Description

This Traditional Pumpkin Seed Bundt Cake offers a unique and nutty flavor thanks to the use of authentic Styrian pumpkin seed oil and finely chopped roasted pumpkin seeds. Easy to make with simple pantry ingredients, it has a tender, airy texture achieved by folding in whipped egg whites. Perfect for any occasion, this bundt cake requires no frosting and is finished with a light dusting of powdered sugar for a beautiful, elegant presentation.

Ingredients

Scale

For the Cake Batter

1 1/4 cups pastry flour (King Arthur preferred)
2 1/2 tsp baking powder
1/4 tsp salt
4 eggs (separated, room temperature)
6 tbsp pumpkin seed oil (Styrian recommended)
1/2 cup water
8 tbsp roasted pumpkin seeds (finely chopped)
Sugar (quantity not explicitly specified; estimated 3/4 cup granulated sugar)

For the Pan Preparation

Butter for greasing the bundt pan
Pastry flour for dusting the bundt pan

For Finishing

Powdered sugar for dusting

Instructions

Prepare Oven and Bundt Pan: Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature before baking. Thoroughly grease a bundt pan with butter, then dust it evenly with pastry flour, tapping out any excess to create a non-stick surface for easy cake removal.
Chop Pumpkin Seeds and Mix Dry Ingredients: Finely chop the roasted pumpkin seeds to evenly distribute texture and flavor. In a medium bowl, whisk together the pastry flour, baking powder, and salt; set aside.
Beat Egg Yolks with Sugar: In a large bowl, beat the egg yolks with sugar until light, fluffy, and pale yellow. This incorporates air and forms a stable base for a smooth batter. (Estimated sugar amount: 3/4 cup)
Add Pumpkin Seed Oil and Water: Slowly add the pumpkin seed oil and water to the egg yolks and sugar mixture, beating until well combined.
Fold in Dry Ingredients: Gradually fold the whisked dry ingredients into the wet mixture just until no streaks of flour remain. Avoid overmixing to keep the cake tender.
Incorporate Pumpkin Seeds and Fold in Egg Whites: Gently fold the finely chopped roasted pumpkin seeds into the batter. In a separate clean bowl, beat the egg whites until stiff peaks form, then carefully fold them into the batter in two additions to lighten the texture.
Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Finish: Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack and let cool completely. Before serving, dust generously with powdered sugar for an elegant touch.

Notes

Use authentic Styrian pumpkin seed oil for the richest nutty flavor; substitutes like walnut or mild olive oil can be used but will alter the taste.
Roast raw pumpkin seeds yourself by toasting in a dry pan over medium heat for about 5 minutes until golden and fragrant if you don’t have roasted ones.
Dust bundt pan thoroughly with flour after buttering to prevent sticking in the pan’s ridges.
Avoid opening the oven door within the first 30 minutes of baking to prevent the cake from sinking.
Toss pumpkin seeds in a tablespoon of flour before folding them into the batter to prevent sinking to the bottom.
Cool the cake in the pan for the recommended 10-15 minutes before flipping to avoid sticking or breaking.
Let the cake cool completely before slicing for cleaner cuts.
Store at room temperature up to 3 days in an airtight container; refrigerate up to 1 week or freeze for up to 3 months.
Dust with fresh powdered sugar just before serving after storage.

Prep Time: 26 minutes
Cook Time: 54 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin seed bundt cake, pumpkin seed oil cake, nutty bundt cake, fall dessert, pumpkin seed dessert