Pumpkin spice bundt cake

Autumn is one of my favourite seasons. I love the fall palette colours, leafs, pumpkins, flowers and rain drops. Cozy evenings in a blanket next to the fireplace. Ahh autumn! That is one of my favourite autumn recipes that i am sharing with you guys! Light and airy pumpkin spice bundt cake perfect for a warm afternoon in!

Ingredients

• 1 1/2 cups light brown sugar
• 1 1/3 cups sunflower oil
• zest and juice from 1 orange
• 3 eggs
• 2 1/3 cups of plain flour
• 2 tsp soda
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground clove
• 1/2 tsp ground nutmeg
• 1 can pumpkin puree (425 gr.)
• 30 gr white chocolate melted (for the decoration)

Instructions

1. In a small bowl, sift all the dry ingredients (flour, soda, cinnamon, ginger, clove nutmeg) and mix them with a fork.
2. In a big bowl whisk together the light brown sugar and the oil. Add the eggs one at the time, the orange zest, the orange juice and the pumpkin puree. Mix well.
3. Add the dry ingredients to the wet and mix until we have a smooth mixture. Don’t overmix the batter. Poor the mixture in to a buttered and floured bundt cake tin. Bake in a preheated oven at 180C or 350F for about 45-55 minutes. Insert a toothpick to the centre of the cake and if it comes out clean the cake is ready.
4. Take it out of the oven and leave it for 10 mins. Then take the cake out of the bundt tin and leave it to cool completely. Decorate with white melted chocolate and serve with coffee or tea!