Pumpkin Bundt Cake (GF)
It's been quite a while indeed since I've posted. I actually have been baking and cooking as much as ever, but I've been having trouble balancing all of the creative endeavors that make me happy.
Probably most significantly is that I re-read Steven Pressfield's book The War of Art because I finally admitted to myself, in his words, that I am "writer who doesn't write." The exception being these blog posts, of course.
Basically, I realized that after years of running away from being a writer, it is who I am and I can't run away without being miserable. While I count these blog entries as a form of writing, the type of writing that I have been avoiding since I graduated college is fiction. Since I was old enough to read and write, I wanted to be a writer. At some point along the way, though, I got lost.
I'm finding my way again and part of this journey is me reading a lot more than I have been. Aside from non-fiction, I just read a really great young adult book called The Aviary and I am currently in the middle of Tupelo Hassman's Girlchild.
Finally, after not having posted here in a while, I whipped up this pumpkin spice bundt cake. I pretty much adapted this recipe to be gluten free from the original Taste of Home recipe. It is super simple to make and decorate, and it's just a really great, moist, pumpkin-y cake to make for the holidays.
For the Pumpkin Bundt Cake (Heavily Adapted from Taste of Home)
2 tsp baking soda
1/2 tsp salt
1 tbsp pumpkin pie spice
1 cup coconut oil
1 15 oz can pumpkin puree
1 15 oz can pumpkin puree
1 1/2 cups brown sugar
1 cup granulated white sugar
1 cup granulated white sugar
3 large eggs, at room temperature
1 tsp vanilla extract
Preheat oven to 350 degrees. In a large bowl, combine sugar and oil until combined. Add room temperature eggs one at a time, beating well after each addition. Add vanilla extract. Combine the flours, baking soda, salt and spices in a food processor and process until mixed together. Add dry ingredients to the wet ingredients, alternating with the pumpkin puree until well mixed.
Transfer to a greased 10-inch bundt pan. Bake about 60 minutes, or until a toothpick inserted near center comes out clean. Allow to cool for about 10 minutes before removing from pan. Allow to cool completely and then frost or dust with powdered sugar.
For the Cream Cheese Icing
1 stick unsalted butter
1/2 block cream cheese, at room temperature
1 1/2-2 cups powdered sugar
2 tbsp milk
Combine butter and cream cheese in the bowl of a stand mixer and beat using paddle attachment until well combined. Add powdered sugar 1/2 cup at a time and add more or less depending on your taste and the desired texture. Add 1-2 tablespoons of milk to thin out the icing.
Preheat oven to 350 degrees. In a large bowl, combine sugar and oil until combined. Add room temperature eggs one at a time, beating well after each addition. Add vanilla extract. Combine the flours, baking soda, salt and spices in a food processor and process until mixed together. Add dry ingredients to the wet ingredients, alternating with the pumpkin puree until well mixed.
Transfer to a greased 10-inch bundt pan. Bake about 60 minutes, or until a toothpick inserted near center comes out clean. Allow to cool for about 10 minutes before removing from pan. Allow to cool completely and then frost or dust with powdered sugar.
For the Cream Cheese Icing
1 stick unsalted butter
1/2 block cream cheese, at room temperature
1 1/2-2 cups powdered sugar
2 tbsp milk
Combine butter and cream cheese in the bowl of a stand mixer and beat using paddle attachment until well combined. Add powdered sugar 1/2 cup at a time and add more or less depending on your taste and the desired texture. Add 1-2 tablespoons of milk to thin out the icing.
Comments
Post a Comment