Nothing Bundt The Best!

Professional caterer Denise Rapp mixed up several delicious dishes for our cover shoot of the November/December issue. One particular recipe that intrigued our taste buds was her Pumpkin Bundt Cake. We asked Rapp to share her recipe with us, which she was more than happy to provide. You can upgrade your holiday celebrations this season with tips and tricks from Rapp and others in our feature “Eat, Drink, and Be Merry!” on newsstands now!

Pumpkin Bundt Cake

•  3/4 cup granulated sugar
•  1/2 cup brown sugar
•  2 eggs
•  One 15-ounce can pumpkin purée
•  1/2 cup melted coconut oil
•  1 tablespoon milk
•  1 teaspoon vanilla
•  1 3/4 cup flour
•  1 teaspoon baking soda
•  1/2 teaspoon baking powder
•  1/2 teaspoon salt
•  1 teaspoon cinnamon
•  1/8 teaspoon ground cloves
•  1/8 teaspoon ground nutmeg

Penuche Frosting

•  1/2 cup butter
•  1 cup brown sugar
•  1/4 cup milk
•  2 cup powdered sugar

Preheat oven to 375 F. Mix sugars and wet ingredients until well incorporated. Mix in dry ingredients. Spray a Bundt pan with nonstick spray then evenly spread out batter. Bake the cake for 45 minutes or until an inserted pick is clean on removal. Let the Bundt set for 30 minutes before popping it out of the pan.

For frosting, melt butter in a saucepan, then add brown sugar and milk. Whisk until all ingredients are blended well. Boil the mixture and stir constantly for two minutes. Add powdered sugar and whisk until it is completely smooth. Make sure to have your nuts for topping ready to sprinkle as the icing sets fast.

Drizzle icing over the Bundt cake in a back and forth motion, making sure the icing sets between layers. Once you’ve poured the last layer of icing, sprinkle with nuts.

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