I like bundt cake, but it always feels like it needs a little ‘something’ extra. So I CHOPPED it in two and lathered it with maple whipped cream. Ah, there – perfection.
ingredients:
3 cups flour
1 tsp baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar
1 cup sugar
1 cup (2 sticks) butter
4 eggs
1/2 teaspoon vanilla
1 cup pumpkin
1 (8 ounce) container sour cream
Maple Whipped Cream (recipe, here)
Preheat the oven to 350 degrees. Prep a bundt pan by greasing it with melted butter. A lot of people will tell you to grease AND flour it. I say heck no. Butter alone is the best way to get those suckers to pop out. For this particular cake I went for an old skool bundt pan
In a large bowl whisk together the four, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In the bowl of an electric mixer beat the butter, sugar and brown sugar. Add the eggs and vanilla until combined.
Mix in the pumpkin, and then alternate in the dry ingredients with the sour cream. Combine everything until you get a nice pumpkin-y batter.
Pour the batter into your prepped bundt pan. Place the pan on a baking sheet, just in case there is spillage – also it’s easier to transport it in and out of the oven. Bake for 50-60 minutes depending on your oven. 55 minutes seems to be the magic number for me. Test the cake with a long skewer for doneness.
Let cool for about 15 minutes or until the pan is just slightly warm to the touch. I like to carve off the risen top (which will eventually be the bottom) so that it’s nice and even.
Then go for the gold and flip the cake over and if all went well it will pop out nice and easy. Let cool completely on a wire rack.
Now make your Maple Whipped Cream (recipe, here). When the bundt is fully cooled, take a long knife and slice it across the middle. I just eye it, but if you’re not comfortable with that you can measure it.
The cake still might be a little warm in the middle. Let the two sides cool completely.
Then add the maple whipped cream to one side. Top with the other side and…
You have a lovely, creamy, pumpkin bundt! DEEELICIOUS.
Kid's lunches, simple dinners and a whole lot of geeky baking.
I was going to make a pumpkin cheesecake for Thanksgiving, but after you tweeted this last night, I knew that I had to try this.
Here’s my question. I’m traveling from Philly to NY for the holiday. If I make the cake Tuesday night, and let it cool on the wire rack, can I pop it back into the Bundt pan for transport in the car? And THEN on Thursday before dinner, slice it in half and add the whipped cream layer? Or – on Tuesday, should I let it cool, slice it in half and then put it back in the Bundt pan for transport?
Thanks for the help JustJenn….
Sorry – I thought of another question. If you weren’t making this cake for the Food Librarian and could ice it/glaze it/frost it, what would you top it with?
Thanks….
@Sandra Dee
No, slicing it before you frost it and serve it fine. I don’t know that I’d put it back in the bundt pan. A cake carrier is always a better idea…
@Sandra Dee
In ADDITION to the maple whipped cream? I don’t know about that. But if you mean the cake plain, with a glaze – a traditional sugar glaze would be fine.
I think I just heard a choir of angels sing — or maybe it was just a reaction to your recipe!
Thanks @JustJenn for the assist
And yes, I meant just a plain glaze – not a glaze AND the whipped cream…I think a diabetic coma would be in order for that one…..
I’m going to do a test cake before Thanksgiving – so thanks for the inspiration!
I have made this recipe twice in one week! I made one as a test run for my son’s upcoming(was today) birthday party, with the maple cream on the side. It passed the test so I made another for the bottom half of a “pumpkin patch” style cake for the party. Got the idea on cookscountry.com. It was delicious! Oh, I used your cinnamon buttercream to frost it. Thanks for all the helpful recipes!!!!!!
delicious! i made this for my moms birthday cake and its now her favourite.