The holidays beckon for sweets and although I love pies, I like how bundt cakes are traditional and make a regular dessert more special. The decorative look reminds me of wreaths and rings and all things festive.
This recipe is very versatile and a good guide for whatever flavors you want to impart. It is lovely on its own or enhanced with some honey, glaze, icing, maple syrup, or fruit jam.
I used whole wheat pastry flour, less oil than most cakes, lots of warm spices, and complimentary orange zest which brightens it all up.
The pan was lightly greased with coconut oil which is so easy to use in its current solid form on these cooler days.
The texture was….perfect. I think what I like best about bundt cakes is that nearly the whole surface area has that soft, browned crust. The bottom of a cake has always been my favorite.
Moist and soft but easy to slice, this cake has all the characteristics you would want.
My son had an extra dusting of cinnamon and some orange slices with his slice.
My daughter loved maple syrup + pecans.
And me? Local honey all the way.
Five Spice Pumpkin Orange Bundt Cake
1/4 cup olive oil
1/4 cup apple sauce
1 can pumpkin puree
1 1/2 cups unsweetened vanilla almond milk
2 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup sugar (coconut or cane or granulated)
Zest of 1 orange
3 cups whole wheat pastry flour
2 tsp baking soda
1 tbsp cinnamon
1/4 tsp each: ground cardamom, ginger, cloves, nutmeg (can omit any of these if you prefer or don’t have)
1/4 tsp salt
Preheat oven to 350 degrees.
Mix together sugar and all of the wet ingredients in a large bowl.
Sift in dry ingredients. I use a mesh strainer.
Stir with a rubber spatula until well incorporated but do not over mix past that point.
Bake for 1 hour and allow to cool for 15 minutes before inverting pan.
Serve as is, with below icing, with fruit, nuts, drizzle of maple syrup, or honey.
Orange Anise Icing
Whisk or blend the following together with an electric hand or stand mixer:
1.5 cups powdered sugar
Pinch of salt
Juice of 1 orange plus 1 tsp orange zest
2 tbsp any dairy or nondairy milk
1/2 tsp anise extract