Things are heating up quite nicely in the kitchen this week! The weather is cooling off and my kitchen smells like Fall. I not only baked a dish of caramel apple enchiladas to take to the office, but also my second bundt for #BundtaMonth! I did this all in one night! I could get used to this baking thing and having my house smell so delicious!
Check out my cool swirly Pumpkin Nutella Bundt Cake!
Anuradha of Baker Street and Lora of Cake Duchess have picked PUMPKIN for this month’s main ingredient for their baking series #BundtaMonth. I poked around on Pinterest for my Bundtalicious Board and then found this cool Pumpkin Nutella Bread. I knew that was the one I wanted to try for my pumpkin themed bundt.
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin (not pumpkin pie filling)
1 1/2 teaspoon vanilla extract
8 tablespoons Nutella
1. Preheat the oven to 350 degrees F. Spray the inside of a bundt pan with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Mix until smooth and combined.
4. Slowly stir in the flour mixture into pumpkin mixture. Mix until ingredients are combined.
5. Pour the 1/3 of the batter into the bottom on the bundt pan.
6. Add swirl of Nutella, then layer remaining batter.
7. Add a few more tablespoons of Nutella on top of batter. Swirl into the pumpkin batter with a knife.
8. Bake for 40-45 minutes or until a toothpick comes out clean.
9. Place the bundt pan on a wire rack. Cool for 15 minutes in the pan and then carefully remove the cake.
I adapted this recipe from Two Peas & Their Pod – Pumpkin Nutella Bread recipe HERE. I had a little trouble flipping out the cake this time. I need to do better at greasing the pan, which is why I decided to photograph the pretty swirls of Nutella on the bottom of the cake, instead of the large crack on what should have been the top of my cake. I’m still working to improve my photographs, but the cake turned out amazingly delicious! The pumpkin and spices are a great compliment to the nutty chocolate swirl. I also think the cake is perfectly sweet without a glaze. If I was serving it for guests though, I may add a Nutella drizzle to take it over the edge.
The #BundtaMonth group is sharing some incredible pumpkin creations this month, so be sure to check out the list below.
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
Paula from Vintage Kitchen – Rum Glazed Pumpkin Orange Bundt Cake
Renee from Magnolia Days – Pumpkin Pecan Bundt Cake
– 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 HERE or HERE.
– Link back to both Lora and Anuradha’s announcement posts.
What do you do to make your bundt cake flip easily out of the pan?