PUMpkin Bundt Cake / Autumn Recipe / Holloween Recipe
 
Pumpking Bundt Cakes are these moist, super yum cakes rolled in cinnamon sugar. These are perfect when they are warm and had with some coffee.
Ingredients
  • ½ cup - All Purpose flour
  • ½ cup - Wheat flour
  • 1tsp - Baking powder
  • ½tsp - Baking soda
  • ½tsp - salt
  • 1 tspn - Cinnamon powder
  • ½ cup - canola or cooking odourless oil , 120ml
  • 2nos - Eggs
  • ¾ cup - packed light or dark brown sugar
  • 1 cup - pumpkin puree
  • 1 tsp - Vanilla extract
  • 1 cup Caster sugar and 1 tsp cinnamon sugar for rolling
Instructions
  1. Preheat the oven to 180ºC.
  2. Grease the mini bundt cake pans
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon into a large bowl and set aside.
  4. In another bowl, using a balloon whisk, mix the oil, eggs, brown sugar, pumpkin, and vanilla extract together until well combined.
  5. Pour the wet ingredients into the dry ingredients and mix until completely combined.
  6. Spoon the batter into the moulds. Fill ⅔rds full.
  7. Bake for 20 mins or till the skewers inserted comes out clean.
  8. Allow the bundt cakes to cool in the mould for 5 mins.
  9. Run a sharp knife on the edges to release the cakes easily.
  10. Turn the pan and tap it to release the cakes.
  11. In a wide plate mix Caster sugar and cinnamon powder.
  12. Roll the warm bundt cakes in the sugar and serve warm.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/pumpkin-bundt-cake/