Cakes

Oatmeal Pumpkin Bundt Cake

Good morning and Happy Thanksgiving!

As I sit here watching the posse sleep (and the sun rise), I realize how fortunate and thankful I am for everyone and everything in my life. Sure, some days I want to run screaming from the house out of overload and frustration, but let’s be honest here…those are the days that make life interesting. And besides, peace and quiet is overrated.

….yeah right….

Seriously, I have so much to be thankful for, and taking a bit of time to reflect over the past few days has made me think about what (and who) is truly important to me. And how to better manage my time so that I don’t always feel like a hamster running on a wheel.

Of course, right now I’m headed to the gym to be that hamster….instead of a wheel though, I’ll be on the treadmill.

Gotta love the irony on that one.

Oatmeal Pumpkin Bundt Cake – adapted from erin’s food files

1 cup  oatmeal
1 cup buttermilk
1 cup butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 1/2 cups canned pumpkin puree
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp fresh grated nutmeg
2 tsp baking soda
powdered sugar

Preheat oven to 350° F. Spray a 12-cup Bundt pan with nonstick spray and set aside.
Combine the oatmeal and buttermilk in a small bowl and set aside while you prepare the rest of the batter. Whisk together the flour, cinnamon, ginger, nutmeg and baking soda in another small bowl and set aside. Using an electric mixer, beat the sugar and butter together until light and fluffy. Add the eggs, one at a time, and continue beating until well incorporated. Add the pumpkin, oatmeal/buttermilk mixture and vanilla, mixing on slow speed until well blended. Add the flour mixture and mix on low speed until just blended.
Pour cake batter into prepared Bundt cake. Bake for 60 minutes or until a tester inserted into the center comes out clear.
Allow to cool in pan for 10 minutes then invert onto a large cake plate. If desired, dust with powdered sugar.

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