This moist pumpkin Bundt cake is perfect topped with a dollop of homemade espresso whipped cream!
Servings : 16servings
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Ingredients
For the Cake
2cupsall-purpose flour
1/2teaspoonbaking soda
1teaspoonbaking powder
1/4teaspoonsalt
2teaspoonspumpkin pie spice
1stick butter, softened
1cupsugar
2whole eggs
1cup100% pumpkin puree(not pumpkin pie filling)
1/2cupmilk
For the Whipped Cream
1cupheavy whipping cream, chilled
3tablespoonssugar
2tablespoonsice cold brewed espresso, or any other strong coffee
2teaspoonsunsweetened cocoa powder
Instructions
For the Cake
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.
In the meantime prepare the whipped cream
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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.