pumpkin kicks bundt cake

I was greeted this morning with wind, rain and a good opportunity to stay inside & bake! I decided to whip-up some pumpkin spice bundt cake, which is one of my favorites. Besides a delicious cake to have with coffee, the pumpkin delivers some strong health benefits. Chew on this list:  high in anti-oxidants like lutein, xanthines & carotenes; vitamins A, C & E; rich in B-complex vitamins like folate, niacin, B-6, thiamin & pantothenic acid. Whewww, I feel great already! Let’s get one in the oven, shall we? We will be compiling our dry & wet ingredients separately, as with most cakes.

Pumpkin Spice Bundt Cake

Dry Ingredients: 3 cups flour 2 tsp baking soda 1/2 tsp salt ½ tsp baking powder 2 tsp ground, golden flax seeds 1.5 tsp cinnamon Dash both nutmeg & cloves	Wet Ingredients: 3 eggs 1 cup canola oil or EVOO 1 tsp vanilla 1 cup brown sugar 1 cup sugar 2 cups (16oz) canned pumpkin 2 tsp fresh orange zest

1. Preheat oven to 300 degrees
2. Grease & flour your bundt pan (I use shortening, but you can use butter)
   
3. Combine dry ingredients in a bowl (I sift the flour also)
   
4. Beat the eggs lightly in mixing bowl (I add them one at a time to avoid shells!)
   
5. To the eggs add the sugar, oil, & vanilla. Beat until creamy
   
6. Stir-in canned pumpkin & orange zest
7. Slowly add dry mixture to the wet ingredients in mixer
8. Spoon batter into bundt pan, bake about 1 hour on 300
9. Check if done with toothpick & cool in pan for 10 min, then remove from pan
   

 And we now have a delicious pumpkin cake to enjoy plain, or with a little butter & honey!

However, my slices today are destined for more!! I am turning them into French toast, with a browned banana topping. Mmm, let’s give it a go!

Pumpkin Bundt Cake French Toast

(with Browned Banana & Golden Raisin Compote)

Ingredients: Slices of your fresh pumpkin bundt cake! Maple syrup (for drizzling) Powdered sugar (for dusting) For Egg wash: 1 egg Dash vanilla Dash cinnamon ¼ cup milk 1 tsp orange zest For the fruit compote: Banana slices ¼ cup golden raisins 1/4 cup Apple Pommier (dessert wine) or brandy 1 T butter Pinch of kosher salt

1.  Whisk together egg wash ingredients

   
2. In sauce pan start compote by melting 1 T butter
3. To pan add bananas, raisins & brown
4. To mix, add the apple pommier, add salt & reduce on low

   
5. Remove compote from heat, set aside
6. Drench pumpkin cake slices well, in egg wash until soaked
7. Cook drenched slices on hot, non-stick skillet
8. It’s finished when slices are crisp at edges, but still soft in center
9. Top with warm compote
10. Drizzle with syrup & dust with powdered sugar

    

It’s awesome, enjoy!!