Best 2 Pumpkin Gingerbread Bundt Coffee Cake Recipes
Indulge in the delightful symphony of flavors with our Pumpkin Gingerbread Bundt Coffee Cake, where autumnal spices dance harmoniously with the comforting warmth of coffee. This delectable treat is a perfect blend of moist pumpkin cake and aromatic gingerbread, enveloped in a tender crumb. As you slice into its golden-brown crust, a burst of coffee-infused glaze seeps into every bite, elevating this cake to an extraordinary culinary experience. Our article presents not only this exceptional recipe but also offers variations that cater to different dietary preferences and tastes. Embark on a culinary journey as we guide you through the steps to create this masterpiece, along with alternatives for gluten-free, vegan, and keto enthusiasts. Prepare to tantalize your taste buds and impress your loved ones with this irresistible Pumpkin Gingerbread Bundt Coffee Cake.
Let's cook with our recipes!
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use canned pumpkin purée. This is the easiest way to make pumpkin gingerbread bundt coffee cake. Just be sure to drain the purée well before using.
- Don't overmix the batter. Overmixing will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. This will take about 45-50 minutes.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
Pumpkin gingerbread bundt coffee cake is a delicious and festive treat that's perfect for fall. It's easy to make and can be enjoyed by people of all ages. So next time you're looking for a sweet and satisfying snack, give this recipe a try. You won't be disappointed!
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