This Coffee-House inspired favorite boasts of a rich pumpkin cake and a white chocolate drizzle for a yearlong dessert that is sure to please.
When I first started Living the Gourmet, it was simply used as a space to store my family's favorite recipes. I wanted my children to always have these meals with them, so they could go back and make them on their own and for their families someday. Those who grew up in a traditional Italian home can attest that our mothers and grandmothers never followed a recipe. They each had their own way of cooking and knowing exactly how much of this and how much to that...It's a habit that was passed down to me.
Probably one of the most difficult aspects for me was getting into the habit of measuring. However difficult it might have been though, I knew how important it was for me to pass these recipes down to my children, because I wish my mother had done the same.
I have often said the kitchen is more than a place where meals are created; it is where memories are made over meals that are meant to be shared. Cooking has a way of simultaneously evoking memories while creating new ones. It is the greatest form of love we can share.
I guess that brings us to today's recipe. This White Chocolate Pumpkin Bundt reminds me not only of my favorite season but also my favorite local coffee shop.
There is a pumpkin coffee cake that I absolutely love that is served only in the fall at my nearest cafe. Today's recipe is a twist on that cherished cake. First and foremost, unlike its inspiration, I baked mine in a bundt pan. There is nothing more comforting than a bundt cake in my opinion. Secondly, it is topped with a white chocolate drizzle than just a simple icing.
Serve this alongside a hot cup of coffee (or your favorite tea, if you prefer) and enjoy whenever you please. Who says pumpkin desserts are exclusive only to Autumn? This cake is a yearlong treat that will satisfy no matter the season or occasion.
White Chocolate Pumpkin Bundt #BundtBakers
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 bundt cake 1x
Ingredients
- 3 cups flour
- 2 cups sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1 tbs. baking powder
- 4 large eggs
- 1/2 cup canola oil
- 1/2 cup whole mik
- 15 oz. can pumpkin puree
- 2 tbs. vanilla extract
- 1/3 cup white chocolate chips
- 1/3 cup raisins plus tbs. of vanilla extract
- Butter for greasing the pan
- 1/2 cup of white chocolate chips, for the drizzle
Instructions
- Preheat Oven 375 degrees F.
- Butter a 10-inch round bundt pan.
- Place the raisins in a small bowl with a tablespoon of vanilla extract and let them soak while preparing the batter.
- In a large bowl, combine the flour, sugar, spices, baking powder and salt.
- In a stand mixer, combine the eggs, oil, milk, pumpkin puree and vanilla and mix together on a low speed.
- Slowly, in thirds, add the dry ingredients to the wet ingredients, then add in the chocolate chips and soaked raisins.
- Pour the batter into the prepared pan.
- Bake 45 to 50 minutes or until the toothpick test comes out clean.
- Cool in the pan, on a rack, about 12 - 15 minutes before removing from the pan.
- While the cake cools, melt down ½ cup of white chocolate chips in a double-boiler. Careful not to scald the chocolate or it will seize. Drizzle the melted chocolate over the cooled cake and serve.
Nutrition
- Serving Size: 8-10
And that's our White Chocolate Pumpkin Bundt. If you enjoyed today's recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.
3
Jody says
The recipe doesn't list any milk, but the directions include adding it. I am in the middle of making the cake - does it contain milk? TY.
Living the Gourmet says
Dear Jody, Thank you so much for stopping by and I apologize for the oversight! There is ½ cup of milk in this cake. I have just corrected the recipe card! And yes, you are correct, best not to scold and surely never scald 😉 Thank you again my dear for visiting and I hope you enjoy this cake as much as I have. If you have any further questions, do not hesitate to reach out. Please enjoy and let me know how it turns out! XO
Jody says
PS - I would never scold my chocolate. It might get upset. But if I scald it, it will surely seize.
Jody says
Milk is not listed in the ingredients but is in the directions. How much milk should be added I am in the middle of making it :(. Thanks.
Recep Hilmi Tufan says
Looks so delicious...
Puja says
I think this is a great way to eat pumpkins. The recipe sounds great and the cake would be perfect with a cup of coffee.
Monidipa Dutta says
My niece is going to love it. I would try making this on her birthday.