Pumpkin & Cinnamon Sugar Bundt Cake
Pumpkin & Cinnamon Sugar Bundt Cake
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Servings
12
Prep time
Cook time
Recipe
Ingredients
- 900g peeled pumpkin, diced (3 cups purée)
- 250g unsalted butter, softened
- 400g brown sugar
- 4 eggs, at room temperature
- 1 tbsp vanilla extract
- 3 cups (435g) plain flour
- 1½ tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp sugar
- ½ tsp ground cinnamon
- ¾ cup (115g) icing sugar, sifted
- 1 tbsp milk
- ½ tsp vanilla extract
Method
- Preheat oven to 150°C fan-forced and grease a 27cm bundt tin with butter.
- Place pumpkin in a steamer over a saucepan of boiling water and simmer, covered, for 15 mins until tender.
- Remove from heat and allow to cool completely, then transfer to a bowl and mash until smooth and let cool. (This step can be done up to 3 days before.)
- Place the butter and sugar in the bowl of a stand mixer and beat for 10 mins on medium speed, scraping down the sides occasionally, until light and fluffy.
- Add the eggs, one at a time, until fully combined and beat for another 5 mins. Add the vanilla and pumpkin purée and beat until combined.
- Whisk the flour, cinnamon, baking powder, baking soda and salt in a large bowl, then add to batter.
- Beat until the mixture is just combined and smooth.
- Pour batter into prepared bundt tin.
- Bake for 45-50 mins or until cooked through.
- Allow cake to cool in the tin for 15 mins before turning out onto a wire rack to cool completely for approx. 2 hrs.
- For the topping, combine the sugar and ground cinnamon in a small bowl. Make the glaze by combining the icing sugar, milk and vanilla until smooth.
- Drizzle the glaze over the top of the cake and then sprinkle with the cinnamon sugar.
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