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The 'Pumpkin Spice Emulsion' I use in this recipe produces a bundt cake that tastes just like a light, fluffy, pumpkin spiced, cake donut! The glaze gets spooned over the cake when it's cooled but, you only want a thin, fine coating (think donut glaze). This cake doesn't need a heavy frosting. I do glaze this before moving to my cake stand or serving plate as it drips down and you don't want your cake sitting in a puddle of glaze. There is a short cut for this recipe which I noted below. If you cannot find baking emulsions locally, they can be ordered online. Emulsions bake up much better as they don't lose their flavor to the heat of baking. I highly suggest trying this bundt with 'Pumpkin Spice Emulsion'. ~Enjoy! Diane
Pumpkin Spice Bundt Cake w/ Vanilla Bean Donut Glaze
1 tsp vanilla bean paste or extract
1 cup powdered sugar
3 Tbs milk
Preheat oven to 350 degrees F.
In a large bowl of a stand mixer, mix all ingredients together for 3 minutes on high (start low until ingredients are incorporated and then turn as high as you can get your mixer without flinging mix all over your walls). Pour into a greased bundt pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in pan for 15-30 minutes, then invert onto a cooling rack until completely cooled before **glazing.
Recipe Note: want to hit the "easy button" on this recipe - replace the first 6 cake ingredients with a box of white cake mix!
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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