It’s that time again friends! #Bundtbakers is back, and this month is extra special to me for a couple of reasons.
It’s my first turn to host this month, which means I’m in charge of gathering the links to everyone’s bundts and sharing the list with each participant to share on their blog. Hosting also means that I have the honor of choosing this month’s theme! September is one of my favorite months of the year because it’s still warm and sunny enough to spend time outdoors, but there’s a slight chill in the air and you can literally smell fall coming around the corner. The best part of September to me though, is the produce. This is the time of year that all those fall flavors start making their way back into our farmers markets and kitchens, and I could not be more excited about it. Pumpkins and winter squash and apples and pears and root vegetables and cranberries and figs! Be still my heart.
Given my unhealthy obsession fondness for fall produce, I decided “Autumn Harvest” would be the perfect theme for September. Make sure you check out the bounty of bundts below the recipe! They all look soooo deliciously autumnal.
The other reason this month’s #bundtbakers is so special to me is the reason this particular cake came to be.
I’ve mentioned, a few times I believe, my good friends who are planning a wedding. Those of you who’ve been reading since the beginning may even remember that these friends inspired me to start blogging in the first place. Shortly after Russell and I were married, our friends were engaged and we had them over to our place to pass on some wedding supplies and talk through the beginning stages of their planning process. I made a big fancy brunch, and when I served a 3 layer pistachio cake for dessert they insisted that I start a blog about my cooking and baking. I habitually posted photos of my food to facebook and instagram, but I was sure that writing an actual blog was out of my league. After another glass (or two) of wine though, they had me convinced and the very next morning I started Brooklyn Homemaker.
As their date has drawn closer and closer, Russell and I have tried to do our part to help them through the stressful and complicated business of planning a wedding. They really enjoyed several aspects of our wedding, so we’ve been giving them tips and advice on how we pulled a few of those elements together. I know that wedding planning is torture to some, but I loved every second of planning my wedding, so I’m happier than you can ever know that I have the opportunity to help someone else with their planning.
One element of our wedding that they really enjoyed was that our caterer’s mother baked us some pies to serve along with our cake. Since my baking has played such an interesting role in our friendship, they asked if I might be able to bake them a few things for their dessert table. Of course, I was thrilled to agree. We decided on two different types of desserts; a pie, and a bundt cake; two of each so there will be enough to go around. Their wedding is less than a month away now, so I wanted the desserts to be appropriate for the fall season. The type of pie has already been decided, but I’ve had a bit of a hard time choosing what kind of bundt to make.
So, forever indecisive, I just baked two different cakes. NBD.
I thought it could be fun to have a tasting and let the bride and groom decide.
I loved the flavors of last month’s #bundtbakers cake, my honey glazed cornmeal cake, so much that I thought I’d try to give it an Autumnal makeover. Instead of blackberries I substituted diced pear, which I thought would pair well (get it? har har) with the flavors of rustic earthy cornmeal and sweet floral honey.
Next I made a play on a carrot cake, an autumn-produce-packed “harvest cake” with grated carrots, parsnips, apples, and pears. I made sure to add plenty of fall spices, and topped the cake with a cinnamon cream cheese glaze. Then I packed both cakes up in bakery boxes and headed over to their house for a fancy cake tasting.
While both were absolutely delicious, the clear winner was the spiced harvest cake.
This bundt has a flavor very similar to carrot cake, but with a bit more spice and a richer flavor. The addition of brown sugar helps keep the cake super moist and adds a caramel-y depth of flavor. The combination of apples and pears gives that traditional “carrot cake” flavor a slightly sweeter & fruitier edge, but the addition of parsnips with the carrots keeps everything perfectly earthy and vegetal. If you want to add walnuts or pecans I think they’d be great, but I left them out to accommodate wedding guests with nut allergies. There’s plenty of spice, with an extra boost of cinnamon in the sweet and tangy cream cheese glaze. The crumb is moist and tender and, well covered, I think this cake will travel really well upstate for their wedding.
I’m literally giddy with excitement.
Spiced Harvest Bundt Cake with Cream Cheese Glaze
Cake:
Butter and flour for pan
1 cup granulated sugar
1 cup dark brown sugar
1 cup vegetable oil
4 large eggs
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 cup grated carrots
1/2 cup grated parsnips
1/2 cup grated ripe bartlett pears (Bosc should work too)
1/2 cup grated granny smith apples (or any tart firm apple)
Cream Cheese Glaze:
4 ounces (1/2 package) cream cheese, softened
1 cup powdered sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
2-4 tablespoons milk
Directions
Butter and flour a non-stick bundt pan. Preheat the oven to 350 degrees F.
Mix together the sugars, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, spices and salt. Add the flour mixture to the sugar mixture and combine. Then add the grated carrots, parsnips, apples, and pears, and mix well. Pour the batter into prepare Bundt pan and bake until a toothpick inserted in the middle comes out clean, about 55 to 65 minutes. Leave to cool completely.
Meanwhile, make the glaze: In the bowl of a stand mixer, beat the cream cheese until it’s soft and smooth and light. Add the powdered sugar, cinnamon, and lemon juice and blend until there are no lumps. Add milk, 1 tablespoon at a time, beating after each addition until the glaze reaches the desired thick yet drizzle-able consistency.
Well covered in an airtight container, this cake should keep at room temperature about 3 or 4 days.
I’m so excited about how many bakers are participating in this months event! There are a total of 20 outstanding Autumn Harvest themed bundts to drool over, so make sure you follow the links and check them all out. Every single one sounds unbelievably delicious and I wish I could have a slice of each and every one!
- Applesauce Cranberry Bundt Cake by Lauren at Sew You Think You Can Cook
- Applesauce Spice Bundt Cake by Carola at En la Cocina de Caro
- Applesauce Walnut Raisin Cake by Renee at Magnolia Days
- Carrot Bundt Cake with Maple Cream Cheese Frosting by Cassie at Cassie’s Kitchen
- Chocolate Caramel Apple Bundt Cake by Teri at The Freshman Cook
- Chocolate Zucchini Bundt by Tara at Noshing with the Nolands
- Fig and Caramelized Walnut Bundt Cake by Beatriz at I Love Bundt Cakes
- Harvest Bundt Cake by Tammy at Living the Gourmet
- Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze from Lauren at From Gate to Plate
- Old Fashioned Kushaw Bundt by Margaret at Tea and Scones
- Pumpkin and Apple Bundt Cake by Kathya at Basic N Delicious
- Pumpkin and Chocolate Bundt Cake by Aisha at La Cocina de Aisha
- Pumpkin Cream Cheese Bundt Cake with Pomegranate Syrup by Patricia at Patty’s Cake
- Pumpkin Espresso Bundt by Kelly at Passion Kneaded
- Sherried Pumpkin Bundtlettes by Laura at The Spiced Life
- Spiced Harvest Bundt Cake with Cream Cheese Glaze by Tux at Brooklyn Homemaker
- Spiced Pumpkin Bundt Cake by Kaylin at Keep it Simple, Sweetie
- Sweet Potato Brioche Bread by Jane at Jane’s Adventures in Dinner
- Sweet Potato Pecan Spice Cake with Toasted Pecan Glaze by Stacy at Food Lust People Love
- Triple Chocolate Pumpkin Spice Bundt Cake by Terri at Love and Confections
Interested in learning more about us? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.
If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.
Brooklyn Homemaker 
I’m so glad your friends convinced you to start a blog. You have such a wonderful blog too with gorgeous photos and great recipes like this cake. Thanks for hosting Bundt Bakers this month. It is such a great theme and your cake could not be more fitting for it.
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Thank you Renee!
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You crack me up, Tux! Great story behind your cakes. Your friends are very fortunate to have you helping them with the dessert and wedding planning. I love that you added parsnips to a sweet cake! I’ve been wanting to do that too and now I can see how successful it will be. Your harvest Bundt is beautiful! Thank you so much for hosting Bundt Bakers this month!
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Thank you Stacy! I’ve been curious about parsnips for a while now and I’m glad I went for it. There are so many other flavors that they don’t really stand out- but they do add a really nice earthy flavor.
I had fun hosting this month!
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They are one of my favorite root vegetables. When I make roast potatoes, I like to throw a few parsnips in too. Roasted, they become almost sweet.
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You never cease to amaze! Your cake is wedding picture perfect! You’re lucky to have friends who support you so passionately. I am glad you started your blog and are sharing your bundts with us.
Thank you for hosting! September really is the perfect month.
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Thank you Lauren!
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Hi Tux, thanks so much for hosting. It’s the second time I participate and this time I didn’t get lost :)
Your bundt cake looks delicious. I will give it a try for sure.
By the way, like so much your blog, great recipes!
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First off, Congrats on being the Host with the Most! ;D …thanks for pulling it all together and doing a fantastic job at it, Tux.
Your bundt looks so beautiful…that drizzle is outrageous. Wow…it just sounds so delicious and hearty…I wish all the bundt bakers could have a taste-testing party too…everything looks so good ^_^
Thanks again and have a great day!
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First of all, thank you for being this month’s Host with Most! ;D …you did a fantastic job pulling it all together Tux.
Your bundt is stunning…that drizzle is outrageous. I wish we could have all come by to taste test! :D Love that you baked with parsnips…I have to try that next time…I’m really getting into baking cakes with veggies these days.
Thank you again for hosting and have a great day.
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Your cakes are gorgeous! I love the bundt pan you use. Glad your friends talked (wined) you into being a blogger. This cake sounds so amazing with all those lovely Fall flavors. Autumn is definitely my favorite season of the year and I wish I lived somewhere other than Florida so I can experience it fully. Thank you for hosting this month!
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what to say, it look delicious :)
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The most fantastic bunt cake from the most fantastic baker and friend.
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Thank you so much for hosting, I think this is a wonderful recipe I love all the different flavors and the glaze looks delicious.
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Wow, what a fantastic looking fall bundt with all the those veggies, fruit and spices. I adore the drizzle and that is such a gorgeous bundt pan you used!!
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What gorgeous patterns from the two special bundt pans! I am feeling a pull now to shop for more kitchen toys . . . oy. Loving acquainting myself with your blog!
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Thank you! The bundt pans are by Nordicware if you’re interested- I think one’s called “heritage” and the other is “jubilee”
I’m feeling the same way about your site!
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What a great cake, lovely pictures and super blog! Your bundt looks to die for – I adore a root vegetable cake, and cream cheese frosting is a winner any time :)
Thanks for following my blog and I can’t wait to see more of yours,
Trixpin
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What beautiful photos off cakes. If I weren’t cutting sugar out these days I’d bake a couple per week and try them all. Nice thing, I’m not abstaining from sugar so I will try them, just over a longer time!
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Yesterday, you liked a post on my blog. After looking through your blog, I feel pretty honored. Everything on here looks delicious! Anyway, thanks again for the like and I will definitely be checking back on your blog.
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I don’t know why I never dreamt that there would be a group of Bundt cake bakers. These cakes are amazing, and make my OC self want to go out and get a gazillion different bundt pans! Thanks for following Tux. I LOVE your blog!!
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wonderful cake pans! iNEED to expand my bundt cake pan choices now.
thank you for looking in on my little corner of wordpress and following my baking blog, vannillarock.
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What a wonderfully sweet idea :) I love the idea of your cakes being there on your friends’ special day. This cake weaves together all my favourite parts of autumn, and since my birthday falls at the beginning of our Aussie autumn I bet this cake would be perfect with some candles in it to celebrate next year. Also, I’ve fallen in love with your blog. Love at first bite it would seem :)
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You know, the only times in my life that I have wanted to get married were when I would hear people talk about cake tasting. Yes! Please! Sign me up for going from bakery to bakery eating cake.
Your cakes are beautiful and the bride and the groom are very lucky! Now when you said “harvest” cake, you really meant it, huh? *smile*
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This looks incredible! I love the combination of pears and carrots, and you can never go wrong with cream cheese icing :) Beautiful pictures!
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What a wonderful art creation that looks smashing& so appetizing too. MMMMMMMMM! Those drizzled over the top look the Max too! 😋
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I meant drizzles!
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