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Pumpkin Streusal Bundt Cake

freeatlast

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freeatlast Collaborator
freeatlast
Posted

Hi everyone,

My weekend baking project is to bake this bundt cake. I just wondered if anyone has tried this recipe. I got it from:

Open Original Shared Link

It looks so delicious, and I just got a new bundt pan for a birthday present. Can't wait to try it. Will probably use a flour mix consisting of white rice flour, sorghum, and buckwheat flours because those are the kinds I like. Might try mixing some sweet rice flour in it, too, or maybe not. Have never used sweet rice flour and someone said it changes the consistency.

Would love to hear if anyone has tried this and which flours you used. I'm just in a pumpkiney mood. It finally turned cool here in Indy. Yeh!

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celiac-mommy Collaborator
celiac-mommy
Posted

YUMMMMM!! Have not made it, but if I did (and I might!) I would use Pamela's pancake/baking mix and decrease the butter to 1 stick or omit the butter and use 1/2 cup light olive oil instead (more moist cake). I'll let you know if I try it this weekend!

freeatlast Collaborator
freeatlast
Posted
  • Author

YUMMMMM!! Have not made it, but if I did (and I might!) I would use Pamela's pancake/baking mix and decrease the butter to 1 stick or omit the butter and use 1/2 cup light olive oil instead (more moist cake). I'll let you know if I try it this weekend!

Sounds great! Also found some other butter substitute ideas on this thread here in this forum:

celiac-mommy Collaborator
celiac-mommy
Posted

Yeah, I try to go as whole and natural as I can-NO margerine or the like. I use virgin coconut oil, EVOO for no heat cooking, light olive oil for baking and sauteeing as well as butter. It's the only dairy product I do. I like butter for cookies but oil for cakes!

freeatlast Collaborator
freeatlast
Posted
  • Author

Yeah, I try to go as whole and natural as I can-NO margerine or the like. I use virgin coconut oil, EVOO for no heat cooking, light olive oil for baking and sauteeing as well as butter. It's the only dairy product I do. I like butter for cookies but oil for cakes!

So, how would that affect the texture if you substituted 1/2 cup light olive oil for 2 sticks of butter?

celiac-mommy Collaborator
celiac-mommy
Posted

When I use Pamela's, I've found that since the mix contains almond flour, it acts as a fat, so I'm able to decrease the fat in a recipe by 1/2. I've found that using oil in cakes and muffins as opposed to butter yields a lighter, more moist product. I use the light olive oil because it can be heated to higher temps withour going rancid so it doesn't change the flavor of the cake. I won't use canola, corn, safflower, etc... because they're so highly processed and carcinogenic. (I'm a bit of a granola :P )

freeatlast Collaborator
freeatlast
Posted
  • Author

When I use Pamela's, I've found that since the mix contains almond flour, it acts as a fat, so I'm able to decrease the fat in a recipe by 1/2. I've found that using oil in cakes and muffins as opposed to butter yields a lighter, more moist product. I use the light olive oil because it can be heated to higher temps withour going rancid so it doesn't change the flavor of the cake. I won't use canola, corn, safflower, etc... because they're so highly processed and carcinogenic. (I'm a bit of a granola :P )

Thanks for the information. Note to self: go to the grocery AGAIN and purchase LIGHT olive oil and SMART BALANCE :)

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celiac-mommy Collaborator
celiac-mommy
Posted

Thanks for the information. Note to self: go to the grocery AGAIN and purchase LIGHT olive oil and SMART BALANCE :)

Can you do dairy? If so, I'd stay away from the Smart Balance too. My 2cents :)

Also, I bake a ton, so for me it's cheaper to buy the olive oil from Costco!

freeatlast Collaborator
freeatlast
Posted
  • Author

Can you do dairy? If so, I'd stay away from the Smart Balance too. My 2cents :)

Also, I bake a ton, so for me it's cheaper to buy the olive oil from Costco!

Thanks! I don't do much dairy. Just put it into the oven using butter b/c wanted to get it done before starting supper. Also, made some minor changes such as used pumpkin pie spice instead of allspice. I'll let you know how it turned out.

celiac-mommy Collaborator
celiac-mommy
Posted

Can't wait!

celiac-mommy Collaborator
celiac-mommy
Posted

I just looked at the recipe again to make a list of ingredients and realized that it says she got the recipe from the Libby's website--I have made this before, I thought the directions looked familiar! It was good :)

freeatlast Collaborator
freeatlast
Posted
  • Author

We enjoyed it very much last night. The consistency is EXCELLENT! Next time, I will probably use some coconut flour or almond flour, though. Let me know how yours turns out.

I imagine the flavor will improve after freezing in individual pieces. Usually does. That has been my experience, anyway.

celiac-mommy Collaborator
celiac-mommy
Posted

I agree with the freezing! I have a small cake business on the side and I freeze ALL my cakes for at least 2 days before decorating. The difference is impressive! I'm going to make the cake today, I'll totally let you know!

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