Simple Pumpkin Coffee Bundt Cake
Pumpkin Coffee Bundt Cake – Simple and Quick Step-by-Step Recipe
Are you looking for a simple yet impressive cake for coffee or an autumn afternoon snack? I have something special for you – pumpkin coffee bundt cake! This is an incredibly moist, fluffy, and aromatic cake, where the delicate sweetness of pumpkin combines with a distinct note of coffee. You’ll prepare it really quickly, as it only requires a few basic ingredients and a moment of mixing. The whole is complemented by a coffee glaze, which makes the bundt cake taste even more refined. You absolutely must try this recipe – I guarantee you’ll love it from the first bite!
Table of content
Recipe for pumpkin bundt cake with coffee step by step
If you like aromatic autumn bakes with pumpkin, then you absolutely must try this combination of pumpkin and coffee!
Simple pumpkin coffee bundt cake recipe with video
Wyposażenie
- Large bundt cake pan with a chimney.
Składniki
ingredients for pumpkin coffee bundt cake
- 400 g pumpkin puree
- 300 g sugar (1½ cups)
- 240 ml oil
- 3 eggs (size L)
- 450 g all-purpose flour (3 cups)
- 1,5 teaspoons baking soda
- 0,5 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons instant coffee powder
- some milk (optionally – to consistency)
ingredients for coffee glaze
- 150 g powdered sugar (1 cup)
- 30 ml espresso (approx. )
Instrukcja
How to make pumpkin coffee bundt cake step by step
Step 1 – preparations
- Grease the bundt cake pan with butter and dust with flour – you can also make a special pan release paste (see notes below).
- Preheat the oven to 180℃ (top/bottom heat mode) or 170℃ (fan-assisted).
Step 2 – preparing the pumpkin bundt cake batter
- In a bowl, mix the wet ingredients and sugar (except for the milk!) – mix them with a spoon or a whisk.400 g pumpkin puree, 300 g sugar, 240 ml oil, 3 eggs
- In a second, larger bowl, mix the dry ingredients for the batter.450 g all-purpose flour, 1,5 teaspoons baking soda, 0,5 teaspoon salt, 1 teaspoon cinnamon, 2 teaspoons instant coffee powder
- Add the wet ingredients to the dry ones and mix them thoroughly together – if the batter is too thick, add a little milk (I didn’t need to add any).some milk
- Pour the batter into the prepared baking pan.
Step 3 – how to bake the pumpkin and coffee bundt cake
- Place the pan with the bundt cake into the preheated oven and bake for about 55-60 minutes – until a skewer comes out clean.
- After baking, remove the bundt cake and let it rest for about 15 minutes, then gently loosen it from the sides of the pan and carefully transfer it to a plate – cool it down.
Step 4 – how to make coffee glaze for the bundt cake
- Pour the sugar into a small bowl and add coffee in portions – mix until you get a slightly runny glaze.150 g powdered sugar, 30 ml espresso
- Glaze the bundt cake.
Film
Uwagi
Wartości Odżywcze
Why bake a pumpkin coffee bundt cake?
Today I invite you to a unique cake – a wonderful autumn pumpkin bundt cake with a coffee aroma. This bundt cake is incredibly simple and quick to prepare – you don’t even need to use a mixer here. Simply mixing the ingredients with a spoon is enough! What’s more, you only need a few very basic ingredients to prepare it! The pumpkin bundt cake turns out wonderfully fluffy and moist, and it stays fresh for a very long time. It’s the perfect autumn bake, tastes wonderful and is perfect with a cup of coffee or tea. I have described the recipe very thoroughly, and the addition of photos from the preparation and my short video, where I show how I made this bundt cake, means that everyone – even those with little baking experience – will be able to prepare this unique bundt cake with pumpkin in their own kitchen! You absolutely must try this recipe and save it for later.
Ingredients needed for pumpkin coffee bundt cake
To bake such a pumpkin bundt cake with coffee, you need a few basic ingredients. Below is a condensed list of products I used and possible substitutes.
- pumpkin – I used Hokkaido pumpkin puree here; butternut squash also works well. These two types of pumpkin are among the best for sweet autumn baked goods.
- oil – I used rapeseed oil, but you can also use another mild-flavored oil, or melted coconut oil.
- baking soda – for the bundt cake to rise well and be fluffy, not dense, I used baking soda, which is stronger than baking powder. However, if you don’t have baking soda, use 3 slightly heaped teaspoons of baking powder here.
- coffee – I added two heaped teaspoons of instant coffee powder to the bundt cake batter – powdered coffee dissolves nicely and mixes well with the batter. However, if you have granulated coffee, first dissolve it in a minimal amount of water to form a paste, and only then add it to the batter. For the glaze, I used espresso, but you can also pour about 30 ml of water over a teaspoon of instant coffee. You don’t need to cool the coffee before adding it to the powdered sugar.
How to make pumpkin puree for pumpkin bundt cake?
If you don’t know how to make the perfect puree for autumn cakes, you can read my post on the subject – you’ll also find a short video there. But in short – I cut the pumpkin in half and scoop out the seeds and “fibers” with a spoon. I place the cut pumpkin on a large baking sheet lined with parchment paper – cut side down – and bake for about 40 minutes at 180°C. Towards the end, I check with a fork if the pumpkin is soft. If so, I remove the tray, turn the pumpkin upside down, and let it cool. Finally, I peel off the skin, cut it into smaller pieces, and blend it with a blender, or mash it thoroughly with a fork – you can also mash the pumpkin with a potato masher. I add the prepared puree to the cake batter. Here you will need just under two cups of ready puree.
How to prepare a greasing paste for bundt cake molds?
To make a very simple and convenient greasing paste that works perfectly for bundt cake molds, you need to mix equal parts oil, margarine, and flour. Watch my short video where I show you how to do it.
Simple bundt cake finish – glaze or something else?
To emphasize the coffee character of my pumpkin bundt cake, after baking, I spread it with a very simple coffee glaze prepared from regular powdered sugar and brewed espresso coffee. The pumpkin bundt cake with coffee itself is not very sweet, so the glaze also added some sweetness. If you want to slightly reduce the cake’s calories, you can skip the glaze and just sprinkle the cooled bundt cake with powdered sugar.
Chocolate lovers can prepare a chocolate ganache with added coffee instead of glaze. In that case, melt 100g of milk chocolate in 70ml of hot heavy cream heated with two teaspoons of instant coffee. Mix the ganache thoroughly until the chocolate is well dissolved. Let it cool, and when the ganache starts to thicken, pour it over the top of the pumpkin bundt cake.
How to store pumpkin coffee bundt cake?
The pumpkin coffee bundt cake stores very well thanks to its moistness. But you can extend its freshness by storing the cake under a cake dome, or by transferring it to an airtight container with a lid. At room temperature, the cake can easily stay out for three days, or even longer. If you put it in the fridge, it will easily be good to eat for up to a week after baking.
You can also freeze the pumpkin cake with coffee for about 3 months.
I hope this pumpkin coffee bundt cake will also find its way into your home. Be sure to let me know in the comments under the recipe how you liked it!
P.S. By the way, I also recommend following my Instagram profile, where you’ll find this and other recipes of mine, and you can easily save them for later.
Inspiration for the recipe :)
Recommended recipes for autumn pumpkin cake
If you like using autumn pumpkin in your bakes, then be sure to try my other recipes with this delicious vegetable. Here I recommend, among others, three such recipes, and many more on the blog.
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Pumpkin Coffee Bundt Cake Recipe
This Pumpkin Coffee Bundt Cake is a quick and simple dessert that anyone can prepare with ease—even those with little baking experience.
It is a moist, fluffy cake featuring pumpkin puree and aromatic instant coffee, topped with a delicate coffee glaze after baking. It’s the perfect treat for an autumn afternoon, paired with a cup of coffee or served as a sweet highlight for gatherings with family and friends.
The recipe has been designed to be as straightforward as possible. I’ve included step-by-step photos to show you exactly how to prepare the batter, along with a video of the entire baking process. This ensures that your cake will turn out perfectly every time, delighting everyone with its unique flavor and aroma.