Pumpkin Spice Honeycomb Cake – The New York Times

This take on the classic Vietnamese honeycomb cake is spiced with comforting fall flavors and doused in white chocolate. This gluten-free dessert has an irresistible texture, with a chewy interior and a crusty exterior that makes it so snackable. The batter is infused with pumpkin spice as well as pumpkin purée, which gives this cake a beautiful orange color. To achieve a honeycomb structure and prevent air bubbles, the batter requires a few rounds of getting passed through a sieve. A nonstick bundt pan is crucial to the cake’s success. Preheat it in the oven, brush it with some oil and pour the batter in. Finish everything off with a drizzle of white chocolate and a few sprinkles of pumpkin spice.