Today is National Bundt Day and I was certainly not going to pass up this chance to share yet another delicious bundt cake recipe with you. This post also has a round up of all the bundt cakes that have featured on Baker Street so far; but first to start with the today’s special:
The recipe I’ve picked to share with you today is Martha Stewart’s Spiced Pumpkin Bundt Cake (with a few changes of course). I’ve replaced the all-purpose flour with whole wheat pastry flour and substituted 1/2 of the butter with olive oil.
I’ve baked this cake on on several occasions making new modifications every time. So here are a few recommendations that you could try as well.
Firstly, I always use homemade pumpkin puree. Click here for the recipe; I assure you its totally worth the effort.
If you don’t like using whole wheat flour then just replace it with equal amounts of all-purpose flour.
I also used a plain cinnamon sugar dusting but you could give it a sugar glaze, or a cinnamon cream cheese frosting or a white chocolate drizzle topped with candied ginger. It would pair perfectly.
You could skip the cinnamon and add 1/2 cup cinnamon chips to the batter.
These could also be baked as mini bundts which serve as perfect individual dessert.
- Nonstick cooking spray, for pan
- 2 cups whole wheat cake flour (not self-rising), plus more for dusting
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon ground ginger
- 1 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ¼ cup (1/2 stick) unsalted butter, room temperature, plus more for pan
- ¼ cup olive oil
- 1¼ cups packed light-brown sugar
- 2 large eggs
- ½ cup buttermilk
- ¾ cup pumpkin puree (I use homemade)
- For dusting: Combine 3 tablespoons confectioners sugar with 1 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Spray a 10 cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat butter, olive oil and brown sugar together on medium speed until pale and fluffy, 2 to 3 minutes.
- Add eggs, one at a time, beating well after each addition and scraping down sides of bowl.
- Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
- Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 40-45 minutes. Let cool on a wire rack for 30 minutes.
- Carefully turn cake onto rack too cool completely. Before serving, dust with cinnamon sugar.
My love for bundt cakes has been apparent in the last few months I’ve shared quite a few recipes that I have either newly tried, baked more than 3 times or is a personal favorite. So here is a quick round up:
Banana Rum Cake : A simple cake with ripe bananas. Laced with rum, a little sweet and moist; making it a perfect tea and coffee accompaniment.
Blueberry Tea Cake : A low fat tea take baked with whole wheat flour. a soft, moist cake batter with swirls of sweet and tart blueberries.
Cardamom Tea Cake : Another healthy bundt cake baked with rice flour and rice bran oil and speckled with spices. There’s no way a slice of this could affect your waist line.
Cinnamon Cream Cheese Pound Cake : An absolute favorite that lives up to its name. It’s a deliciously dense pound cake that is rich and has a buttery flavor which makes this perfect for just about any time of the day, month, or year.
Chocolate Buttermilk Pound Cake : A warm slice of this cake drizzled with chocolate sauce: quick, inexpensive, baked with pantry staples; it is hard to say no to.
Chocolate Cinnamon Bundt Cake : Two ingredients that pair perfectly. The cake is dainty: delicate and delicious. The warmth of the spice and the richness of dark chocolate combine to make for an aromatic and exquisite tasting dessert.
Orange Cranberry Bundt Cake : A perfect recipe from The Pastry Queen. I absolutely love the glaze, which uses fresh orange juice that adds that extra zing.
Whole Wheat Honey Pound Cake : A dreamy cake: rich and dense. Baked with whole wheat flour and honey, this cake is just what you need to begin your day with.
And finally today’s Spiced Pumpkin Bundt Cake
So, what is your favorite bundt cake? Go ahead and bake yourself one today.
61 Responses to Spiced Pumpkin Bundt Cake
I love the shape of bundt cakes but I find the batter likes to stick and it never comes out as pretty as yours has!
So many bundts. So little time! These are lovely.
Oh, my…I don’t think I could choose a favorite from all these lovely Bundts! Your pumpkin spice is so simple and beautiful…yum.
Love the changes you did to the pumpkin bundt, especially the olive oil. Bundts are some of the most flavorful cakes and I see with your links that I have already saved most of these wonderful recipes. Glad you share the same love for bundts that I do!
This looks good, will give it a try! I love that you try to make things a little more healthy.
I love the shape of bundt cakes, they just look so classy and retro! :) Great variety of recipes, I must try the cinnamon cream cheese one.
I didn’t even know there was a national bundt day! But this looks like a glorious way to celebrate. I love anything spiced-pumkin, and in the cold weather this sounds perfect with a hot cup of cider.
Happy bundt day! I love bundt cakes and want to have a decent bundt pan collection like food librarian’s :) love this roundup, wanna try them all!
This sounds so wonderful, yay for foodie holidays! I have a fairly new bundt pan too, great excuse to use it tonight!
What a great collection of pretty cakes! Your spiced pumpkin bundt sounds lovely. I could go for a slice this morning! Happy Bundt Day! :)
I hate to even say this, but I have never made a Bundt Cake. I guess it’s because I don’t have a pan, but I’m asking for one for Christmas! This cake looks wonderful. I do have pumpkin muffin pan, that I bet this would go great in. Not sure if it will work, but I’m willing to give it a try! I love Pumpkin, and why I haven’t gotten sick of it I’ll never know! Have a great day!
wow i love how perfect your bundt cakes come out. so pretty and perfect. seriously, my bundt cakes are always falling apart from the pan, i think b/c i don’t use butter? any tips?
Beautiful cake, An! Save me a small slice :-)!
Thank you everyone!
@Tina: So glad to know we’re in this together.
@Junia and @Anne: You need to grease and flour the tin really well in order for the dough not to stick. If you don’t want to use butter, you could use olive or canola oil.
@Annapet: Of course, there’s a big one waiting for you.
@Yuri: I couldn’t agree more.
@Jennifer: Really?! Never made a bundt! Well you should get down to it soon! Heh. But I truly think the recipe is adaptable and would taste just great as muffins. Although the baking time would need to be adjusted accordingly.
That is such a gorgeous bundt! I love anything pumpkin and this looks so good for the season! It is so pretty with that cinnamon sugar dusting!
There’s NO such thing as too many bundt cakes! This one is perfect for the upcoming holidays.
Bundt cakes are the best! I love them to death. I love all the pumpkin recipes I am seeing. I am not partial to pumpkin pie so this is a great substitute for me!
This looks beautiful!! I’m so behind on pumpkin making..it will be July before i make something pumpking haha
I love this idea – and the fact that you used whole wheat cake flour. I bet chocolate chips would be fantastic in here too.
My mom used to make a butterscotch-chocolate chip bundt that I could have sat down and eaten in its entirety.
Love this one! Well, really, I love them all! This would be great to serve on Thanksgiving!
What a great looking pumpkin bundt! There are so many delicious cakes to choose from – thanks for sharing!
A stunning cake today and such a showcase of your bundt cakes….Happy National Bundt Cake day!
I didn’t know it was national bundt day! It has been far too long since I have baked one so I better get on it ;)! Thanks for sharing all the delicious looking photos of the bundts. Your pumpkin one sounds divine :)!
They all look incredible! I need to get myself some mini bundt pans, they are too cute :) Fabulous collection of recipes, I love bundt cakes!
Everything looks so fantastic, love each one of it but I am not there when it comes to baking.
You have such a gift for turning out great desserts! I love how you fearlessly modify a perfect recipe and manage to make it even better.
I have never made a bundt cake – no pan. But I would guess I could make this as a regular sheet cake. Love pumpkin anything…. Of course I have to find a pumpkin first. Maybe at the market this week.Yours is beautiful!
Who knew there was a national bundt day? Your bundt looks fantastic. Love the spices.
I like that you used whole wheat flour in this recipe. I love Bundt cakes. They are so unfussy. Happy Bundt Day!
This bundt cake looks so good. I wish I was moved already so I could bake a bundt cake!
Your pumpkin bundt sounds tasty and I love to use olive oil in my bundts.
Seriously, who knew there was a national bundt cake day? I am coveting the banana rum cake!
Love all your recommendations and tips girlie. You are such a temptress just when I have my tea I see this post and lust for a slice!
You are making me so hungry here with all these gorgeous cakes!!!
You make such beautiful bundts! The pumpkin spice is just amazing – one I’d love to try! I tried making a ring of fudge like bundt a few months back. Umm…if you look through my photos on twitter, you can see the results lol Will try again…with less filling next time! Until then, I can admire and ‘lust’ over your bundts :)
Oooh! I just love Thanksgiving and all the pumpkin recipes it brings with it :) This bundt looks amazing. So does that rum cake one. Wowsa!
Look at all these beautiful bundts! I can’t believe I don’t own a tin yet…after reading this there’s no way I can not rush out and buy one this weekend!
yummy, they al look great
National bunt cake day?!?!? WHO KNEW! Bundt is my favorite shape of cake… fluffy and moist every time!
they all look great! Would be hard to pick one. I think I’ll take a slice of each, please!
I think we can certifiably call you the Queen of Bundt!! I love all things bundt as well, but this Pumpkin Cake is really pulling at my heart. We adore pumpkin here and use it all year around. I love the added vitamins it adds to baked goods not to mention the flavor. This one is going on our list!
I love a bundt cake. I wish I hadn’t missed National Bundt Day. I like how you changed up the recipe to make it healthier. Looks like a great bundt.
Wow! there is so many bundt cakes to choose…The pumpkin one is great for Thanksgiving.
What a beautiful bundt cake, An! You make it look so delish and and so easy.Glad to see another creation from you for squash love!
Oh my! How did I miss all these beautiful bundt cakes??? I can’t believe I’ve met someone who loves bundts as much as I do! They all look awesome, but I am eager to try the chocolate cinnamon bundt! Beautiful! : )
You are so good at making bundt cake! I don’t even have a mold. lol… but I’d love to eat this Orange Cranberry Bundt Cake!!! You have such a beautiful collection of bundt recipes. I don’t think I have a good collection of any recipe… This is a wonderful post to bookmark!
That’s a perfect bundt cake. I love that cinnamon flavoured cheese bundt the most!
Oh my goodness your bundt cakes look AWESOME!!!
That is one awesome looking bundt cakes, and then all the rest? Just yum. They all look so yummy
Looks super delicious… :D
That’s gorgeous–I remember it from last fall and have a soft spot for bundts!
Me too. I love baking bundt cakes.
I don’t know what to say. they all look awesome.
Thanks Neetu! :)
Other than cinnamon and cardamon I don’t really like spices in my dessert, latte or cookies. That is why I am not fond of chai either. Your bundt though might, just might convince me otherwise! Looks great!
such an awesome way to celebrate national bundt day! sounds like a wonderful fall dessert!
I made this cake yesterday and it is almost gone!!
We loved it. I made a quick cinnamon suger glaze and dropped down the sides Yummmmmmm
I used pumpkin pie spice to simplify the spices and all I had was white flour. It was great though. thanks
PS my parents are visiting tonight and so I am making another one
Mmmm… The cinnamon sugar glaze sounds like the perfect finish! So happy this turned out well for you! :)
Looks good, but a stick of butter is 1/2 cup, not 1/4 cup. Which do you mean?
Hi Kathleen. The original recipe calls 1 stick butter which I substituted with 1/2 cup butter and 1/2 cup olive oil. If you don’t want to use olive oil, then add a whole stick of butter.