Description
Enjoy a flavorful pumpkin espresso bundt cake. This cake combines the warmth of pumpkin spice with the rich taste of espresso.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup brewed espresso, cooled
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, combine sugar, oil, eggs, pumpkin puree, vanilla extract, and espresso.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Adjust spices to your preference.
- Add chocolate chips or nuts for extra flavor.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg