I’ll forever remember this cake as the first (successful) bake to come out of our new place in Austin! When we first moved in last month, I baked a healthy banana bread cake. I don’t know why I try to make any healthy banana thing aside from these two: Banana Brownies (Vegan) and Whole Wheat Banana Muffins with Cream Cheese Frosting. The healthy breakfast cake that I tried to make was just a gummy mix of ingredients that took far too long to bake and tasted far too mediocre for such quality healthy ingredients.
So when this beautiful cake, packed with Fall flavor came out of the oven, I was ecstatic. Now thats the way to make a great first impression with my new oven! 🙂 The beauty of a bundt, aside from the classic ring shape, is that they tend to create many servings. And large cakes can feed one couple for almost a week! It was amazing. I just finished my last piece tonight. It’s kind of like getting a hug from the inside. Warm and cozy.
The winning quality in this cake is it’s moisture. It literally melts in your mouth. The nutmeg, ginger, pumpkin pie, and cinnamon blend perfectly together. And no one spice steals the show. In fact, the chocolate swirl is the only section with cinnamon. The actual pumpkin cake has the others so they aren’t lost. And the dusting on top is simply powdered sugar mixed with pumpkin pie spice for one last reminder that we should be feeling cozy when eating this. It’s good for dessert. It’s good for breakfast. It’s good with hot coffee. It’s good with cold milk. It’s just good any way you slice it.
And you know what would make it better? Baking it this weekend so you can enjoy it all week long. 😉