This pumpkin espresso bundt cake has become my new favorite holiday cake. I was searching for recipes to use up the 2 gallons of frozen pumpkin puree in my freezer and my husband stumbled across King Arthur Flour's recipe for this cake. Their recipe can be found here.
But I had a bit of a mishap and forgot to put oil in my cake batter. It had only been in the oven for 2 minutes, when I realized this, so I pulled it out as quick as I could and dumped it all back into my kitchen aid mixer. I added the necessary oil that the recipe called for and beat it on medium-high for 2 minutes until it was emulsified. Washed and re-greased my bundt pan and dumped the batter back in. Back to the oven it went. I was worried this wouldn't bake properly and disappointed the filling was all mixed in now. But to my surprise when it I pulled it out of the oven, it baked perfectly and smelled amazing!
I had let it cool about 10 minutes and brushed on the espresso glaze. Waited a few more minutes (15-20) to cool and then decided to drizzle on some left over royal icing from when my daughter decorated her gingerbread men cookies. I did have to thin the icing with a 2 tablespoons of milk to get it to drizzle properly. I will find any excuse to put frosting on my food.
Taste test time... Amazing! I was super thrilled that despite my mess ups, it turned out so great. Below is my cake recipe based off the King Arthur recipe but with all purpose flour instead of whole wheat and minus the rum, because I didn't have any on hand. Also see my Royal Icing Drizzle recipe. Just in case you mess up like I did, don't fret, you can redeem yourself. I am proof.
PUMPKIN ESPRESSO BUNDT CAKE RECIPE
ROYAL ICING DRIZZLE
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