I like big bundts and I cannot lie… you tiny cupcakes can’t deny… Hello! My name is Jess and I am a bundt baking addict. I’m also one half of Geek Eats, and this is all a bit exciting. You see, my husband Dan and I have decided to start a Yorkshire food blog, where we can geek out about our adventures in cooking, baking and eating. Hopefully it’ll also give me justification for constantly taking pictures of my food… Anyway, back on the bundt thing. Not only does the word bundt fill me with joy, but I fear that this obsession of mine will become woefully apparent as this blog grows. Aside from bundt addiction, I’m also a rather predictable pumpkin spice addict, and it’s autumn. And there was a stray can of pumpkin just chilling out in the cupboard. You don’t need me to spell it out for you, do you? Didn’t think so.
The last bundt I made was a gorgeous pumpkin spice affair, that was tall and moist and sticky and reminded me a little of my Nan’s parkin. I used this lovely recipe, including the home-mixed pumpkin spice blend suggested but decided against the cream cheese frosting and opted for a simple dusting of icing sugar instead. I’d used a new bundt pan for this cake – my usual pan is wider and softer looking than the jaggedy one I used for this, and I felt that a cream cheese frosting would obscure the pretty shape too much.
Just look at these gorgeous hunks of cake will you? These were sent home with a friend, who had been lured round on his way home from work with the promise of pumpkin spiced bundt cake and a hot brew. Another friend came round for dinner that night, and we discovered that pumpkin bundt goes down pretty well with tea, AND with wine .
The cake kept really well. It wasn’t overly sweet, it was super moist and it tasted like autumn. I’ll be baking another one in time for Dan’s birthday at the end of the month, and friends who fancy popping in for a brew and some pumpkin spiced cake are more than welcome.