Pumpkin and Walnut Bundt Cake
  • CAKE:
  • 260 G or 2 cups of AP flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 teaspoon pumpkin spice
  • 4 large eggs room temperature
  • 400 g or 2 cups packed brown sugar
  • 1 cup extra virgin olive oil
  • 500 grams pumpkin pie filling
  • 1½ cup toasted chopped walnuts
  • Icing sugar to dust
  1. CAKE:
  2. Preheat oven to 350F
  3. Generously spray bundt cake pan with baking spray...making sure you get all the little grooves
  4. Toss toasted walnuts in flour and set aside
  5. In large bowl, sift the flour, baking powder, baking soda, pumpkin pie spice and salt then mix well with whisk and set aside
  6. In stand mixer fitted with paddle attachment, stir brown sugar and add eggs one at a time on low speed. Scrape bottom and sides of bowl with spatula and stir again
  7. Add the pumpkin pie filling and beat until just combined
  8. Add the olive oil in a slow steady stream while paddle continuously stirs
  9. Fold in the flour mixture into thirds, with a spatula then fold in and mix until just combined (don't over mix)
  10. Add the walnuts
  11. Pour batter into bundt pan and bake for 60 minutes or until a tester stick comes out clean.
  12. Once cake is ready, allow to cool in pan for about 20 minutes before inverting onto a wire rack
  13. dust with some powder sugar
Recipe by STEMS & FORKS at https://www.stemsandforks.com/2017/10/pumpkin-and-walnut-bundt-cake/