What is #BundtaMonth all about?
Here’s the challenge:
Anuradha and I will pick an ingredient and announce it the first week of every month. All you Bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a Bundt – mini Bundt or large Bundt – and link it up to our blogs throughout the month. It's that simple!
We decided to bake with pumpkin in our October Bundts.
If you're out of ideas and are looking for inspiration you should check out our Pinterest board that has 100+ bundt cake recipes
Here is what we have all baked this month. Prepare to drool!
Anuradha from Baker Street - Pumpkin and Chocolate Marble Bundt Cake
Carrie from Poet In The Pantry - White Chocolate Cranberry Pumpkin Bundt Cake
Deb from knitstamatic - Pumpkin Orange Cardamom Bundt
Dorothy from Shockingly Delicious - Spiced Pumpkin Pecan Bundt Cake with Maple Glaze
Kate from Food Babbles - Pumpkin Cream Cheese Bundt Cake
Katerina from Diet Hood - Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream
Karen from In the Kitchen with KP - Pumpkin and Nutella Bundt Cake
Lora from Cake Duchess - Pumpkin Streusel Bundt Cake with Pumpkin Glaze
Laura from The Spiced Life - Glazed Orange Pumpkin Bundt Cake
Renee from Magnolia Days - Pumpkin Pecan Bundt Cake
Here’s how you can join the #BundtaMonth party:
- Bake your Bundt for October following the theme - Pumpkin.
- Post it before October 31, 2012.
- Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Chocolate Pumpkin Bundt)
- Add your entry to the Linky tool below
- Link back to both Anuradha's and my announcement posts.
A favorite bundt of mine is my coconut version. For this bundt, I used my recipe that I always use to make my vegan pumpkin bread. This cake is toally vegan and totally amazing. There really is no way you’ll notice that there aren’t any eggs in this cake. I saw this pumpkin glaze on a beautiful bundt at I am baker by Dine and Dish.
This bundt cake is super moist and wonderful. It’s a great way to cut back on cholesterol. I’m not claiming it’s healthy, but a little sliver to curb your sweet tooth will be just fine. We all deserve a little treat sometimes and this cake is irresistible and all about fall.
Pumpkin Streusel Bundt Cake with Pumpkin Glaze
2 cups all-purpose flour
1 cup whole wheat flour (or you could use all white all-purpose flour)
1 1/2 cups light brown sugar, packed (I like to make my own with white sugar and 2 tablespoons of molasses mixed together)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons cinnamon (adjust to your taste)
4 teaspoons ginger (adjust to your taste)
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup orange juice
1 cup almond milk (or regular milk)
1 teaspoon apple cider vinegar
1/2 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
2 Tablespoons butter (I used Earth Balance margarine)
1 cup confectioner’s sugar
2 Tablespoons milk (I used almond milk)
1 Tablespoon melted butter (I used Earth Balance margarine)
2 Tablespoons canned pumpkin (I had some leftover from my can I opened for the dough)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour your Bundt pan. I personally prefer to use baking spray for Bundt pans.
In a small bowl, mix together the sugar and spices. Cut in the butter until crumbly; set aside.
In another small bowl, whisk together the glaze ingredients. Add more milk as necessary to make a smooth glaze; set aside.
Pour the rice milk (or milk) into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.
In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.
In a very large bowl, stir together pumpkin puree, oil, orange juice, and milk until nicely combined.
Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate it all together.
Spoon the half the batter into your prepared bundt pan and smooth down a little with a spatula. Carefully sprinkle on the streusel and spoon the rest of the batter on top. Try to keep the streusel in the middle of the batter and stay away from touching the pan.
Spoon out the rest of the batter on top of the streusel. Smooth out the batter with the spatula.
Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 20-30 minutes, or until a skewer inserted in the center comes out clean. Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Drizzle on the pumpkin glaze and ENJOY!
Buon appetito! Happy Bundt Baking and we can't wait to see your Beautiful Bundts!:)
Jenny @ BAKE says
this looks so beautiful! I love the filling in the middle, it even looks like fall colours!
This cake is lovely Lora :)! I love the cinnamon filling along with the pumpkin, so perfect for fall! This deserves to be the centerpiece at a dinner party and later devoured for dessert.
This is the most 'pumpkinny' bundt or cake in general I've ever seen! That pumpkin glaze looks and sounds amazing! I know..boring comment..I din't have my contacts in and I'm tired lol xoxox
Meeta K. Wolff says
I am off to make pumpkin bundt cakes now too. These look incredible. Love the idea of the cinnamon filling!
Paula @ Vintage Kitchen says
I believe a streusel helps everytime. This is a great bundt to try, with the whole wheat flour and orange juice. Just wonderful! Thanks for hosting Lora!
Kate | Food Babbles says
Pumpkin perfection, Lora! I love that streusel filling and the pumpkin glaze sounds heavenly. I wish I had a slice of this with my morning coffee right now!
Baker Street says
The pumpkin glaze sounds terrific, Lora! And you know how much I love anything with streusel. I'm absolutely loving all the pumpkin recipes. 🙂
Brian @ A Thought For Food says
This bundt looks great and super festive for the fall!
Southern Girls Kitchen says
This looks wonderful.. Can't wait to try..
Love it!!! Especially with that streusel... so good!
P.S. I got the same reaction from my family... pumpkin? again? YEP! 🙂
Shame on me again! I always get excited when I see pumpkin dessert (I never tasted pumpkin before.)but then I get scared and don't buy it. I'm not sure how it suppose to taste or if I picked a good one 🙁 ... Your cake looks yummy and moist!
Sounds like a winner. Love the idea of using whole wheat flour and vegetable oil, which makes the cake way healthier but still tasty. The streusel and the glaze sound yummy. I can have at least two slices right now 🙂
This bundt sounds amazing. I absolutely love pumpkin and the addition of the streusel takes this over the top!
I don't think I could ever get tired of pumpkin...but it's a lot of fun trying! Love the streusel idea. Thanks for hosting and happy baking!
Lemons and Anchovies says
I have still yet to bake with pumpkin this season but I'm hoping that will all change this weekend. Love this series--I don't get to enjoy enough bundts at home so this inspires me a lot! 🙂
Laura (Tutti Dolci) says
Gorgeous bundt, I love the streusel and the glaze!
Matthew 'mmWine' Horbund says
Looks fantastic! I can only imagine how good it would be after a nice meal to cozy in to the evening with!
Love the streusel--I am a fan of streusel of any kind! 🙂 Beautiful cake!
Shulie Foodwanderings says
Perfection! You demystified bundt Lora! 🙂 Would love a slice now, if you don't mind, please? 🙂 Having a cup of tea early today. I haven't even begun to cook with pumpkin this season though I was tempted to pick up one yesterday.
Ah, at last I've found a bundt cake recipe that makes my mouth water... and it ticks all the boxes; seasonal, moist and flavourful 🙂 Thank you!
Renee Dobbs says
Streusel in the middle - brilliant! I love streusel on cakes and in them is just a bonus.
I would never get tired of eating pumpkin breads or muffins or bundts...especially this bundt. Love the streusel surprise inside and that glaze is making my eyes glaze over!
Swathi Iyer says
Lora, you bake awesome cakes love this bundt with its star ingredient of this month.
As I said on FB, I am just seeing the first pumpkins on the market and I love the idea of baking it into a Bundt. All of your bundts look so scrumptious! And I love the gooey streusel center!
This looks delicious! It was so good to talk with you earlier today! Thank you for sharing such a lovely recipe and post. I'm hungry for a bit of sweetness now. I hope you have a wonderful weekend!
Roxana | Roxana's Home Baking says
October is definitely the Pumpkin month! I'm loving all the pumpkin goodies I see and your bundt cake is wonderful Lora. Love the steussel surprise and the icing, so pretty <3
Here in the north east…it’s pumpkin season! Every farm stand is loaded! This cake is a wonderful way to use some of those pumpkins!! It looks wonderfully delicious!
Lora, your Pumpkin Streusel Bundt Cake was such a huge hit...it disappeared so fast, good thing. I linked up with you two ladies, with my Mini Bundts! They were sooo good, and saved you a couple cakes:)xo
Lana@Never Enough Thyme says
What a perfect Fall bundt cake!
Alice Choi says
What a beautiful bundt! Love the streusel in the middle, yum!!
Angela Paris says
hi there! sorry i missed the pumpkin part of the post - i thought it was fall. you can delete my apple spice cake if you like. have a great day!
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What a beautiful Bundt! I can tell from the cut slice that it is soooo rich and delicious! Thanks for hosting BundtaMonth!
I was so excited to have this on Thanksgiving morning and sadly it was bland...not pumpkin-y at all. And dry. I followed it to a T so I am not sure what went wrong 🙁 It was beautiful jus didn't taste well.
corner kitchen cabinets says
Looks fantastic! I Love the streusel!
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