredient.
The #BundtaMonth Event creators, Anuradha from Baker Street and Lora from Cake Duchess, chose pumpkin as our main ingredient for this month. I was thrilled when I read Pumpkin Bundt Cake for October because I already had my recipe – Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream.
Some days I wake up very early, around 4:30-ish, just to experiment in the kitchen. Coming up with a recipe takes some time, and way too many trials and errors than I care to admit, so I have to do it while my little girls are still asleep. I need enough time to create, bake, throw away OR eat, and clean up before they start screaming wake up at around 8 or 9. And I do this all in the name of baking and blogging. It’s great to be me. 😉
Well, the only thing I had to do for this cake was, one, wake up at 4 a.m., and two, try to fit all those latte ingredients into a Bundt! Pshhh piece of cake!
The very first attempt at this cake wasn’t all that successful. I tried to work the espresso and the pumpkin in the cake, but that did not work. The pumpkin and the coffee were both fighting for the starring role. The entire thing just didn’t make sense. Thus, instead of espresso in the cake, you will get your coffee fix on the side in the form of whipped cream. YUM! I love the color of the cake, and serving it with a scoop of espresso whipped cream just takes it to another level of deliciousness. It’s out of control. You’ll cry for more.
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 stick butter , softened
- 1 cup sugar
- 2 whole eggs
- 1 cup 100% pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk
- 1 cup heavy whipping cream , chilled
- 3 tablespoons sugar
- 2 tablespoons ice cold brewed espresso , or any other strong coffee
- 2 teaspoons unsweetened cocoa powder
Preheat oven to 350.
Grease a Bundt cake pan with non-stick spray or butter, dust with flour, then tap out any excess.
In a large bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice.
In a separate mixing bowl, with an electric mixer, beat together the butter and sugar for 2 minutes.
Add the eggs and continue to mix until bright yellow and smooth.
Slowly pour and mix in the pumpkin puree.
Gradually add half of the flour mixture into the pumpkin mixture.
Pour in the milk and add in the rest of the flour mixture.
Beat until well incorporated.
Pour the batter into the prepared Bundt pan, smooth the top, then bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.
Pour cold heavy whipping cream, sugar, cold coffee and cocoa powder in a medium-sized mixing bowl.
With an electric hand mixer or a standing mixer fitted with a whisk attachment, beat cream starting on the lowest speed so it doesn't splash.
Slowly increase speed as the cream begins to thicken a bit, and as the cream thickens set the speed to highest.
You are looking for a soft peak and the peak should bend over at the top when you remove the mixer. About 4 to 5 minutes.
Take the cake out of the oven and let the cake cool for 10 minutes, then carefully invert it onto a cooling rack.
Cool cake before serving.
Serve cake with a scoop of the Espresso Whipped Cream.