Description
A delightful Pumpkin Cardamom Bundt Cake that captures the essence of fall with its rich flavors and moist texture.
Ingredients
- Pumpkin puree: 1 cup (canned or homemade)
- All-purpose flour: 2 cups
- Brown sugar: 1 cup, packed
- Eggs: 3 large
- Ground cardamom: 1 teaspoon
- Baking powder: 1 teaspoon
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Vanilla extract: 2 teaspoons
- Salt: 1/2 teaspoon
- Vegetable oil: 1/2 cup (or melted butter)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the Bundt pan with butter or cooking spray and dust with flour.
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, cardamom, cinnamon, and salt.
- In another bowl, beat the eggs and mix in the brown sugar, pumpkin puree, vegetable oil, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, checking for doneness with a toothpick.
- Let the cake cool for 10-15 minutes before inverting onto a wire rack to cool completely.
Notes
- For added flavor, consider folding in chopped nuts or chocolate chips.
- Adjust spice levels according to your preference.
- Use fresh pumpkin for a unique flavor if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin, Cardamom, Bundt Cake, Fall Dessert, Baking