an autumnal gathering in the orchard // pumpkin bundt cake recipe
I’ve always dreamed of setting up a table in our apple orchard, filled with sweet Autumn treats, with candlesticks and gold accents, and with a string or two of lights swaying above. For years now, I’ve thought about it. How dreamy it would be. Perhaps for my birthday I would think. And each year, the chaos of Fall would take over, and I just couldn’t seem to find the time or energy.
Well…I finally made it happen! With the help of my lovely parents, who, despite our insanely busy season, took time out of their evening to make sure I had everything I needed…and my mom helped set up and clean up everything with me! Seriously thankful for parents who have believed in my crazy ideas since day one of me declaring that I wanted to dive into food blogging nearly TEN YEARS AGO.
I included a few of my favourite seasonal sweets. There were my baked apple cider doughnuts, warm spiced apple cider from our farm, and pumpkin bundt cakes - recipe for these to follow.
And to make things even lovelier, Grace - the maker behind Eikcam Ceramics, reached out to see if I wanted to do a project together! I was thrilled, to say the least! I’ve adored (and slowly been collecting!!) Grace’s work for a while now, and you may recognize the speckled plates in the shoot from previous recipes. For this shoot we decided on this collection: the gorgeous ochre platter with a fluted edge, the beautifully detailed white plate that the main bundt cake is sitting on, and perhaps my favourite, speckled dessert plates….a matte black serving dish with a slight platform (this one is a prototype and isn’t listed in her shop yet!). You can also spot two of her mugs within the shoot…and I adore them so much.
ochre 10“ platter // speckled plates // mugs // shop her other work here!
pumpkin bundt cake
recipe: Kelsey Siemens
yields: one 10 cup bundt cake - or two medium bundt cakes, or a pan of minis
Cake Ingredients
1 cup vegetable oil
3 large eggs
2 cups brown sugar
2 cups pumpkin puree (or one 15 oz can)
1 cup whole milk
1 tsp vanilla extract
3 1/3 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
directions
1. Preheat oven to 350 degrees F.
2. Grease a 10-cup bundt pan with butter, and set aside.
3. In a large bowl, mix together oil, eggs, and brown sugar on medium until smooth.
4. Add in pumpkin puree, milk, and vanilla extract, and mix on medium speed until smooth.
5. In a medium bowl, whisk together flour, baking soda, baking powder, salt, ground cinnamon, and allspice.
6. Add dry ingredients to the wet, and mix on low, just until combined. Use a spatula to scrape down sides and bottom of the bowl to ensure everything is incorporated.
7. Pour batter into greased pan. Place into the oven.
8. Bake cake for 60-65 minutes, or until an inserted toothpick comes out clean.
*Note: If using smaller pans, start checking for done-ness around the 35 minute mark.
*Cake will keep in an airtight container for a few days. It also freezes well.
Hope you’re having the loveliest Autumn…and make sure to do something just for you!
