Snow Day Pumpkin Bundt Cake

Yesterday, it snowed.  and snowed.  and snowed!

I wanted to be in the kitchen… not the car.  I wanted to bake… not shop.  So I raided my pantry.

I had pumpkin, but no milk.  Flour, but no whipping cream.

I found a recipe at myrecipes.com (Oxmoor House, June ’07) that was easily adaptable for what I had, and I wanted to share it with you, because it is SO GOOD!!!

Warning: food porn to follow…

Warning: this recipe is not healthy.  Not by a mile!

Cake:

• 1 cup unsalted butter, at room temperature (or softened)
• 2 cups white sugar
• 2 cups brown sugar (I used a mix of dark and light, since that is what I had)
• 5 large eggs
• 2 cups canned unsweetened pumpkin
• 1/4 cup vanilla flavored rum (or any rum)
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg

Place butter in large bowl.  Beat with an electric mixer for 2 mins until creamy.  Gradually add white and brown sugar, beating at medium speed for 5-7 mins.  Add eggs, one at a time, beating at low speed just until yellow yolk disappears.

In a smaller bowl, stir together pumpkin and rum in a bowl.  Mix well.

Combine flour and remaining dry ingredients in a medium bowl.  Add 1/2 cup of flour and 1/4 cup of pumpkin mixture interchangeably to the butter mixture, beating on low to incorporate.  (end with flour).

Pour into a well greased (I used butter and made sure to get in all the nooks and crannies) and floured Bundt pan.  Bake at 325 degrees for exactly 1 hour and 28 minutes. 

While the cake is baking, mix the topping:

• 3/4 cup walnut pieces, toasted
• 3/4 cup brown sugar (either dark or add a bit of molasses)
• 3 Tablsespoons all purpose flour
• 1 1/2 teaspoons cinnamon

Mix the above together with your fingers until it clumps into a streusel.  Just try to leave it aside until the cake is ready for it!

When the Bundt pan comes out of the oven, place it on a wire rack for 10 minutes.  Invert the Bundt pan on a pretty plate cake stand.  Immediately press the streusel topping onto the top of the cake, where some of it will melt and drip down the side.  Allow the cake to cool completely before cutting.

I didn’t.

And it looked beautiful anyway, just like this:

YUM! 

and a perfect alternative to pumpkin pie if you are looking for a good, decadent, homemade dessert for your Thanksgiving!