Bundt Cake – I always thought what a strange name. And the spelling is even more interesting as it seems to be German. Which I found out, is right.
The Bundt cake is inspired by the German-speaking countries Gugelhupf cake. The name refers to the shape but not to any recipe. They were popular in the 50s and 60s when the cookware was made of cast aluminum.
The cake itself seems to be a gigantic brioche or a round bread pan cake with waves. It seems so that no one knows exactly where the word bundt comes from or what it means. Fact instead is that it is a very popular cake in the Jewish communities in Europe. And: because America loves to have every day a “National Day of” the National Bundt Day is the 15th of November.
My idea of the Pumpkin Bundt Cake I got from JoyFoodSunshine. Like always I made my own recipe out of it. The bundt pan just fell into my hand when I opened the kitchen cupboard and I thought it would be a great idea. I totally omitted the chocolate chips and I used ready pumpkin spice, bought last time when I was in San Diego.
The taste of the cake is great. I later covered the cake partially with chocolate and drizzled more hazelnut flour on the top for decoration – and taste.
It is a perfect cake for an autumn afternoon with coffee or tea and some girl-friends or a nice book!
- 1 cup pumpkin puree (fresh or canned)
- 1/4 cup ghee (smooth)
- 1/4 cup hazelnut butter
- 1/3 cup coconut sugar with vanilla
- 2 eggs
- 1/4 cup coconut flour
- 1/4 cup hazelnut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch pink salt
- 1 tsp pumpkin spice
- Preheat the oven to 175°C/350°F.
- Add all the wet ingredients in a blender, starting with the eggs and ending with the sugar. Blend until all is well combined and smooth. It will take until 30 seconds. Alternatively you can whisk also with a hand mixer or wooden spoon. Then it will take a little longer.
- Now in a small bowl you can add all the dry ingredients and stir just with a wooden spoon or an egg whisk.
- Add the wet blender mixture into the dry flour mixture and whisk again until all is smooth
- Grease a Bundt cake pan and fill it with the batter evenly. Bake the cake for 35 to 45 minutes or until a toothpick comes out clean when you put it in the middle of the cake.
- Take the cake out of the oven and let it cool for 10 minutes before you take a plate and put it upside-down on the cake pan and turn it both over. Let the cake slide slowly out of the pan. Let it cool out well before you put any decoration like melted chocolate, icing sugar or cream.
- Enjoy with your girl-friends!
Try the cake with some butter cream I made for the pumpkin spice cake-bites. Cut the Bundt cake horizontally in 2 or 3 parts and put butter-cream between the layers. Make the butter-cream with hazelnut butter instead of the almond butter.
