Imagine sinking your fork into a moist, spice-laden cake that captures the very essence of fall in every single bite. This Oatmeal Pumpkin Bundt Cake isn't just a dessert - it's a warm, comforting experience that will transport you to a cozy kitchen filled with the irresistible aromas of cinnamon, nutmeg, and maple. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new autumn obsession, guaranteed to impress family and friends with its stunning presentation and incredible flavor profile.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups rolled oats
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup maple syrup (for sauce)
- 1/2 cup heavy cream (for sauce)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all ridges and curves are well-coated.
- In a large mixing bowl, combine rolled oats, pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract. Mix thoroughly until all ingredients are well incorporated and smooth.
- In a separate bowl, whisk together baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until a consistent batter forms without overmixing.
- Pour the batter evenly into the prepared bundt pan, using a spatula to smooth the top and ensure even distribution.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with minimal crumbs.
- While the cake bakes, prepare the maple caramel sauce. In a medium saucepan, combine maple syrup and heavy cream. Heat over medium heat, stirring constantly until the mixture thickens and becomes a smooth caramel consistency, approximately 10-12 minutes.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully invert onto a wire cooling rack and allow to cool completely.
- Once cooled, drizzle the warm maple caramel sauce over the bundt cake, allowing it to cascade down the sides. Serve at room temperature.
Tips
- Always ensure your bundt pan is meticulously greased to prevent sticking - use a pastry brush to get into every intricate curve.
- Don't overmix the batter; mix just until ingredients are combined to keep the cake tender and light.
- Use room temperature eggs and ingredients for more even mixing and better cake texture.
- Check cake doneness early - ovens can vary, so start testing at 40 minutes to prevent drying out.
- Let the cake cool completely before removing from the pan to maintain its beautiful shape.
- For an extra luxurious touch, warm the maple caramel sauce slightly before drizzling for maximum flavor absorption.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 8g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 95mg
