Dessert

Pumpkin Cake Roll

November 9, 2019 by Marisa 53 Comments

Dazzle family and friends with a simple to make yet show stopping Pumpkin Cake Roll! It has all the wonderful aromas of Fall with fragrant spices such as ginger, nutmeg and cinnamon. The outer layer is studded with chopped walnuts and the inside layers are filled with a luscious cream cheese frosting.

This pumpkin cake roll with cream cheese frosting has a beautiful density to it that softens while chilling in the fridge.

You’ll want to chill the filled cake roll for at least 4 hours and up to 48 hours.

The longer chilling time allows for the cream cheese filling to set, making it much easier to slice and not have all that luscious filling oozing out.

So, if you need a wonderful make ahead dessert then this cake roll has your name on it!

Here’s what you’ll need to get started!

Ingredients for Pumpkin Cake Roll

3 large eggs, room temperature
3/4 cup all purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup canned pumpkin purée
1 teaspoon lemon juice
1 cup finely chopped walnuts
8-ounce package cream cheese, softened
1/3 cup butter, softened
1 1/2 teaspoon vanilla
1 1/2 cup powdered sugar plus a little more for dusting over the cake

How to make a Pumpkin Cake Roll

Grease a 15x10x1 inch baking pan.

Line the bottom of the pan with parchment paper and grease the paper. This step will allow the cake to release from the baking sheet effortlessly ( do not skip this step). Set aside.

Preheat the oven to 375*F.

In a small bowl, stir together the flour, baking powder, cinnamon, ground ginger, salt, the ground nutmeg and set aside.

In a large mixing bowl beat the eggs on high speed for about 5 minutes until thickened.

Lower to medium speed and gradually add the sugar, beating until it is light in colour and fluffy.

Stir in the pumpkin purée and the lemon juice.

Next, beat in the flour mixture just until combined.

Spread the batter evenly in the prepared baking pan using an offset spatula. Sprinkle the finely chopped walnuts evenly over the batter.

Bake in the preheated oven for about 12 minutes or until the cake springs back when touched.

Meanwhile, lay out a clean kitchen towel and sprinkle generously with icing sugar. This will ensure that the cake does not stick to the dish towel and will give the cake a pretty appearance.

How do I keep my Pumpkin Cake Roll from cracking?

It’s imperative that you roll the cake fresh from the oven as this will ensure no cracks in the layers.

When the cake is done, immediately loosen the edges with a knife and invert it onto the clean kitchen towel (nuts side down) and peel off the parchment paper.

Starting at the short end, roll the cake in the towel and transfer to a wire rack and cool for 30 minutes to set the shape.

For the filling, in a medium mixing bowl, beat the cream cheese, butter and vanilla on medium speed until it is smooth and then gradually beat in the powdered sugar.

Unroll the cake and spread the filling in a thin layer within 1 inch of the borders.

Firmly roll up the cake using the towel to help if needed. Cover the pumpkin cake roll and chill for 4 to 48 hours.

When ready to serve, dust with powdered sugar and trim off edges.

Then simply slice and serve!

What other recipes can I make with Pumpkin Purée?

Pumpkin Apple Streusel Muffins

Print Recipe

Pumpkin Cake Roll

A show stopping Pumpkin Cake Roll with all the wonderful aromas of Fall spices, studded with walnuts and filled with a luscious cream cheese frosting.

Course: Dessert

Cuisine: American

Keyword: Pumpkin Cake Roll

Servings: to 12

Ingredients

3 large eggs room temperature
3/4 cup all purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup canned pumpkin purée
1 teaspoon lemon juice freshly squeezed
1 cup finely chopped walnuts

Cream Cheese Frosting

1 8 ounce package cream cheese softened
1/3 cup butter softened
1 1/2 teaspoon pure vanilla extract
1 1/2 cup powdered sugar

Instructions

Grease a 15x10x1 inch baking pan.
Line the bottom of the pan with parchment paper, grease the top of the paper and set aside.
Preheat the oven to 375*F.
In a small bowl, stir together the flour, baking powder, cinnamon, ginger, nutmeg, salt and set aside.
In a large mixing bowl beat the eggs on high speed for about 5 minutes until thickened.
Lower to medium speed and gradually add the sugar, beating until it is light in colour and fluffy.
Stir in the pumpkin and the lemon juice.
Next, beat in the flour mixture just until combined.
Spread the batter evenly in the prepared baking pan using an offset spatula.
Sprinkle the finely chopped walnuts evenly over the batter.
Bake in the preheated oven for about 12 minutes or until the cake springs back when touched.
Meanwhile, lay out a clean kitchen towel and sprinkle generously with icing sugar. (This will ensure that the cake does not stick to the dish towel and will give the cake a pretty appearance.)
When the cake is done, immediately loosen the edges with a knife and invert it onto the clean kitchen towel (nuts side down) and peel off the parchment paper.
Starting at the short end, roll the cake in the towel and transfer to a wire rack and cool for 30 minutes to set the shape.

Cream Cheese Frosting

For the filling, in a medium mixing bowl, beat the cream cheese, butter and vanilla on medium speed until it is smooth and then gradually beat in the powdered sugar.
Unroll the cake and spread the filling in a thin layer within 1 inch of the borders.
Firmly roll up the cake using the towel to help if needed.
Cover the pumpkin cake roll and chill for 4 to 48 hours.
When ready to serve, trim off edges and dust with powdered sugar.
Slice into equal portions and enjoy.

Notes

Recipe adapted from BHG Magazine.

This post was originally published Oct. 10, 2015 and republished Nov. 9, 2019 with updated photos and content.

Here’s a collage of photos from the original post!

Ossi Di Morto Bones of the Dead

October 27, 2019 by Marisa 2 Comments

Ossi di Morto, Bones of the Dead are traditional Italian cookies that are typically baked for la Festa di Morti or rather Feast of the Dead. They’re gluten free and almond flavoured with a delicate lemon scent and a wonderful chewy texture.

Origins of Ossi di Morto, Bones of the Dead Cookies

In Italy, All Souls Day or Day of the Dead is a long held tradition and widely celebrated on the 2nd of November.

It’s a day of remembrance as families honour the souls of their deceased loved ones by visiting their gravesites.

Of course in Italy, no celebration is marked without one type of customary treat. And on this day the faithfully departed are honoured with Ossi di Morto which are made to resemble the bones of the dead. Hence their name!

At first glance these Bones of the Dead cookies may appear somewhat unusual but don’t let this put you off from trying them. Especially with Halloween just around the corner.

You’ll find them so simple to make and rather playful in forming the bone shaped cookies.

So if you have small children in the house, gather them around your kitchen counter and let them help you shape these playful cookies.

The cookies don’t have to be perfectly formed and the more raggedy they look, the more appropriate for Halloween.

Ingredients to make Ossi di Morto Cookies

roasted almonds
almond flour
granulated sugar
egg whites
almond and vanilla extracts
lemon zest

I prefer to roast and grind my own almonds to achieve the consistency I want and for optimal flavour. However store bought ground almonds work just as well.

You’ll want to beat the egg whites with part of the sugar just until you obtain white and shiny appearance.

This can be done by hand with a whisk or a hand held mixer. Whatever works for you is fine.

The vanilla and almond extracts are then stirred into the egg white mixture followed by the ground almonds, almond flour and baking powder.

Once all the ingredients are mixed together you’ll want to transfer the cookie dough on a work surface and knead a little till you get a cohesive compact dough.

How to shape bones of the dead cookies

Cut off pieces of dough and roll out into a 8 inch rope, approximately 3/4 inch in diameter.
Cut the rope into 3 equal pieces.
Using one piece at a time, place your index and middle finger over the centre of the dough. Roll out with a gentle back and forth motion. As you roll, the centre will thin out while leaving the ends slightly bigger and rounder.
Hold the cookie down with one hand and use the other free hand to gently push in the ends with your index finger. This will give the appearance of old bones.

Place the cookies about 2 inches apart on the baking sheet. They don’t spread too much but they will definitely puff up.

Use the baking time indicated as a guide line.

If like me you prefer a softer chewier cookie then bake them for about 10 to 12 minutes.

However if you want a crisper texture then bake them for 15 minutes.

The cookies will have slight cracks over the surface and speckled brown bits of roasted almonds with a soft golden hue.

They’re aromatic and simply delicious as they are. But I love to serve them with a dash of powdered sugar in keeping with an old dusty appearance.

Italians love to leisurely enjoy cookies such as these served alongside a glass of vin santo or a shot of grappa as an after dinner delight!

But they would also make excellent dippers for any of your favourite hot cup of coffee, tea or even a cold glass of milk!

Other fun Halloween treats you’ll enjoy!

Chocolate Popcorn Halloween Cupcakes

Mini Brownie Bites with Cream Cheese Frosting

Print Recipe

Ossi di Morto, Bones of the Dead

Ossi di Morto, Bones of the dead are traditional Italian cookies that are typically baked for Festa di Morti celebrated on the 2nd of November to honour the souls of deceased loved ones. They're almond flavoured with a delicate lemon scent and a wonderful chewy texture.

Course: Dessert

Cuisine: Italian

Keyword: Ossi di Morto, Bones of the Dead, Cookies

Servings: dozen

Author: Marisa

Ingredients

1 cup toasted almonds
1/4 plus 1/2 cups granulated sugar
1 teaspoon lemon zest
egg whites from 2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 cups almond flour
1/2 teaspoon baking powder
powdered sugar for dusting over the cookies

Instructions

Place the almonds, 1/4 cup sugar and lemon zest in a food processor and pulse til you get a sandlike consistency.
In a medium size bowl, whip the egg whites with 1/2 cup of granulated sugar just until you get a white and shiny mixture.
Stir in both the the vanilla and almond extracts.
Add the ground almond mixture, almond flour and baking powder to the egg white mixture and stir until well combined
Transfer the cookie dough to a work surface and knead a little until you get a cohesive and compact dough.
Line 2 baking sheets with parchment paper.
Preheat the oven to 350 degrees F.

Shape Cookie Dough into Bones

Cut off pieces of dough and roll into logs about 3/4 inch in diameter and 8 inches long.
Cut the rope roughly into 3 equal pieces .
Using 1 piece at a time, place your index and middle finger over the centre of the dough and gently roll with a back and forth motion. (The centre will thin out while leaving the ends slightly bigger and rounder.)
If it gets too sticky you can lightly dust your work surface with a little almond flour if needed. (I used approximately 1 tablespoon throughout the rolling process)
While holding the rolled cookie with one hand, use the other hand to gently push in each end with your free index finger. (This will give the appearance of old bones)
Transfer the shaped cookies onto the prepared baking sheet.
Bake one tray at a time in the preheated oven for about 10 to 12 minutes for a softer and chewier cookie or up to 15 minutes for a crunchier cookie.
Let the cookies cool completely and dust with powdered sugar.
Whether you like the softer or harder variety they're simply wonderful dunked in Vin Santo or your favourite liqueur.

Pumpkin Apple Streusel Muffins

October 10, 2019 by Marisa 32 Comments

Your mornings have just gotten better with these moist and delectable Pumpkin Apple Streusel muffins. They’re made with coconut oil and partially sweetened with honey and crowned with a lovely cinnamon streusel topping.

This recipe came about after having extra pumpkin purée from a previous baking adventure. Usually I find myself freezing any of the leftover pumpkin purée for a later use.

However, with a fridge drawer bursting at the seams with juicy and crispy Lobo apples, these pumpkin apple streusel muffins were screaming to be baked.

I generally find that tart or tangy apples work best in baking as they balance off the sweetness of baked goods. But feel free to use any baking apple of your choice in this recipe.

Some rather excellent choices to consider are Cortland, Empire, McIntosh, and the Lobo apples just to name a few.

You’ll find these muffins pretty easy to make and a prefect recipe for beginners. Also, no special equipment is required!

All you’ll need are two mixing bowls. One for dry ingredients, the other for the wet ingredients and a light hand when stirring.

Oh! And one other small bowl for the streusel topping!

Steps for making Pumpkin Apple Muffins with streusel topping

Use a pastry blender to combine the streusel ingredients together or simply use your hands and work the ingredients together till they resemble coarse crumbs. Can be made ahead and refrigerated till ready to use.
Wash, peel and core the apples then chop into small pieces.
In a large bowl, stir together the dry ingredients
In a separate bowl, whisk together the wet ingredients with the pumpkin purée
Stir the wet ingredients into the flour mixture just until moistened
Stir in the diced apples
Spoon the muffin batter into the prepared muffin cups, filling up to 3/4 full
Sprinkle the streusel topping evenly over each muffin
For standard sized muffins bake for 20 to 25 minutes
For larger sized muffins, you’ll need an extra few minutes

Standard Baking Cups VS Parchment Lotus Cups

You can use your choice of preferred muffin liners.

Do note that if using the standard sized muffin liners then this recipe will yield 18 standard sized muffins.

However if you choose the pretty lotus shaped parchment liners, as seen in the photo above, then this recipe will yield 12 larger sized muffins.

The parchment lotus cups fit a standard cup muffin tin. And because of its deeper cup size you’ll be able to fill the cups a little higher with the pumpkin and apple batter and still have enough room for the streusel topping.

They’ll bake up beautifully just like large bakery style muffins!

Your kitchen will fill with the warm aromas of Fall spices and will have you cozying up next to a warm fireplace with a cup of tea in one hand and a pumpkin apple streusel muffin in the other.

So simple, easy and yet packed full of delicious flavours.

I dare you to eat just one!

Other Yummy Muffins You’ll Love:

Happy Baking!

Print Recipe

Pumpkin Apple Streusel Muffins

These moist and delectable Pumpkin Apple Streusel muffins are made with coconut oil, partially sweetened with honey and topped with a lovely cinnamon streusel.

Course: Dessert

Cuisine: American

Servings:

Author: Marisa

Ingredients

2 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1/2 cup honey
5 tablespoons melted coconut oil (cooled)
1 1/4 cup canned pumpkin purée
2 cups peeled and diced apples about 2 medium apples
Streusel Topping
1/4 cup all purpose flour
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Instructions

Preheat the oven to 350 degrees F.
FOR THE STREUSEL TOPPING
Combine the flour, sugar, cinnamon and butter together in a small bowl. Using your hands, work the ingredients together till they resemble coarse crumbs. Refrigerate till ready to use.
Grease 18 muffin cups or line with paper cups.
In a large bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
In a separate bowl combine the 2 large eggs, honey, coconut oil, pumpkin purée and whisk well.
Stir the wet ingredients into the flour mixture just until all the ingredients are moistened.
Stir the apples into the batter mixture.
Spoon the muffin batter into the prepared muffin cups, filling up to 3/4 full.
Divide the streusal topping evenly over the muffins.
Bake on the middle rack of preheated oven for about 20 to 25 minutes or until the muffins are a golden brown and the tops spring back lightly to the touch.
You can also insert a wooden skewer in the middle to test if the muffins are done. If the skewer comes out clean then the muffins are ready.

Notes

Note that if using the standard sized muffin liners then this recipe will yield 18 standard sized muffins.

However if you choose the pretty lotus shaped parchment liners, as seen in photo above, then this recipe will yield 12 larger sized muffins.

The parchment lotus cups fit a standard cup muffin tin. And because of its deeper cup size you'll be able to fill the cups a little higher with the pumpkin and apple batter and still have enough room for the streusel topping.

This post was originally published Oct 18, 2016 and republished October 10, 2019 with updated content and photos.

Pear Honey Rosemary Bundt Cake

September 28, 2019 by Marisa 40 Comments

This simple and deliciously moist Pear Honey Rosemary Bundt Cake is a fall inspired dessert that is just perfect for any day of the week.

The earthy flavour of rosemary lends itself well in combination with the sweet pears and honey. There is just a small amount of this woodsy herb…enough to awaken your taste buds to its subtle fragrance.

This Pear Honey Rosemary Bundt Cake Recipe was originally published September 21, 2016 and republished September 28, 2019 with updated photos and content.

Papa’s pear tree stands proudly in his garden and continues to thrive.

Since his passing, one of the things I miss the most besides his absence…is his garden.

The rows upon rows of plump red juicy tomatoes, sweet bell peppers and glossy purple eggplants.

There were also fig trees with their luscious sweet fruits and a wonderful variety of lettuces and fine herbs.

It was a wonderfully tended garden!

So when my sister gave me loads of these ripe pears from my papa’s tree, I immediately realized that I had more then we could possible consume in a week.

I then came across this Pear Honey Rosemary Bundt Cake from the Bake from scratch magazine. I was immediately intrigued as I had never baked with rosemary before.

We start with a buttery pear compote infused with the chopped rosemary.

The lovely aromatic compote is then cooled and stirred into the cake batter and baked till golden brown in colour.

A Fabulous Fall Dessert

This bundt cake is simple and pretty with a slightly dense texture. And…oh…so moist!

You’ll find that it actually tastes better the next day which makes it a perfect make ahead cake.

That’s so worth considering when planning a large family gathering as this frees up much needed oven space.

And than all that’s needed before serving is a light or generous dusting of powdered sugar for a little extra love and you’ll have a fabulous Fall dessert!

How to make a pear and rosemary compote

In a medium sized sauce pot, melt 2 tablespoons of butter over medium heat.
Add in the chopped pear, rosemary and cook for a few minutes until the pears are soft, while stirring occasionally.
Remove the pear and rosemary mixture from the heat and let it cool completely.
It’s so simple yet so flavourful!

How to Remove a Bundt Cake From Its Pan

As a good practice always grease and flour your bundt pans and I’ve got some great tips on how to prep your Bundt pans for baking on my Ciambella, Italian Lemon Sponge Cake recipe.
Once your cake is baked, allow it to cool in its pan while resting on a cooling rack for 10 minutes. If you let it sit too long in the pan, it will start to stick from the dampness as its cooling off.
Before inverting the cake, loosen the edges with a butter knife or thin rubber spatula if needed.
Invert the cake onto a cooling rack and gently tap around the pan with a wooden spoon to loosen the cake further.
Lift the pan off the cake and allow the cake to cool completely before dusting with the powdered sugar.

If you love herbs in sweet baked goods then this Pear Honey Rosemary Bundt Cake is definitely for you!

Other Fabulous Fall Inspired Desserts You’ll Love:

Happy baking everyone!

Print Recipe

Pear Honey Rosemary Bundt Cake

A deliciously moist pear Bundt cake, scented with honey and rosemary.

Course: Bundt Cake

Cuisine: American

Keyword: Pear Honey Rosemary Bundt Cake

Servings:

Author: Marisa

Ingredients

1 cup plus 2 tablespoons unsalted butter softened and divided
2 cups peeled and chopped pear
2 teaspoons chopped fresh rosemary
1 and 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
2 and 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt I used fine sea salt
1/2 cup whole milk
1/2 cup honey
Icing sugar for dusting

Instructions

Preheat oven to 325 degrees F.
Grease and flour a 10 cup Bundt pan and set aside.
In a medium sized sauce pot, melt the 2 tablespoons of butter over medium heat.
Add in the chopped pear, rosemary and cook for a few minutes till the pears are soft, stirring occasionally.
Remove the pear and rosemary mixture from the heat and let it cool completely.
In a large bowl using a stand mixer or hand held mixer, beat the remaining 1 cup of butter, granulated sugar, and vanilla at medium speed till fluffy. About 4 minutes.
Add in the eggs one at a time, mixing well after each addition.
In a separate medium sized bowl, whisk together the flour, baking soda and the salt.
In another smaller bowl combine the milk and honey together and whisk well.
Slowly add in the flour mixture to the butter mixture, alternating with the milk mixture. Start and end with flour mixture, beating just until combined.
Stir in the pear and rosemary mixture.
Transfer the batter to the prepared pan.
Bake for about 1 hour or until a wooden skewer inserted in the middle comes out with a few moist crumbs.
Let cool in the pan for about 10 minutes.
Slightly loosen the cake around the edges with a knife or offset spatula and invert onto a wire rack.
Let the cake cool completely and dust with icing sugar just before serving.

Notes

Adapted from Bake from scratch Magazine

Ciambella, Italian Lemon Sponge Cake

September 13, 2019 by Marisa 12 Comments

Ciambella, Italian Lemon Sponge Cake is a traditional Italian ring shaped cake. It’s so incredibly light with an airy fluffy crumb and infused with both the juice and zest of lemons.

Italians are notoriously known for their dolci, or rather sweet treats. Especially those yummy morsels that we leisurely love to dip in a steaming cup of coffee, tea or even milk.

It’s customary for us to break our morning fast with a biscotto, cornetto (little horn) which is not unlike a French croissant or even a brioche.

After all, aren’t mornings made for this?.

And, have I mentioned how much we love our sweets?

What is a Ciambella?

Ciambella is essentially referred to any round shaped cake, doughnut or even tiny ring cookies such as these lemon glazed Ciambelle Cookies. And also these rope shaped Ciambelline al Vino Italian Wine Cookies.

Some would also call it Ciambellone, referring to its larger shape.

In terms of simplicity it probably doesn’t get much easier than this to make.

It’s all with ingredients you most likely already have on hand and you can whip up at a moments notice.

Ingredients for an Italian Lemon Sponge Cake

Flour
sugar
eggs
milk
lemons
baking powder
vanilla extract

So simple right?

How to prepare a bundt pan for an Italian sponge cake

Decorative bundt pans can elevate a simple sponge cake to one of pretty elegance that would grace any table quite beautifully.

However, with all their intricate patterns and nooks and crevices, it can be quite a chore to release the cake with its pretty shape all intact.

I love, love decorative Bundt pans but although they have a non stick finish I always grease them.

One product I always use is Cake Release from Wilton. This is not a sponsored post and I’m not compensated in any way.

It has the consistency of softened butter and a little goes a long way.

I use a pastry brush so that all the sides and crevices are properly coated. You’ll want to brush the centre cone as well.
Hold up the pan near a light source just to make sure you don’t miss a spot. Trust me, I’ve learned this the hard way.
With the Cake Release product I don’t need to flour my pan.
If your choice of coating is melted butter, then consider using a pastry brush just the same for even distribution and then lightly dust with flour.
Make sure to tap any excess flour out over your kitchen sink. You don’t want any gucky flour residue over your cake.

Having said that, if you have another foolproof method that works for you, then use that and maybe share it in the comments below.

I’d love to hear from you!

Happy Baking!

Other simple decorative Bundt cakes you might enjoy:

Print Recipe

Ciambella, Italian Lemon Sponge Cake

Ciambella, an Italian Lemon Sponge Cake baked in a decorative bundt pan. It's light, fluffy and wonderfully infused both the juice and zest of lemons.

Course: Dessert

Cuisine: Italian

Servings:

Author: Marisa

Ingredients

2 1/2 cups all purpose flour
1 tablespoon baking powder
4 large eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
1/2 cup water
2 teaspoon vanilla extract
lemon zest from 2 lemons
1/4 cup lemon juice freshly squeezed
powdered sugar for dusting over the cake

Instructions

Preheat oven to 350 degrees F.
Grease a bundt pan and set aside.
In a small bowl, sift together the flour and baking powder. Set aside.
In a large bowl beat together the eggs with the sugar on medium high for about 2 minutes or until creamy and pale in colour.
Add the flour mixture to the egg mixture and beat well for another 2 minutes while stopping to scrape down the bowl if using a stand mixer.
Add in the oil, water, vanilla, lemon zest and juice.
Beat well until smooth and the batter falls into a ribbon like flow when the beaters are lifted.
Pour the batter into the prepared bundt pan.
Bake for about 40 to 45 minutes or until the top is golden brown in colour and firm to the touch.
Alternately, you can insert a skewer to check for doneness.
If the skewer comes out clean, you'll know the cake is done.
Let the cake cool in the bundt pan for 10 minutes.
Loosen the edges with an offset spatula or butter knife. Take care not to scratch the non stick finish of your bundt pan.
Gently invert onto a wire rack to release the cake and allow to cool completely.
When ready to serve dust with powdered sugar, slice and enjoy!