Spiced Pumpkin Walnut Bundt Cake
Indulge in the rich flavors of autumn with this Spiced Pumpkin Walnut Bundt Cake. Moist, tender, and brimming with the warm spices of cinnamon and clove, this cake is perfect for gatherings or a cozy dessert after dinner. Whether you choose to use fresh or canned pumpkin, the result is a delightful cake that pairs wonderfully with a cup of coffee or tea. The addition of crunchy walnut pieces brings a delightful texture, making each slice a treat to savor. Share it with friends and family or keep it all to yourself—this cake will surely disappear quickly!
10-12
Servings
250
Calories
13
Ingredients
Ingredients
Eggs
4 (beaten)
Sugar
2 cups (granulated)
Vegetable oil
1 1/4 cups (measured)
Pumpkin
1 cup (fresh or canned, pureed)
Vanilla extract
1 teaspoon (pure)
Ground cinnamon
2 teaspoons (ground)
Ground cloves or allspice
1/8 teaspoon (ground)
Salt
1/4 teaspoon (fine)
Baking soda
2 teaspoons (sifted)
Baking powder
2 teaspoons (sifted)
Whole wheat flour
1 1/2 cups (sifted)
All-purpose flour
1 1/2 cups (sifted)
Walnut pieces
1 1/2 cups (chopped)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare a 10-inch bundt pan by greasing it generously and dusting it with flour to prevent sticking.
3
In a large mixing bowl, crack the eggs and whisk them with a fork until well combined.
4
Gradually add the sugar, mixing until the mixture is smooth and slightly thickened.
5
Add the vegetable oil in a slow, steady stream, stirring continuously until the batter is well blended.
6
Incorporate the pumpkin, vanilla extract, ground cinnamon, ground cloves or allspice, and salt. Mix well to combine.
7
In small pinches, add the baking soda and baking powder, breaking up any lumps with your fingers, and stir thoroughly.
8
Gently fold in the whole wheat flour and all-purpose flour just until combined; do not overmix.
9
Finally, stir in the chopped walnut pieces until evenly distributed throughout the batter.
10
Carefully pour the batter into the prepared bundt pan, using a spatula to scrape the bowl clean.
11
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
12
Once baked, allow the cake to cool in the pan on a wire rack for 10 minutes.
13
Invert the cake onto a serving plate and remove the pan. Let it cool for an additional 15 minutes before slicing and serving.
Nutrition Information
13.25
Fat
32
Carbs
4.58
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Spiced Pumpkin Walnut Bundt Cake
What are the primary flavors in this cake?
The cake features rich autumn flavors of pumpkin, cinnamon, and cloves or allspice.
How many servings does this pumpkin bundt cake yield?
This recipe makes approximately 10 to 12 servings.
What is the calorie count per serving?
Each serving contains approximately 250 calories.
How much fat is in one serving of the cake?
There are 13.25 grams of fat per serving.
What is the carbohydrate and protein content?
Each serving contains 32 grams of carbohydrates and 4.58 grams of protein.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What size bundt pan is required?
A 10-inch bundt pan is recommended for this recipe.
How should I prepare the bundt pan?
Grease the pan generously and dust it with flour to prevent the cake from sticking.
How many eggs are needed and how should they be prepared?
The recipe requires 4 eggs, which should be beaten before mixing.
What type of sugar and how much should I use?
Use 2 cups of granulated sugar.
How should the vegetable oil be added to the batter?
Add 1 1/4 cups of vegetable oil in a slow, steady stream while stirring continuously.
Can I use fresh pumpkin for this cake?
Yes, you can use either 1 cup of fresh or canned pureed pumpkin.
How much vanilla extract is included?
The recipe calls for 1 teaspoon of pure vanilla extract.
What spices provide the 'spiced' flavor?
The cake uses 2 teaspoons of ground cinnamon and 1/8 teaspoon of ground cloves or allspice.
How much salt is in the recipe?
The recipe requires 1/4 teaspoon of fine salt.
How much baking soda and baking powder are used?
The recipe uses 2 teaspoons of sifted baking soda and 2 teaspoons of sifted baking powder.
What types of flour are used in this cake?
The recipe uses a combination of 1 1/2 cups of sifted whole wheat flour and 1 1/2 cups of sifted all-purpose flour.
How many walnuts should I add?
Add 1 1/2 cups of chopped walnut pieces.
When do I add the walnuts to the batter?
Stir in the walnuts at the very end until they are evenly distributed.
How should the flour be mixed in?
Gently fold in the flours just until combined; be careful not to overmix.
How long should the cake bake?
Bake the cake for 45 to 50 minutes.
How can I tell if the cake is finished baking?
The cake is done when a toothpick inserted in the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan on a wire rack for 10 minutes.
What are the cooling instructions after removing the cake from the pan?
Invert the cake onto a plate and let it cool for an additional 15 minutes before serving.
What is the texture of this pumpkin cake?
The cake is described as moist and tender with crunchy walnut pieces.
Is this recipe suitable for autumn gatherings?
Yes, it is specifically noted as being perfect for autumn gatherings and holiday desserts.
Does the recipe require sifting ingredients?
Yes, the baking soda, baking powder, whole wheat flour, and all-purpose flour should all be sifted.
What is the ingredient count for this recipe?
There are a total of 13 ingredients in this recipe.
What should I do if the baking soda has lumps?
Break up any lumps with your fingers while adding it in small pinches to the batter.