Fall. It’s my favorite season. It’s when I love baking, because I absolutely love the redolent scent of autumnal flavors like pumpkin, cinnamon, and maple swirling around my kitchen. I know there are people who eschew and even make fun of pumpkin-based products, but I ignore these naysayers, knowing I probably baked with pumpkin well before Starbucks made it an unfortunate fad.
If you’re on team pumpkin, I hope you’ll like this sweet-spicy-earthy pumpkin bundt cake along with a pumpkin spice latte (recipe for the syrup below) as much as I did one brisk fall morning.
Butter for the pan
2-1/2 cups Florida Crystals Organic Raw Cane Sugar
3/4 cup of Organic Brown Raw Cane Sugar
1 cup olive oil
3 large eggs, room temperature
1 tablespoon of vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
Alternate idea: instead of the 4 spices above, add 3 teaspoons of pumpkin spice from Penzey’s, or experiment and use some of each
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin
Florida Crystals Organic Powdered Raw Cane Sugar
Preheat oven to 350°. Butter and flour a bundt pan then, in a large bowl, combine cane and brown sugars and olive oil until blended. Add eggs, one at a time, beating well after each addition, then add vanilla. Mix together with a fork or whisk: flour, baking soda, cinnamon, nutmeg, cardamom, cloves, and salt. Add this to the sugar/egg mixture, then add the pumpkin. Mix until combined.
Pour into the buttered/floured bundt pan. Bake for 60 minutes or until you can poke the cake with a skewer and it comes out clean. Cool for 10-15 minutes then remove to a plate. Let cool for about 20 minutes then drizzle with icing and/or powdered sugar
Mix 1 cup of powdered sugar with 1 tablespoon of maple syrup. Adjust sugar/liquid ratio to achieve icing you can drip. Drizzle over cake.
Mix 1 cup of powdered sugar with 1 tablespoon of coffee or espresso. Adjust sugar/liquid ratio to achieve icing you can drip. Drizzle over cake.
1 tablespoon of pumpkin puree
1 cup of Florida Crystals Organic Raw Cane Sugar
2 cup of water
1 teaspoon of cinnamon
1 teaspoon of nutmeg
Add all ingredients to a small saucepan. Bring to a boil, then lower heat and simmer for about 15-20 minutes, stirring occasionally. Pour through a sieve and then add to a small container, ideally with a spout so you can pour it into your coffee. This will keep for about 5 days.
For these recipes, I used all organic products, from the flour to the eggs, including Florida Crystals Organic Raw Cane Sugar as well their Organic Brown Raw Cane Sugar and Organic Powdered Raw Cane Sugar. I also used organic Madagascar Bourbon Pure Vanilla Extract from Nielsen-Massey.
Check out Florida Crystals Organic Sugars here: