Pumpkin Bundt Cake

Every time I prepare this pumpkin Bundt cake, it transports me to a cosy cottage with fireplace, thick blankets, mugs of hot tea and the warm, sweet aroma of the spices….

It is a moist, delicious pumpkin cake with warm fall spices and lots of walnuts and golden raisins, a perfect dessert for fall.

Instructions:

• Preheat the oven to 180 ºC. Grease a 22cm Bundt pan with a little butter.
• In a bowl, mix all the dry ingredients: flour, baking powder, baking soda, salt, and ground spices. Set aside.
• Mix the yoghurt with 4 tablespoons of warm water and set aside.
• In another bowl put the brown sugar and the white sugar. Add the eggs one by one and whisk them for 2-3 minutes until foamy.
• Add pumpkin puree and mix at medium power.
• Add oil and mix until it is well integrated. Add the yoghurt and water mixture.
• Add the flour mixture and whisk until completely combined.
• Add walnuts and raisins. Mix.
• Pour the mixture into the pan, bake at 170 ºC for 45-50 minutes. After 45 minutes, insert a toothpick to see if it comes out clean. If not let it bake for another 5-7 minutes.
• Let it cool completely before removing from the pan and sprinkle with icing sugar.

Tips and Tricks:

• The Greek yoghurt and the eggs should be at room temperature.
• I used a 22cm bundt pan to make this cake.

Pumpkin Bundt Cake

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Calories: 315

Ingredients Method Notes

Ingredients

  

• 320g flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 300g pumpkin puree
• 200g oil
• 200g brown sugar
• 60g white sugar
• 3 eggs
• 125g plain Greek yoghurt
• 100g walnut
• 30g golden raisins

Spices:

• 1 tablespoon ground ginger
• 2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves

Method

 

1. Preheat the oven to 180 ºC. Grease a 22cm Bundt pan with a little butter.
2. In a bowl, mix all the dry ingredients: flour, baking powder, baking soda, salt, and ground spices. Set aside.
3. Mix the yoghurt with 4 tablespoons of warm water and set aside.
4. In another bowl put the brown sugar and the white sugar. Add the eggs one by one and whisk them for 2-3 minutes until foamy.
5. Add pumpkin puree and mix at medium power.
6. Add oil and mix until it is well integrated. Add the yoghurt and water mixture.
7. Add the flour mixture and whisk until completely combined.
8. Add walnuts and raisins. Mix.
9. Pour the mixture into the pan, bake at 170 ºC for 45-50 minutes. After 45 minutes, insert a toothpick to see if it comes out clean. If not let it bake for another 5-7 minutes.
10. Let it cool completely before removing from the pan and sprinkle with icing sugar.

Notes

Tips and Tricks:

• The Greek yoghurt and the eggs should be at room temperature.
• I used a 22cm bundt pan to make this cake.