Sourdough Pumpkin Bundt Cake

Another Fall another Pumpkin recipe, and who doesn’t love a Bundt Cake recipe? What about a Sourdough Pumpkin Bundt Cake? Sign me up!

This recipe was inspired by Make It Dough’s Sourdough Pumpkin Bundt Cake, but I made a few adaptations based on food allergens.

The Ingredients

• Organic, All Purpose Flour
• Pink Salt
• Baking Soda
• Baking Powder
• Pumpkin Spice
• Unsalted Butter, Melted
• Avocado Oil
• Coconut Sugar
• Brown Sugar
• Organic Applesauce
• Oat Milk (Oat Milk is thicker than Almond Milk and similar to the consistency of Whole Milk).
• Organic Pumpkin Puree
• Active Sourdough Starter

Mixing Up the Sourdough Pumpkin Bundt Cake Batter

1. Preheat your oven to 375 degrees,
2. In a Kitchen Aid Stand Mixer, mix together the melted butter, coconut, and brown sugar until well incorporated.
3. Next, add the oil in a steady stream, and then incorporate the applesauce.
4. Mix in the Pumpkin puree and Sourdough Starter and blend until fully incorporated.
5. Then, add the baking soda, baking powder, salt, and pumpkin spice and blend until incorporated.
6. Next, add the flour one cup at a time until fully incorporated. Watch carefully so as to not over-mix. Turn off your stand mixer.

Bake the Cake

1. Butter, oil, and flour in a Bundt Pan (this will help your cake slip right out after baking).
2. Finally, pour the batter into the Bundt Pan. Tap the pan on the counter to clear out any air bubbles.
3. Bake at 375 for 50-60 minutes.
   • Note: I would encourage you to start with 50 minutes and then add on time from there; easier to add time than take away time.
4. Once the cake has fully cooked, take the cake out of the oven and place it on a wire rack.
5. After the cake has cooled for 5 minutes, take the wire rack, place it on top of the Bundt Pan, and flip the cake onto the wire rack. Allow the cake to completely cool before glazing.

Let Your Cake Cool on a Wire Rack

Flip the Cake Out of the Pan

The Glaze Ingredients

• Powdered Sugar
• Almond Milk
• Mexican Vanilla

Mixing Up the Glaze

1. First, in a liquid, measuring cup, mix together the powdered sugar, milk, and vanilla extract.
2. Next, mix until the consistency of your choice.
   • Note: I looked for a thin-thick consistency; thin enough to drizzle over the cake but thick enough to where it doesn’t run off the cake.
3. Finally, Serve the cake at room temperature, and enjoy!

Glaze the Cake

Recommended Products

Sourdough Pumpkin Bundt Cake

Yield: 1 Bundt Cake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Sourdough Pumpkin Bundt Cake is moist, fluffy, and rich in pumpkin spice. This is the perfect brunch or dessert cake and will be a hit for all.

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Ingredients

Sourdough Pumpkin Bundt Cake

• 2 2/3 - 3 c. Organic, All Purpose Flour (or Cake Flour)
• 1 tsp. Pink Salt
• 1 tsp. Baking Soda
• 2 tsp. Baking Powder
• 2 tsp. Pumpkin Spice
• 8 tbsp. Unsalted Butter, Melted
• 2/3 c. Avocado Oil
• 1 1/2 c. Coconut Sugar
• 2/3 c. Brown Sugar
• 1/2 c. Unsweetened, Organic Applesauce
• 1/4 c. Oat Milk
• 1, 15-oz. Can Pumpkin Puree
• 1/2 c. Active Sourdough Starter

Pumpkin Spice Glaze

• 2 c. Powdered Sugar
• 1-2 tbsp. Almond (or Oat) Milk
• 1 tsp. Mexican Vanilla
• 1/2 tsp. Pumpkin Spice

Instructions

To Make the Sourdough Pumpkin Bundt Cake

1. Preheat your oven to 375 degrees,
2. In a Kitchen Aid Stand Mixer, mix together the melted butter, coconut, and brown sugar until well incorporated.
3. Next, add the oil in a steady stream, and then incorporate the applesauce.
4. Mix in the Pumpkin puree and Sourdough Starter and blend until fully incorporated.
5. Then, add the baking soda, baking powder, salt, and pumpkin spice and blend until incorporated.
6. Next, add the flour one cup at a time until fully incorporated. Watch carefully so as to not over-mix. Turn off your stand mixer.
7. Butter, oil, and flour in a Bundt Pan (this will help your cake slip right out after baking).
8. Finally, pour the batter into the Bundt Pan. Tap the pan on the counter to clear out any air bubbles.
9. Bake at 375 for 50-60 minutes (I would encourage you to start with 50 minutes and then add on time from there; easier to add time than take away time).
10. Once the cake has fully cooked, take the cake out of the oven and place it on a wire rack.
11. After the cake has cooled for 5 minutes, take the wire rack, place it on top of the Bundt Pan, and flip the cake onto the wire rack. Allow the cake to completely cool before glazing.

To Make the Pumpkin Spice Glaze

1. In a liquid, measuring cup, mix together the powdered sugar, milk, and vanilla extract. Mix until the consistency of your choice (I looked for a thin-thick consistency; thin enough to drizzle over the cake but thick enough to where it doesn't run off the cake).
2. Serve the cake at room temperature. Enjoy!

Notes

If you do not have Sourdough Starter or Discard, you can substitute this for Greek Yogurt or Sour Cream to help with the moistness of the cake.