If I could hang out with anybody for the day you better believe that spending time in Joy the Baker’s kitchen is high on that wish list. Her treats are drool worthy, her writing is laugh worthy, and all her recipes are try worthy – this one included. This one is from her first cookbook – can’t wait for her second one to come out. That will be a glorious day. I made this bundt cake back in Illinois and it certainly received the thumbs up from all the lucky tasters.
For the Cake
2 cups sugar
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground cloves1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
1 cup vegetable oil
1/4 cup almond milk (original called for buttermilk so I added a splash of vinegar)
1 tsp. vanilla extract
2 cups (15 oz. can) pumpkin puree
4 large eggs
1 cup coarsely chopped pecans (original called for walnuts)
For the Glaze
2 1/2 cups powdered sugar
1 tsp. ground cinnamon
6 tbsp. almond milk (original called for heavy cream – using almond milk made for a thinner drizzle glaze instead of Joy’s thicker whiter cream)
Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a Bundt pan, or spray well with nonstick cooking spray. Set aside.
To make the cake: in a large bowl, whisk together sugar, flour, baking powder, baking soda, salt, and spices. Set aside.
In a separate large bowl, whisk together the oil, buttermilk, vanilla, and pumpkin puree. When well blended, add eggs one at a time. Beat well in between each addition.
Pour the pumpkin mixture, all at once, into the flour mixture. Use a spatula to fold the two mixtures together. Scrape the bottom of the bowl well, making sure not to miss any flour bits. Fold in the nuts.
Pour the batter into the prepared pan and bake for about 1 hour, or until a cake tester inserted into the center comes out clean. Remove from the oven and let rest in the pan for about 30 minutes.
Carefully invert the cake onto a cake stand or serving platter, and let cool completely.
To make the frosting: whisk together the powdered sugar, cinnamon, and cream. Drizzle over cooled pumpkin cake and top with walnuts.
Slice and serve.