A perfect dessert during the fall season and throughout the holidays, this pumpkin bundt cake is lightly spiced and incredibly moist.
Like almost everything I bake this cake has an Italian twist – it’s made with olive oil! Olive oil is my secret ingredient in a great deal of dessert recipes.
Not only does it make everything moist and delicious, it also creates a lighter texture than say, butter, and it’s better for you than standard vegetable oil.
Using olive oil significantly reduces the saturated fat and cholesterol content of baked desserts.
- 1 cup extra virgin olive oil
- 3 eggs, beaten
- 1 can pumpkin puree (15 oz)
- 1 tsp vanilla, or 1 packet vanillina
- 2 cups sugar
- 1/2 cup brown sugar
- 2 1/2 cups cake flour
- 1 tsp baking soda
- 1 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chopped walnuts (optional)
Preheat oven to 375° and prepare a bundt pan by greasing it.
Stir the olive oil, beaten eggs, pumpkin puree and vanilla together.
In a separate bowl mix together the flour, sugars, baking soda, cinnamon, nutmeg and salt.
Add to the pumpkin mixture and stir until thoroughly incorporated.
Mix in chopped nuts if desired, then pour the pumpkin cake batter into the prepared bundt pan.
Place in oven and bake for approximately 1 hour or until a toothpick inserted in middle of the cake comes out clean.
Cool the cake before removing it from the bundt pan.
We dusted our pumpkin bundt cake with powdered sugar and brown sugar, but it’s even more delicious when topped with whipped cream or drizzled with frosting.
Source and picture Monte Nero