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Pumpkin bundtcake with Plum-Cinnamon-Raisin filling

Vorbereitungszeit5 Minuten
Zubereitungszeit20 Minuten
1 hour 30 minutes45 Minuten
Gesamtzeit2 Stunden 40 Minuten
Gericht: Dessert, kuchen
Keyword: cake, dessert, vegan, yummy

Kochutensilien

  • 1 bundt thin

Zutaten

Dough:

  • 400 g plain all-purpose flour plus more for dusting
  • 150 g pumpkin puree canned or homemade
  • 110-115 g lukewarm plant milk
  • 85 vegan butter, room temperature
  • 40 g brown sugar
  • 9 g dry yeast
  • 1/2 teaspoon turmeric

Filling:

  • 150 g plum jam
  • 100 g grated nuts
  • Lots of cinnamon and dried orange peel
  • 200 g rum raisins

Glaze:

  • 1 tbsp pumpkin puree Hokkaido
  • 90 g powdered sugar
  • Chopped dried orange peel

Anleitungen

  • Place all the ingredients, except the butter, in the bowl of your stand mixer. Knead on a low speed for 10 minutes until the dough comes together. Then add the butter and knead for 10 minutes.
  • Leave the dough to rest at room temperature for about 1 hour.
  • Then roll out the dough on a lightly floured surface with a rolling pin.
  • Spread on the plum jam and sprinkle with the nuts and rum raisins.
  • Roll up the dough from the long side, then push the top and bottom together a little so that the roll has room in the cake tin.
  • Leave the cake to rise for another 30 minutes, covering it.
  • In the meantime, preheat the oven to 180 degrees.
  • Bake the cake for about 40-45 minutes. Mix the ingredients for the glaze and brush over the cooled cake.