Ever since I got a KitchenAid it’s been a breeze to bake delicious concoctions, and this recipe is no exception. Full of pumpkin-y goodness with sweet swirl of espresso running through it – perfect with a hot cup of tea or coffee on a lazy Fall afternoon!
Recipe
1 can pumpkin purée
4 large eggs, at room temperature
2/3 c. olive oil
3/4 c. brown sugar
1/2 c. granulated sugar
1 tsp. vanilla extract
2 c. King Arthur Measure-For-Measure gluten free flour (or AP flour)
2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1 tsp. salt
Filling:
1/3 c. brown sugar
1 T. espresso powder
1/2 tsp. ground cinnamon
Preheat oven to 350-degrees. Grease and flour your 10-cup bundt pan.
With the paddle attachment, beat together the pumpkin, eggs, oil, sugars, and vanilla until well blended.
In another bowl, whisk together the dry ingredients – flour, baking powder, baking soda, spices, and salt. Add to the wet ingredients and mix/stir until smooth.
Spoon one-third of the batter into the bottom of the bundt pan; smooth with a spatula. Sprinkle half of the filling on top. Spoon another third of the batter on top, spreading smooth with a spatula; then sprinkle with the remaining filling. Spread the remaining batter on top, smoothing with a spatula.
Bake for 50 minutes. Remove from the oven and allow to cool in the pan for 15 minutes. Invert on a rack and cool completely. Before I inverted the pan, I leveled the cake by cutting it even with the bottom of the pan as it had risen a little bit above it – more delicious bits to munch on!
– inspired by a King Arthur Flour recipe