Autumn Spice Bundt Cake Recipes

SPICE BUNDT CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour a 10 to 12 cup bundt pan (or spray with a baking spray that includes flour), and refrigerate while preparing the cake.
• Whisk flour, baking powder, salt, cinnamon, ginger, cloves, & nutmeg together in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, & brown sugar together on high speed until light and fluffy, about three minutes. Scrape down the sides of the bowl and add the eggs, one at a time, scraping between additions. In a small bowl or measuring cup, stir together oil, vanilla, & buttermilk (or substitution). In the bowl with the butter and sugars, alternate additions of the flour and buttermilk mixtures at low speed, beginning and ending with flour. Mix just until combined and do not overwork the batter. Scrape down the sides of the bowl to make sure all ingredients are well incorporated.
• Pour the batter into the prepared bundt pan, smooth out the top, and firmly pound the pan against the countertop several times to tap out any air bubbles. Bake in the center of the oven for 50 to 55 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.
• Transfer the pan to a wire rack to cool for about 20 to 30 minutes before turning the cake out onto the rack to cool completely. Once cool, drizzle with cream cheese glaze (recipe below) if desired. Cake should keep, in an air tight container at room temperature, for about 3 or 4 days.

AUTUMN SPICE BUNDT CAKE

Steps:

• Generously grease and flour a 15-cup bundt pan.
• In a large bowl, beat butter and cream cheese until fluffy, 3-4 minutes. Add sugar, 1 cup brown sugar, and salt. Beat on high speed for 8-10 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
• Mix in vanilla, flour, 1 teaspoon pumpkin pie spice, and baking powder until smooth.
• In a small bowl, stir together pecans, remaining 1/3 cup brown sugar, and remaining 2 tablespoons pumpkin pie spice.
• Spoon half of the batter into the prepared pan. Sprinkle pecan mixture over batter. Top with remaining batter.
• Using a knife, pull blade back and forth through batter to swirl. Smooth the top with of the batter with an offset spatula or the back of a spoon.
• Place the cake in a cold oven. Set temperature to 300 degrees and bake until a wooden pick inserted near center comes out clean, approximately 1 hour and 20 minutes.
• Let cool in pan 10 minutes before turning on to a wire rack to cool completely. Slice and serve with caramel sauce, if desired.

FALL'S PUMPKIN SPICE BUNDT CAKE.

Steps:

• Preheat oven to 350°F.
• Mix together the dry ingredients.
• Add eggs, pumpkin and oil.
• Blend in nuts.
• Grease and flour either a bundt cake pan or two 9 inch cake pans.
• Bake for 30 minutes.
• In a separate bowl mix all of the frosting ingredients and mix well.
• Frost when cake is cool.
• If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
• Enjoy with family and friends.