Matt and Blue
patreon
👨🏻🍳 Olive Oil-Brown Sugar Pumpkin Bundt Cake
🕑 Added 2023-11-27 17:56:18 +0000 UTCThis one is a keeper. I make this every holiday season and it's always a hit. I think Crow may be the biggest fan. The way the room fills with the cozy aroma of the season, the super moist texture, the perfect blend of cinnamon and pumpkin... you will love it, I promise.
This recipe is from BETTER BAKING by Genevieve Ko. My favorite and most used cook book I own. If you bake you should definitely check it out. It would also make a great gift 😉
You can find it here:
2 cups unbleached all-purpose flour
1 cup white whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1 teaspoon salt
2 cups packed dark brown sugar
1 (15oz) can pure pumpkin puree
1 cup unsweetened applesauce
5 large eggs at room temperature
1/2 cup extra-virgin olive oil
1. Position the rack in the center of the oven and pre-heat to 325°F. Coat a 12-cup (10 in) Bundt pan with nonstick baking spray.
2. Whisk both flours, the baking powder, baking soda, cinnamon, nutmeg, cardamom and salt in a medium bowl. Whisk the brown sugar in a large bowl with an electric mixer on low speed to remove any lumps, then whisk in the pumpkin puree and apple sauce. Raise the speed to medium and mix until smooth. Add the eggs one at a time, whisking well after each addition. Scrape down the bowl. On medium speed, add the oil in a slow, steady stream, whisking until it's incorporated. Reduce the speed to low and gradually add the dry ingredients, whisking just until smooth and scraping down the bowl once or twice. Transfer the batter to the prepared pan and smooth the top.
3. Bake until a thin skewer inserted in the domed part of the cake comes out clean, 1 to 1 1/14 hours.
4. cool in the pan on a wire rack for 10 minutes, then invert onto the wire rack, lift off the pan, and cool completely.
Comments
matt dallas
If you find the pumpkin you won't need smellovision! You will experience it first hand!
Tereza Novakova
Yum! I wish i had a smellvision or maybe tastevision😉 Love Matt"s refference to 15 miles away😆....guys, i have to try to find a pumpkin can in my city (it is not common here)....otherwise i have everything even a kitchen aid😊
matt dallas
I use regular whole wheat and it always turns out great. Not sure what "white" whole wheat is. Haven't seen it in the stores. Nonetheless, it will be great either way.
David McKinzie
Is there a reason for *white* whole wheat, or can regular whole wheat do? I ask because that's what we have on hand.
