Assignment 8: Oatmeal Pumpkin Bundt Cake
The other night I wanted to test out my brand new bundt pan, and trolled around for a recipe that I had ingredients for. I also wanted to use up some leftover pumpkin puree, so this cake looked like it would be perfect for the occasion— Oatmeal Pumpkin Bundt Cake. I made some modifications to the original recipe, which I’ve put as the basic instructions below though you can certainly see the original instructions on DineandDish.
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Recipe: Oatmeal Pumpkin Bundt Cake
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 1 cup quick cooking oatmeal
- 1/4 cup boiling water
- 1/2 cup butter (2 sticks), softened
- 4 large eggs
- 1.5 cups canned pumpkin
- 2 teaspoons vanilla extract
- 3 cups whole wheat white flour from Trader Joe’s
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- powdered sugar
- Preheat oven to 350° F. Grease and flour a 12-cup Bundt pan (I use Pam Baking spray).
- Place 1 cup oatmeal in a small bowl. Pour 1/4 cup boiling water over the oatmeal and stir together. Allow oatmeal and water to sit for 10 minutes.
- Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy.
- Slowly add the eggs, one at a time, and continue mixing until well incorporated.
- Add the pumpkin, oatmeal/water mixture and vanilla, mixing on slow speed until well blended.
- While mixer is still going on slow, add the flour, one cup at a time. Next, add the pumpkin spice, baking soda and salt. Blend until well incorporated.
- Pour cake batter into prepared Bundt cake. Bake for 60 minutes or until a knife inserted into the center comes out clear.
- Allow to cool in pan for 10 minutes then invert onto a large cake plate. If desired, dust with powdered sugar.
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I felt like the whole adding already-made-oatmeal to the cake batter was kinda weird and didn’t necessarily…add much? I mean, other recipes allow you to just add the oatmeal as you would flour, without first wetting it…. so I’m not sure about the instructions. The cake turned out fine, but it was definitely difficult getting the oatmeal to mix in well since I was doing it all by hand and not with a mixer.
I used much less sugar than the originally recipe called for (am I crazy or does 2 cups seem like a lot? Shows you how little I’m baking lately, I guess), and the cake was still great. It honestly tasted more like a dessert bread than a cake though, so I think depending on your preference using more sugar might or might not be better. My other major alteration, using less butter (by 2 sticks!) seems to be totally fine—using a bit extra pumpkin puree makes up for that and saves a zillion calories.
Anyway, I now have way too much cake to eat and am positive I’ve gained a pound since I made this cake. It’s yummy and spicy and because I made it lighter I had a slice for breakfast this morning. All purpose cake—what could be better? Cheers!
XO,
Sara
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