Monday, September 23, 2013

Fall is Here and so is Everything Autumn Bundt Cake!

Fall is likely my favorite season.  I say likely because like a good Michigander I can appreciate building a snowman in the middle of a blizzard followed by snuggling under a quilt next to a blazing fire with a good book and large mug of tea.  I also marvel at the first daffodils and hyacinths of Spring.  And a sunset over the lake after a stroll on the St. Joseph bluff with an ice cream cone is pretty convincing argument for Summer being the loveliest of seasons.  But autumn... the changing of the colors, going out of your way to crunch a few leaves under your feet, trips to the apple orchard, warm sunshine during the day which cools to jeans and sweatshirt temperatures at night.  I love this season.

This cake melds every flavor of fall: pumpkin, carrots, cranberry, candied ginger, and of course chocolate chips topped with cream cheese and fresh nutmeg frosting.  Thanks to Joy the Baker for so conveniently placing a pumpkin Bundt cake recipe next to a carrot Bundt cake in her cookbook which inspired this delightfully moist cake.  The measurements of the additional mix-ins are all estimates, add more or less depending on what you like more.  Pecans or walnuts would also be a welcome addition.

Everything Autumn Bunt Cake (inspired by JTB)
serves 10-12

Cake Batter
1 1/2 cups sugar
2/3 cup vegetable oil
1/4 buttermilk
1 teaspoon vanilla
4 eggs
1 15 ounce can pumpkin puree
1 cup grated carrots
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 teaspoon cloves
1/2 teaspoon freshly grated nutmeg
2 cups flour
1/2 cup lightly chopped fresh cranberries
1/4 cup chopped candied ginger
1/4 cup chocolate chips

Cream Cheese Frosting
8 ounces cream cheese
1 stick butter
1 cup sifted powdered sugar
splash of vanilla
splash of milk

Preheat oven to 350 degrees.
Beat sugar, oil, buttermilk, and vanilla together.
Add eggs one at a time.
Mix in pumpkin and carrots.
The dry ingredients through nutmeg can be added next.
Mix in the flour just until well blended.
Fold in the extra mix-ins.
Pour into a Bundt pan prepared with Crisco and flour.
Bake for 45-55 minutes.
Let cool in pan for half an hour.
Carefully turn out onto serving plate and let cool completely.
Frost with cream cheese frosting and grate fresh nutmeg on top. 


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