Recently we invited new friends over for dinner, which was the perfect opportunity to make this pumpkin espresso Bundt cake! This recipe was featured on the King Arthur website and their recipes never fail. So many recipes that I make all the time are from their website!

Pumpkin Espresso Bundt Cake

Ingredients:

1 15oz can of pumpkin puree
4 large eggs
¾ cup vegetable oil
1 cup brown sugar
¾ cup sugar
1 tsp. homemade vanilla
2 cups white whole wheat flour
2 tsp. Baking powder
½ tsp. Baking soda
1 ½ tsp. pumpkin pie spice
1 tsp. Cinnamon
1 tsp. Salt

Filling:

1/3 cup brown sugar
1 Tbsp. espresso powder
½ tsp. Cinnamon

Glaze:

1/3 cup strong brewed coffee
1/3 cup sugar
1 ½ Tbsp. rum, optional

Directions:

Preheat your oven to 350 degrees.

Make the cake. Beat together the pumpkin, eggs, oil, sugars and vanilla in a large mixing bowl until well blended. Stir in the flour, baking powder, baking soda, spices and slat until smooth. Set aside.

Make the filling. Whisk together the brown sugar, cinnamon, and espresso powder in a small mixing bowl. Set aside.

Assemble the cake. Thoroughly grease a 10-cup Bundt pan. Spoon 1/3 of the cake batter into the bottom of your prepared pan. Sprinkle half the filling on top. Spoon another third of the batter into the pan and sprinkle with the remaining filing. Spread the remaining batter on top, smoothing it with a spatula.

Bake the cake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, and allow it to cool in the pan for 15 minutes before turning it out onto a rack to cool completely.

While the cake is baking, make the glaze by whisking together the coffee, sugar and run. If the coffee isn’t hot enough to dissolve the sugar, heat briefly, stirring until the sugar dissolves.

Brush the glaze evenly over the cake with a pastry brush while the cake is still warm. Serve once the glaze has soaked in and dried a bit. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

I dusted the cake with powdered sugar for a festive look!

4 comments on “Pumpkin Espresso Bundt Cake

Michele Morin on November 8, 2019 1:05 pm

Oh, this sounds as good as it looks!

lisa lombardo on November 9, 2019 12:50 pm

That looks so decadent! A perfect recipe for the holidays 🙂

Mother of 3 on November 12, 2019 11:16 pm

Oh wow, that sounds delicious and I just love your bundt pan! What a fun and festive way to serve some yummy treats. Pinned.

Nancy Wolff on November 13, 2019 1:45 am

Joanne,
I found my pan on sale and I am having such fun with it! 🙂

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