Saffron and Spice Pumpkin Bundt Cake
Submitted by: hazelbrusher
This pumpkin bundt is confidently spiced with the usual suspects, cinnamon, ginger and cloves. A hefty pinch of saffron is added for a punch.
Ingredients
- 2 cups granulated sugar
- 1 cup butter, melted
- 3 eggs
- 1 cup cooked and pureed pumpkin or squash
- 3/4 cup sour cream
- 2 cups sifted all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon saffron
- 1 1/2 tablespoons water
- Glaze:
- 1/4 cup plain yogurt
- 1/4 teaspoon vanilla extract
- 2 cups powdered sugar
Save Recipe
Interact
Method
Preheat oven to 350 degrees. Butter and flour a bundt mold. Crush saffron threads finely in hand and toast very briefly, about 30 seconds, in a small pot over medium heat. Immediately deglaze with water. Simmer 30 seconds to infuse and reduce liquid to 1 tablespoon. Cover and remove from heat. Sift together flour, salt, baking powder, baking soda, ginger, cloves and cinnamon then set aside. Whisk sugar and butter together to a sandy texture. Add one egg and whisk one minute, until lightened, and repeat with remaining eggs. Beat with a large whisk until lightened in color and thicker in texture, about 5 minutes. Add pureed pumpkin or squash and sour cream then whisk until smooth. Add sifted flour mixture, in two additions, and beat well until combined and no lumps remain. Pour batter into prepared bundt pan. Rap pan on counter to remove any bubbles. Bake at 350 degrees 60-65 minutes, or until a cake tester inserted in center comes out clean. Cool 20 minutes, then unmold onto a platter. For glaze, whisk yogurt and vanilla together and add powdered sugar in two additions. Whisk until smooth, then pour over cooled cake, letting glaze drip down sides.
Notes:
Number of Servings: 8
Submitted by: hazelbrusher ( See all of hazelbrusher Recipes )
Advertisement
