F&W posted this a few weeks ago and I’ve been waiting to bake it! I have to say it was just as delicious as I thought it would be. I did make a couple changes, swapped 1/2 the oil for apple sauce reduced the sugar, used a couple egg white, and mixed in some whole wheat flour.
2 c whole wheat flour
1 1/4 c all purpose flour
2 tsp baking powder
2 TBSP pumpkin pie spice
1/2 tsp baking soda
1 tsp salt
1 3/4 c brown or coconut palm sugar
1/2 c apple sauce
1/2 c canola oil
2 egg white
1 (15-ounce) can pumpkin purée
Heat the oven to 350°F and arrange a rack in the middle. Coat a 12-cup Bundt pan with vegetable oil and flour and tap out any excess flour.
Place the measured flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
Place the sugar, apple sauce and oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the sugar is incorporated, about 1 minute, and add the eggs at a time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds.
Turn the mixer to low speed, slowly add the flour mixture, and beat until incorporated.
Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour.
Remove the pan to a wire rack and let the cake cool in the pan for 15 minutes. Turn the cake out onto the wire rack and cool completely.
Serve with carmel sauce and whip cream.