Pumpkin Almond Bundt Cake
I have a confession to make: I have a few too many Bundt cake pans! There, it’s out and the universe now, and I feel better already. Maybe it is because of the excitement of filling the pan with the batter and waiting to see the beautiful cake come out the oven: It reminds me a little bit of playing with modeling clay in kindergarten. Using molds and cookie cutters are really just bakes’ ways to express their inner child- like spirit, after all. I truly enjoy the creative process that goes into baking, sometimes more than eating the baked good…, well not really the cake is the best part!
When creating recipes for Bundt cake pans, I look for ingredients that can shine by themselves but also tell a story when a part of my cake. This may sound unusual, but remember I mentioned the creative process before. When you make cakes in such beautiful shapes, they become the center of your table, and therefore, must come with a story. For example, a family recipe for vanilla cake, when mixed up and baked in a fancy Bundt cake pan, gains new life as a family tradition, something to be celebrated, pictured and shared. In our interconnected world that we live in today, with social media as a part of most of our lives, we take pictures of our food and share it with those near and far with a few words that make up the story of each cake.
When all things go “pumpkin”- flavored by mid- October, it is time to bake a pumpkin Bundt Cake, and what better ingredient to join your story than Once Again Almond Butter? Besides adding flavor, moisture and depth to your cake, it brings a story of its own. Almond butters complement pumpkin so effortlessly in baked goods. The savory nature of the pumpkin meshes well with the nut butter, and they bring out the best in each other. Add a little nutmeg and honey, and you’ve achieved Bundt cake heaven. The recipe below is my original — I have made it again, and increased the honey up to 1 cup, and added ½ cup coconut oil which made it sweeter and fluffier, but, nevertheless, I still go back to my original recipe. It is not as sweet as a standard cake, but that is what I love about it. I usually dust a little powdered sugar on it and slice it thick, with the finishing touch being apricot jam or apple butter. Served with a nice cup of hot tea, this cake is my headline for the day. My social media post would look something like this: “Enjoying a slice of Bundt heaven made with almond butter goodness slathered in apricot jam while sipping my tea— #blessed!”
… bake and share your stories,
Pumpkin Almond Bundt Cake
1 cup pumpkin puree
½ cup Killer Bee Honey
1/3 cup Once Again Creamy Almond Butter
3 cups whole wheat flour (or white flour)
1 ½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
1 cup milk
Whisk eggs together until frothy, and then add pumpkin and almond butter. Mix well, while in separate bowl, mix flour, baking powder, cinnamon, nutmeg and salt. Mix dry ingredients into egg mixture and finally, add the milk. You can add a little more milk if the mixture is too thick. Pour batter slowly into the Bundt cake pan, and place it in a preheated oven to 350 degrees. B for 60 minutes, and check with a toothpick for readiness. When the toothpick comes out clean, the cake is done.