Autumn Spice Pumpkin Oat Bundt Cake
Embrace the flavors of fall with this delightful Autumn Spice Pumpkin Oat Bundt Cake. Each moist slice is packed with the earthy sweetness of pumpkin, hearty oats, and a medley of spices that evoke the essence of autumn. The addition of golden raisins and crunchy walnuts or pecans elevates this cake to a comforting dessert that’s perfect for gatherings, potlucks, or simply indulging at home. Bonus: You can replace half the vegetable oil with applesauce for a healthier twist without sacrificing flavor!
N/A
Servings
312
Calories
18
Ingredients
Ingredients
all-purpose flour
3 cups (sifted)
baking powder
3 teaspoons
baking soda
1/2 teaspoon
salt
1 teaspoon
ground cinnamon
1 teaspoon
pumpkin pie spice
2 teaspoons
ground cloves
1/2 teaspoon
large eggs
3 (beaten)
golden brown sugar
1 1/2 cups
vegetable oil
3/4 cup
milk
1/2 cup
canned solid-pack pumpkin
1 cup
quick oats
1 1/2 cups
chopped walnuts or pecans
1/2 cup (optional, toasted)
raisins or dried cranberries
1/2 cup
butter
2 tablespoons (for icing)
powdered sugar
1 cup (for icing)
milk
4-6 tablespoons (for icing)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 12-cup fluted tube pan with butter or baking spray and set aside.
2
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and ground cloves until well combined. Set aside.
3
In a large bowl, beat the eggs with the golden brown sugar using an electric mixer on medium speed until the mixture is light and fluffy.
4
Add the vegetable oil, milk, and canned pumpkin to the egg mixture; continue blending until smooth and well combined.
5
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until incorporated. Be careful not to overmix.
6
Gently fold in the quick oats and your choice of nuts and raisins or cranberries using a spatula until evenly distributed.
7
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 60 minutes, or until a cake tester inserted into the center comes out clean.
8
While the cake is baking, prepare the icing. In a small saucepan over medium heat, melt the butter until it turns a light brown color, stirring continuously. Gradually whisk in the powdered sugar, adding 4 to 6 tablespoons of milk until you achieve a smooth, pourable consistency.
9
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack. Once completely cool, drizzle the icing over the cake.
Nutrition Information
15
Fat
41
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Autumn Spice Pumpkin Oat Bundt Cake?
It is a moist, flavorful fall-themed cake featuring pumpkin, hearty oats, and various autumn spices like cinnamon and cloves.
What is the calorie count for this cake?
Each serving contains approximately 312 calories.
How much protein is in one serving?
This cake provides 5 grams of protein per serving.
What kind of pan do I need?
You will need a 12-cup fluted tube pan (bundt pan) for this recipe.
At what temperature should I bake the cake?
Preheat your oven to 350°F (175°C).
How can I make this recipe healthier?
You can replace half of the vegetable oil with applesauce to reduce fat without losing flavor.
How long does the cake need to bake?
The cake typically takes about 60 minutes to bake, or until a tester comes out clean.
What spices are included in the recipe?
The cake uses ground cinnamon, pumpkin pie spice, and ground cloves.
What type of oats should be used?
The recipe specifically calls for quick oats.
Can I add nuts to this cake?
Yes, you can add 1/2 cup of chopped walnuts or pecans, which are optional and can be toasted for extra flavor.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian-friendly.
What type of pumpkin is required?
Use 1 cup of canned solid-pack pumpkin.
How long should the cake cool before removing it from the pan?
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack.
What kind of sugar is used in the batter?
The recipe uses 1 1/2 cups of golden brown sugar.
What is the fat content per serving?
There are 15 grams of fat per serving.
What are the total carbohydrates per slice?
There are 41 grams of carbohydrates per serving.
How do I make the icing?
Melt 2 tablespoons of butter until light brown, then whisk in 1 cup of powdered sugar and 4-6 tablespoons of milk.
Can I use something other than raisins?
Yes, you can use either golden raisins or dried cranberries.
How many eggs are needed?
The recipe requires 3 large beaten eggs.
Should the flour be prepared in a specific way?
Yes, the 3 cups of all-purpose flour should be sifted.
What is the first step of the instructions?
Preheat the oven to 350°F and grease your 12-cup bundt pan.
What ingredients are whisked together in the dry mix?
Whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and ground cloves.
How should the eggs and sugar be mixed?
Beat the eggs and golden brown sugar on medium speed until the mixture is light and fluffy.
What speed should be used when adding dry ingredients to wet?
Use a low speed and mix just until incorporated to avoid overmixing.
How do I add the oats and fruit to the batter?
Gently fold in the quick oats, nuts, and raisins or cranberries using a spatula.
What consistency should the icing have?
The icing should reach a smooth, pourable consistency.
When should I drizzle the icing on the cake?
Drizzle the icing over the cake once it has cooled completely.
How many ingredients are in this recipe total?
There are 18 ingredients listed for this cake and icing.
What is the main liquid in the batter besides oil?
The batter uses 1/2 cup of milk.
Can I use butter for the pan?
Yes, you can grease the pan with either butter or baking spray.