Pumpkin Spice Bundt Cake with Cream Cheese Glaze

This pumpkin bundt cake with cream cheese glaze is full of rustic charm and warm fall spices making it the perfect addition to any holiday table. . 

And just when you thought I was going to make it through September without a single mention of pumpkin spice I go and prove you wrong! Ha. I will admit,  it does feel a little strange to be talking about pumpkin spice this and pumpkin spice that while its over 30 degree Celsius outside. Such crazy fall weather we are having!  But I wanted to share this deliciously moist pumpkin bundt cake with you. I think it will make the perfect addition to your Thanksgiving (dessert) menu!

Fall is my favourite season. I love the beauty in the changing colour of the leaves, all of the new shows on TV (anyone else super excited that This is Us is back?) and the general coziness of the season. Curling up with a cozy blanket and a good book is my idea of the perfect fall afternoon. Crisp fall mornings, apple picking and all things pumpkin - what's not to love?  This bundt cake with its warm fall spices just tastes like autumn to me. I love the combination of the pumpkin pie spices with the tanginess of the cream cheese glaze.  The pumpkin puree makes this bundt cake incredibly moist. The beautiful bundt cake pan creates a cake with a simple rustic elegance that is only enhanced by the cream cheese glaze. It makes the perfect dessert to serve at holiday gatherings but the bundt cake is simple enough to make that you will want to eat it during the week too. Omit the glaze and the pumpkin spice bundt cake makes the perfect breakfast paired with a hot cup of coffee. 

Pumpkin Bundt Cake with Cream Cheese Glaze 

Makes: One Bundt Cake 

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For the Cake

2 1/2 c flour 

2 tsp baking soda 

1 tsp baking powder 

1/2 tsp salt 

2 tsp pumpkin pie spice 

1/2 c butter, softened 

1/2 c sugar 

1/2 c brown sugar 

2 c pumpkin puree 

3 eggs 

1 tsp vanilla 

1/4 c milk 

For the Glaze

4 oz cream cheese 

3/4 c powdered sugar 

1 tsp vanilla 

1/4c heavy cream

Directions

Pre-heat oven to 350F. Grease and flour a bundt cake pan, set aside. 

In a medium bowl sift together flour, baking soda, baking powder, salt and pumpkin pie spice. 

In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed beat together butter and sugars until light and fluffy. Add eggs one at a time scraping down the side of the bowl after each addition. Add in vanilla. Mix in pumpkin puree until just incorporated.  

On low speed, add flour mixture to pumpkin mixture. Mix until no streaks of flour remain. Add in milk until just incorporated.  Transfer batter to prepared bundt pan. Even out top with a spatula. Bake for 45 minutes or until a toothpick comes out clean. Note: If the centre of the cake isn't fully baked through, but sides are browning cover with foil and bake until set.  Transfer cake to a wire rack to cool completely. 

While the cake is baking, make the cream cheese glaze.  In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed beat together cream cheese and powdered sugar until light and fluffy. Beat in vanilla. Slowly beat in heavy cream until desired consistency is reached.  Once cake is cooled, use an offset spatula to spread glaze over top. 

Lemon Blueberry Bundt Cake

A moist lemon bundt cake speckled with sweet blueberries and topped with a simple lemon glaze. This lemon blueberry bundt cake is perfect for summer!

I am continuing my recent trend of baking with fruit! Blueberries are currently in season! I love how they look dotted throughout this lemon bundt cake. The tart and tangy lemon pairs perfectly with the juicy sweet blueberries.  The addition of sour cream to this bundt cake helps to keep it nice and moist even days after baking (if your bundt cake even lasts that long 😉 mine is usually gone within a day!).  

I can't believe that this is the first bundt cake that I am sharing on the blog! My original plan for this recipe was to make a Lemon Blueberry Loaf, similar to this Strawberry Cream Cheese Bread. Then my plans changed, while I was organizing my baking supplies and I came across my much neglected bundt cake pan. Bundt cakes are great because they are usually simple and easy to make and always turn out beautifully. They are the perfect thing to serve when you have company, top them with a simple glaze and place on a cake plate and you have a simple yet stunning dessert. I adjusted the recipe and changed my plans to create this delicious moist lemon blueberry bundt cake.  I am so happy I did!  To really amp up the lemon flavour I added a simple lemon glaze to my cake. You can always omit it if you wish. I think it ups the dessert factor and adds to the beauty of the cake. However, if you're making this more for a sweet breakfast or delicious snack then feel free to omit it! 

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Lemon Blueberry Bundt Cake

Makes: 1 Bundt Cake

For the Bundt Cake

2.5 c AP flour 

1 tsp baking soda 

1 tsp baking powder 

1/2 tsp salt 

1/2 c butter, room temperature 

1 c sugar

2 tbsp lemon zest 

3 eggs 

3/4 c sour cream

1/4 c lemon juice

1 c blueberries

For the Lemon Glaze

1/4 c lemon juice 

1 c icing sugar 

1-2 tbsp water (optional)

Directions 

Pre-heat oven to 350F. Prepare your bundt pan - grease with butter and flour. In a medium bowl sift together flour, baking soda, baking powder and salt, set aside.  

In the bowl of a stand mixer, fitted with a paddle attachment over medium to high speed beat together butter, sugar, and lemon zest until light and fluffy.  Add eggs one at a time, scrapping down the side of the bowl after each addition. With the mixer on low, slowly add in half of the flour mixture, followed by the sour cream, ending with the rest of the flour mixture.  Stir in lemon juice and blueberries. 

Pour batter into prepared bundt pan. Smooth the batter out into an even layer using a spatula. Baking the centre of the oven for 40 minutes or until a toothpick inserted into the centre comes out clean.  Transfer to a wire baking rack to cool completely. 

In a small bowl, whisk together lemon juice and icing sugar.  If you'd like a thinner glaze, slowly add water until desired consistency is reached. Pour over cooled bundt cake.

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Strawberry Cream Cheese Bread

A delicious sweet and moist bread made with fresh strawberries and cream cheese. This strawberry cream cheese bread makes for a tasty breakfast or after school snack

I am loving that it is strawberry season! One of my favourite simple desserts in the summer is French Vanilla ice cream topped with fresh strawberries. Strawberries and cream is a perfect combination in my opinion. A few years ago I made this Fresh Strawberry bread from My Baking Addiction. I remembered it being sweet, slightly tangy and delicious. So when I bought fresh strawberries at the grocery store this week, I knew I wanted to make a strawberry bread with them. I adapted Jamie's recipe to make this delicious strawberry cream cheese bread. It is full of that strawberry and cream flavour that I love. The cream cheese and sour cream make this bread incredibly moist. The bread comes together quickly and bakes up to a beautiful golden brown loaf. 

This bread is deadly! If I let myself, I could eat an entire loaf in one sitting. In the fall and winter, I regularly make banana bread but I think this strawberry bread is quickly going to be added to the rotation for spring and summer.  

Strawberry Cream Cheese Bread

Makes: Two 8 inch loaves

Adapted from: My Baking Addiction 

Ingredients

1/2 c butter, at room temperature

4 oz cream cheese, softened

1 c sugar

2 eggs

1 tsp vanilla

2 c flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 c sour cream

2 c strawberries, washed & chopped

Directions

Pre-heat oven to 350F. Grease and flour two 8inch loaf pans. Set aside.

In a stand mixer, fitted with a paddle attachment, over medium to high speed beat together butter, cream cheese and sugar, for 2-3 minutes or until light and fluffy. The mixture should be almost white in colour

Add eggs into butter mixture one a time. Mix until just combined. Add in vanilla

In a medium bowl, whisk together flour, baking soda, baking powder and salt. Over low speed, slowly add flour mixture to wet ingredients in stand mixer. Mix until just combined. Once combined, mix in sour cream

Using a rubber spatula fold strawberries into bread batter. The batter will be thick and pale in colour

Evenly divide batter between prepared pans. Use your rubber spatula to spread batter evenly in pans. Bake for 45-55 minutes or until toothpick inserted into the centre comes out clean

Allow bread to cool in pan for 10-15 minutes before cooling completely on a wire rack. Slice bread and enjoy!