I jumped… I jumped on the bandwagon. I started pumpkin baking. I know, I know, it’s not even October yet! However, there were pumpkins in the grocery store and they were calling out my name! They were telling me to bake them into something delicious!
In Germany, putting pumpkins into everything you can possibly think of is not quite as typical this time of year. In fact, you won’t find pumpkin flavored lattes (except in Starbucks, but that doesn’t count). You won’t find every baked good imaginable “pumpkinized.” You won’t find pumpkin faces piped out onto delicious sugar cookies. Oh, and get this… I can’t even find a stinking pumpkin on a door mat! What’s up with that?
Basically, if I want to get into the seasonal spirit of all things pumpkin, I have to find it in my own kitchen! Because, let’s face it, I won’t find it anywhere in Germany… very unlike the U.S…
I made this last year, and looooved it! Last year, baked this pound cake in a circular bundt pan. However, I switched it up into the classic rectangular plan this year.
This recipe is so great because it’s so very simple! Even if you decide to make your own pumpkin puree, it’s not very hands-on time consuming! Even though the baking time is quite long, it doesn’t even matter because it fills up your house with such a wonderful smell you’ll think your Yankee Candle is on super power mode.
This just screams Fall to me. I’m so happy with the way this turned out! The nice, deep orange color paired with the moistness of the cake makes me want to grab a nice big blanket and sit on the couch with a hot coffee and a slice of this pound cake.
Pumpkin Pound Cake
200g brown sugar
180g canola oil
10g baking soda
4g pumpkin pie spice
400g pumpkin puree
Start by cutting the pumpkin open and removing the seeds. Place on a lined baking sheet, skin side up and bake at 210 Celsius for about 40 minutes. Let cool. Remove the skins (they should peel right off) and puree in a blender.
Weigh out the sugars and oil in your mixing bowl. With the paddle attachment begin creaming the mixture. Add the eggs one at a time.
Sift together the flour, baking soda and pumpkin pie spice. Reduce the speed on the mixer and fold in the flour. Finally, fold in the pumpkin puree.
Fill the batter into the prepared form.
Whether you are using a rectangular bundt pan or round, I suggest brushing the inside with butter as well as flouring it. Otherwise, you will have a tough time when it comes the very stressful removal stage.
If you’re using the silicon forms, this step is not needed. What a wonderful invention! However, I can see how absolutely wonderful it is using your great grandmother’s passed down bundt pan. It’s a choice…
Bake at 180 degrees Celsius for about 10 minutes. With a sharp knife, slice the top layer of the cake right down the middle. This ensures that you have a perfectly uniform opening! It’s a very necessary step if you’re using a rectangular form. However, if you’re using a circular bundt form, this step can be skipped. Reduce the oven temperature to 160 Celsius and continue baking for about another 1:35 minutes.
Since the baking time is so long, you might want to cover the cake with aluminum foil for that last 30 minutes or so. Depending on your oven, the top might get browner than you want!
Once bake through, remove from over and let sit for 10 minutes. Now it’s time to unveil. Scary stuff. Don’t panic! If you buttered and floured your grandmother’s bundt pan you have no worries. If you’re using silicon, you have no worries. Flip that sucker over and slowly begin to bask in your glory.