Here’s what it looks like inside my head when I plan to bake. I have a recipe in mind, in this case a pumpkin bundt cake. Because it’s fall! And while I love my Pumpkin Chocolate Chip Cake (hands down my best recipe) and my Pumpkin Banana Muffins and my Pumpkin Spice Latte Cheesecake and my Pumpkin Protein Bites (yes, I have a pumpkin problem), I wanted to try something NEW, so I’m thinking about what tastes good.
My inner dialogue goes something like this: Let’s see, pumpkin bundt cake. That sounds delicious. Let’s make that. I need pumpkin, oil, sugar CAYENNE! What? CAYENNE CAYENNE CAYENNE CAYENNE CAYENNE! Why would I put cayenne in a pumpkin bundt cake…actually, that sounds kind of awesome. Cayenne it is. MOLASSES! MOLASSES MOLASSES MOLASSES MOLASSES!!!! Molasses? Well, that’s kind of odd, but I can see how that might work with the cayenne. Spicy pumpkin bundt cake (with molasses) it is!!!
So that’s how baking works for me. How does baking work for YOU? I’ve learned to trust that inner voice that shouts weird ingredients at me. Because you guys? This Pumpkin Bundt Cake with a Kick is STELLAR.
Bear with me, even if you don’t live in Texas where EVERYTHING is spicy. Here is how I test things: I leave items in the back of the office of the big church where Rob works. When people seek me out in the building to ask what the heck was in that cake or to tell me how good it was and it’s half gone by noon, I know it works.
I don’t want you to be scared of the cayenne. (Just don’t rub your eyes if you happen to touch it. Trust me.) It is not a spicy cake where you’ll be sweating and your mouth is burning. The heat in this cake hits you at the bake. Like, you’re eating this cake and thinking, “What a lovely pumpkin bundt cake!” and then all of the sudden kind of in the back of your mouth there is this spicy wave that happens.
- 1 can pumpkin
- 2 1/2 cups Imperial Pure Cane Sugar
- 1 cup oil
- 3 eggs
- 1 tsp vanilla
- 1 T molasses
- 3 cups flour
- 2 tsp baking soda
- 1 T cinnamon
- 1 tsp nutmeg
- 1/2 tsp cayenne
- 1/8 tsp salt
- 4 T butter
- 4 T Imperial Light Brown Sugar
- pinch salt
- 1/4 tsp cayenne
- 2 tsp cinnamon
- Heat oven to 350 and grease a bundt cake pan.
- Cream the pumpkin, oil, and sugar together by beating on medium speed. Add in the eggs, vanilla, and molasses. Continue to beat until fully combined.
- In a separate bowl, mix the dry ingredients together and then fold them into the pumpkin mixture. Mix by hand until combined, then pour into the bundt cake pan and bake for 1 hour or until the cake is no longer jiggly in the center. Let cool in pan and then carefully flip onto a plate or cake stand.
- While the cake is cooling, combine the brown sugar and butter in a non-stick pan over medium heat. Stir until bubbly and then add in the nuts and the spices. Stir together until the nuts are well-covered and then pour the whole mixture over the flipped cake.
- You don't have to have the nuts, but they added a nice texture to such a dense, moist cake! You can also play it safe and leave out the cayenne, but YOU WILL NEVER KNOW WHAT YOU'RE MISSING. So try it. At least once.
If you want to be the one who comes to the party and says, “Oh, how nice for you— you brought a pumpkin cake! I bought a SPICY PUMPKIN CAKE THAT WILL EAT YOUR CAKE FOR BREAKFAST.”
Oh, and if you need a fantastic pan with a fun shape like this one, I got my silicone bundt cake pan here. When not baking, it makes a lovely child’s hat.
The molasses kind of adds a rich depth to it that balances out the spice, which comes not only from the cayenne, but the cinnamon and nutmeg and the whole spiced nuts thing that goes on top. I made the nuts spicier, so you can serve those on the side for people who want an extra POW or you can drizzle them overtop and let that brown sugar and butter and cinnamon mixture just soak on into the top of the cake. Yep. Do that.
Are you with me? Or do you think I’m crazy for adding cayenne into a cake? (This isn’t my first time, you know. Like my Cayenne Chocolate Cupcakes.) There is only ONE WAY for you to find out if I’m crazy or not: GO MAKE THIS CAKE. You decide. And then let me know if I’m a mad genius…or just mad.
This is my second post where I’m working with Imperial Sugar, who is sponsoring my ingredients. Why do I love working with Imperial? Let me give you a few reasons!
1. I love that I can drive 20 minutes and SEE the historic Imperial buildings. Imperial has been growing and refining sugar since 1843.
2. I love that the Imperial site has a wealth of information. You can find out the differences between raw and white sugar, for example. Or find handy baking conversion charts.
3. There are a TON of great recipes on the site as well. And who DOESN’T love a great recipe?
Working with Imperial is more of a relationship, which is something I’m moving towards as a blogger. Yep, that means fewer sponsored posts with higher quality. (If you are a brand and want to work with me, contact me via email: kirsten@kirstenoliphant.com.)