Pumpkin Bundt Cake
Recipe source : Julie
3 cups +5 tbsp all-purpose flour
2 ½ cups sugar (can do mix of brown and white)
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
3 tsp vanilla essence
10 tbsp water
1 cup vegetable oil
1 ¾ cup pumpkin puree
Chocolate chips- optional
Mix flour, baking soda, cinnamon powder, nutmeg powder and salt and keep aside.
Whisk sugar and oil in a large bowl.
Add one egg at a time and whisk well.
Add flour and water alternately to egg mixture and mix well. (starting and ending with flour)
Finally add pumpkin puree and vanilla essence and whisk well to combine. (add chocolate chips if using)
Pour batter into a well-greased bundt pan or two loaf pans.
Bake in a preheated oven at 160 degree Celsius for 50-55 mins or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for 10 mins and then invert on a wire rack to cool completely. Frost the cake or sprinkle icing sugar, tasty either way!
Slice and serve.