Pumpkin Pudding Cake

Somewhere between a cake and a steamed pudding, this pumpkin tube cake has a dense, moist crumb that’s closer to a spiced bread pudding than a fluffy layer cake.

Canned pumpkin puree and orange juice keep the batter wet, while cinnamon and cloves bring warm spice. Raisins plump up during baking, and chopped walnuts go into the pan first so they end up on top when the cake is inverted.

The sugar is modest here, only a third of a cup, which lets the pumpkin flavor come forward instead of hiding behind sweetness. Orange juice rounds out the flavor with a citrusy brightness that pairs naturally with the warm spices.

Serve warm with a spoonful of plain yogurt. The cool tang against the warm, spiced cake is the kind of contrast that keeps you going back for another slice.

Kitchen Tips

• Use pure pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which throws off the balance.
• Beat the batter for the full 3 minutes. This develops enough structure to support the heavy pumpkin and raisins without the cake sinking.
• Cool in the pan for only 5 minutes. Any longer and the walnut crust sticks to the pan.

Variations

• Cream cheese drizzle: Mix softened cream cheese with powdered sugar and a splash of orange juice for a tangy glaze.
• Apple-pumpkin: Replace the orange juice with apple cider and add diced dried apples in place of raisins for an autumn harvest version.