Do crisp autumn days have you craving everything pumpkin spice? Our October Bundt of the Month, has you covered! Pumpkin purée and crème fraîche are incorporated into the cake batter to yield an incredibly rich and moist cake while nutmeg, pumpkin pie spice, and cinnamon give this Bundt its quintessential warmly spiced, old-fashioned doughnut flavor. Ripples of espresso- and cinnamon-spiked brown sugar streusel swirl throughout to give an added kick of sweetness and spice while also paying homage to the beloved flavors of the famous pumpkin spice latte. Baked in Nordic Ware’s Crown Bundt® Pan, every pleat cooks to a gorgeous golden brown. Then, once out of the oven, the Bundt is finished with a brush of melted butter and a generous coating of sugar and spice for that classic sugared doughnut look. Gorgeously ornate yet incredibly easy to make and share, this elegant amber-hued cake will quickly become a new fall favorite.
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Pumpkin Doughnut Bundt Cake
Makes 1 (10-cup) Bundt cake
Ingredients
- Filling:
- 3 tablespoons (24 grams) all-purpose flour
- 3 tablespoons (42 grams) firmly packed light brown sugar
- 1 tablespoon (4 grams) instant espresso powder
- ½ teaspoon (1 gram) ground cinnamon
- ⅛ teaspoon kosher salt
- 1 tablespoon (14 grams) unsalted butter, room temperature
Batter:- 1 (15-ounce) can (425 grams) pumpkin (about 1¾ cups)
- 1⅓ cups (293 grams) firmly packed light brown sugar
- ¾ cup (150 grams) granulated sugar
- ¾ cup (180 grams) crème fraîche, room temperature
- ⅔ cup (149 grams) vegetable oil
- ¼ cup (57 grams) unsalted butter, melted
- 3 large eggs (150 grams), room temperature
- 2 teaspoons (12 grams) vanilla bean paste
- 2⅓ cups (292 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- 1½ teaspoons (3 grams) ground nutmeg
- 1 teaspoon (2 grams) pumpkin pie spice
- ¾ teaspoon (1.5 grams) ground cinnamon
- ½ teaspoon (2.5 grams) baking soda
Topping:- ¼ cup (50 grams) granulated sugar
- 2 tablespoons (28 grams) firmly packed light brown sugar
- ¾ teaspoon (1.5 grams) ground cinnamon
- ½ teaspoon (1 gram) instant espresso powder
- ¼ teaspoon ground nutmeg
- 2 tablespoons (28 grams) unsalted butter, melted
Instructions
- Preheat oven to 325°F (170°C).
- For filling: In a small bowl, stir together flour, brown sugar, espresso powder, cinnamon, and salt. Add butter, and rub in by hand until mixture is sandy and well combined.
- For batter: In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, crème fraîche, oil, melted butter, eggs, and vanilla bean paste.
- In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pie spice, cinnamon, and baking soda. Gradually whisk flour mixture into pumpkin mixture until smooth and well combined.
- Spray a 10-cup Bundt pan with baking spray with flour. Spoon one-third of batter into prepared pan (about 2¼ cups or 567 grams). Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles. Using a small spoon, sprinkle half of filling (3½ to 4 tablespoons or about 43 grams) in a ring on top of batter in pan, layering and spreading mixture as needed and leaving about a ¼-inch border around edges. Top with one-third of batter. Tap on a kitchen-towel-lined counter a few times to settle batter and release any air bubbles. Top with a ring of remaining filling; cover with remaining batter. Tap on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
- Bake for 55 minutes. Rotate pan, loosely cover with foil, and bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 200°F (93°C) to 205°F (96°C), 20 to 25 minutes more. Let cool in pan for 15 minutes. Invert cake onto a wire rack, and let cool completely.
- For topping: In a small bowl, stir together granulated sugar, brown sugar, cinnamon, espresso powder, and nutmeg. Brush cake with melted butter; cover with sugar mixture, pressing gently to help adhere, if needed. Serve immediately.
Tried this recipe?Let us know how it was!
Convert This Recipe Into Bundtlettes
These sweet Bundtlettes are the answer to all your single-serving needs, regardless of whether you decide to save them all for yourself or share with family and friends. Follow the recipe below for perfectly portioned Pumpkin Doughnut Bundtlettes.
Pumpkin Doughnut Bundtlettes
Makes 6 Bundtlettes
Ingredients
- Filling:
- 4 teaspoons (12 grams) all-purpose flour
- 4 teaspoons (20 grams) firmly packed light brown sugar
- 1½ teaspoons (2 grams) instant espresso powder
- ¼ teaspoon ground cinnamon
- Pinch kosher salt
- 1½ teaspoons (7.5 grams) unsalted butter, room temperature
Batter:- ¾ cup plus 2 tablespoons (196 grams) canned pumpkin
- ½ cup plus 1 tablespoon (124 grams) firmly packed light brown sugar
- ⅓ cup (67 grams) granulated sugar
- ⅓ cup (80 grams) crème fraîche, room temperature
- ⅓ cup (75 grams) vegetable oil
- 1 large egg (50 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 2 tablespoons (28 grams) unsalted butter, melted
- 1 teaspoon (6 grams) vanilla bean paste
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- ¾ teaspoon (1.5 grams) ground nutmeg
- ½ teaspoon (1 gram) pumpkin pie spice
- ¼ teaspoon (1.25 grams) baking soda
- ¼ teaspoon ground cinnamon
Topping:- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (14 grams) firmly packed light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon instant espresso powder
- ⅛ teaspoon ground nutmeg
- 2 tablespoons (28 grams) unsalted butter, melted
Instructions
- Preheat oven to 325°F (170°C).
- For filling: In a small bowl, stir together flour, brown sugar, espresso powder, cinnamon, and salt. Add butter, and rub in by hand until mixture is sandy and well combined.
- For batter: In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, crème fraîche, oil, egg, egg yolk, melted butter, and vanilla bean paste.
- In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pie spice, baking soda, and cinnamon. Gradually whisk flour mixture into pumpkin mixture just until smooth and well combined.
- Spray a 4- to 5-cup Bundtlette pan with baking spray with flour. Divide one-third of batter among wells (about 2½ tablespoons or 42 grams each). Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles. Divide half of filling (about 2 tablespoons or about 20 grams) among wells, leaving about a ¼-inch border around edges. (It’s OK if some filling touches edges of pan.) Top with one-third of batter; spread batter to cover filling, and tap pan on a kitchen towel-lined counter just a few times to settle batter and release any air bubbles. Sprinkle with remaining filling; cover with remaining batter, spreading to cover filling. Tap on a kitchen towel-lined counter just a few times to settle batter and release any air bubbles.
- Bake until a wooden pick inserted near center comes out clean, 12 to 20 minutes. Let cool in pan for 15 minutes. Invert Bundtlettes onto a wire rack, and let cool completely.
- For topping: In a small wide bowl, stir together granulated sugar, brown sugar, cinnamon, espresso powder, and nutmeg. Brush Bundtlettes with melted butter; dip and roll in sugar mixture to cover top and sides. Serve immediately.
Tried this recipe?Let us know how it was!
Bundtology
Our Bundtologists share their expert tips to help master our October Bundt. Click the image to enlarge. Note that each of these tips is specific to this recipe and the Crown Bundt® Pan. Results may vary for other recipes and other pans.
