Tuesday, October 2, 2012
Oatmeal Pumpkin Bundt Cake
I usually try not to post dessert recipes back to back, and I have an amazing grain salad post I’m working on, but I ended up pushing up this bundt cake to the top. I just love bundt cakes. I love the simplicity of making them, I love the fun shaped pan. They seem like a cake you need less “excuses” or specific occasions to eat. They are much more an everyday cake, but still can be perfect for special occasions.
The reason I pushed this post up ahead is, right around the time I was finishing my last slice of this Oatmeal Pumpkin Bundt Cake, I was contacted by Nashville’s Nothing Bundt Cakes.
They were celebrating their first anniversary in Nashville and wanted to know if I was interested in trying out their cakes. Umm… YES! I used to drive by their location all the time (it was near Target!), and wonder what their cakes were like. Then I read a glowing mention in Styleblueprint. I finally got to try them for the first time when I went to a friend’s son’s first birthday. Friends, let me tell you, their bundt cakes are SO tasty, and adorable! They come in different sizes, bundtini (think cupcakes), bundlet, and regular 8 or 10 inch bundt cakes. They are unbelievable moist, I think Nathan’s words were “Oh, that’s not dry at all!” They also have a wide variety of flavors. For more info, and a chance to win FREE CAKE (Nashville-area only) head on over to my friend Lesley’s blog, LesleyEats, as she’s doing a giveaway!
Ok, back to THIS bundt cake. As we know it’s currently prime pumpkin baking season. If you’ve been follow my blog for years, first of all, thank you, second, you probably know I LOVE pumpkin. Soups, chili, truffles, cookies, muffins, fudge, ice cream, and even cocktails, you name it, I’ve tried to cram pumpkin in it. In fact, I have a different pumpkin bundt cake in my blog already, Browned Butter Pumpkin Bundt Cake. You might be wondering why I wanted to try a different recipe. The answer, why not? (You may also wonder why I used the same damn plate as the last time. For that I have no answer.) This recipe is a bit different than the previous one. The previous one calls for browned butter, this one has oatmeal. Both result in delicious cake, with a wonderful pumpkin flavor, and the perfect seasonal spices. I highly recommend BOTH recipes.
Oatmeal Pumpkin Bundt Cake
2 cups granulated sugar
1 cup quick cooking oatmeal
1/4 cup boiling water
1 cup butter, softened
4 large eggs
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350° F. Grease and flour a 12-cup Bundt pan (I use Pam Baking spray).
Place 1 cup oatmeal in a small bowl. Pour 1/4 cup boiling water over the oatmeal and stir together. Allow oatmeal and water to sit for 10 minutes.
Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy.
Slowly add the eggs, one at a time, and continue mixing until well incorporated.
Add the pumpkin, oatmeal/water mixture and vanilla, mixing on slow speed until well blended.
While mixer is still going on slow, add the flour, one cup at a time. Next, add the pumpkin spice, baking soda and salt. Blend until well incorporated.
Pour cake batter into prepared Bundt cake. Bake for 60 minutes or until a knife inserted into the center comes out clear.
Allow to cool in pan for 10 minutes then invert onto a large cake plate. If desired, dust with powdered sugar.
from Dine & Dish