cinderella’s coach as a bundt

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For day two of the halloween countdown, you know pumpkin spice had to make an entrance.  This is a super easy, but super festive bundt cake. It makes me think after the ball, maybe Cinderella chopped up her left over pumpkin coach and made this wonderful cake and didn’t even feel that bad about losing a shoe and a prince in one night.  It’s that good of a cake.  And really, the fairy godmother of this recipe is the cake goop! Bundts are no longer the ugly stepsisters with this magical pan coating that gets the release perfectly every time!  October 2nd is my amazing mom’s birthday (she takes all the photos on this site! and approves most of the recipes!), and this cake fits the bill for a perfect fall fete celebrating someone you love (or a ball! or just a random day in October…).  So bibity bobity into the kitchen and get baking!  Or, coming soon, in the Ashland area, special order one today! 

And, since it is officially October, feel no guilt about watching Hocus Pocus for the millionth time! It goes perfectly with this cake!

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cake goop

Ingredients

  • 7 oz shortning
  • 7 oz vegetable oil
  • 5 oz flour

Instructions

  • blend everything in a stand mixer
  • use a pastry brush to apply to the surface of cake pans
  • store in the fridge

Notes

this makes  a lot! get a silicon pastry brush and this will last for a LOT of cakes, try a half recipe if you aren't baking every other week or so!
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pumpkin bundt cake from the nytimes

Ingredients

  • 384 g all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp kosher salt
  • 2 tsp cinnamon
  • 1 1/2 tsp ground cardamom
  • 1/4 tsp ground all spice
  • 1/4 tsp ground black pepper
  • 440 g brown sugar
  • 1/2 c butter, cool but soft
  • 1/2 c olive oil
  • 2 egg, room temp
  • 1 15 oz can pumpkin (libbys please!)
  • 1/2 c sour cream or creme fraiche

Instructions

  • heat oven to 350, and use cake goop to lightly coat the bundt pan
  • whisk flour, all the spices, baking powder and baking soda and salt
  • in a stand mixer, combine wiht paddle attachment the brown sugar, butter, and olive oil. let it get light and fluffy (a few minutes at medium speed).
  • add each egg and blend after each, add pumpkin puree and sour cream
  • fold in dry ingredients, make sure it all gets mixed up
  • pour batter into pan, knock on counter to make sure the bottom is settled
  • bake for 50-60 minutes, until tester comes out clean
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browned butter maple syrup glaze from the nytimes

Ingredients

  • 2 tbs butter
  • 1 c confectioners sugar
  • 1/4 c maple syrup
  • 1 pinch salt
  • 2 tbs pumpkin seeds

Instructions

  • heat butter on stove, it will foam and then within a couple minutes you will see brown bits floating- all this goodness is the browned butter!
  • pour this into a heat safe bowl
  • let it cool for a few minutes then whisk in 1 c confectioners sugar
  • add maple syrup and salt, whisk
  • drizzle over cooled cake, sprinkle on pumpkin seeds

6 thoughts on “cinderella’s coach as a bundt”

  1. Lynn McCoy

    We had your cake for my birthday! It was a big success — looked and tasted great! Thank you!

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