PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE
Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners' sugar - a tip picked up from Stella Parks.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
- Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
- Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
- Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
- Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
- Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
- Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 372 milligrams, Sugar 49 grams, TransFat 0 grams
PUMPKIN-CITRUS TUBE CAKE
I was determined to make a healthier version of this pumpkin- and spice-laden cake. Judging by the compliments, it worked. Even a picky 4-year-old eater asked for more.-Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange zest, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.
Nutrition Facts : Calories 301 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 351mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 4g fiber), Protein 6g protein.
PUMPKIN CITRUS SYRUP CAKE
Make and share this Pumpkin Citrus Syrup Cake recipe from Food.com.
Provided by Doreen Randal
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease a deep 23cm round cake tin, line the base with baking paper.
- Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined.
- Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin.
- Beat the egg whites until soft peaks form, fold through the cake mixture. Spread mixture into cake tin.
- Bake in a moderate oven about 1 hour or until cooked when tested with skewer.
- Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool.
- To make syrup:- Combine all ingredients in saucepan.
- Stir constantly over heat without boiling until sugar is dissolved.
- Bring to boil, reduce heat, simmer 2 minutes without stirring.
Nutrition Facts : Calories 361.3, Fat 18.3, SaturatedFat 11.1, Cholesterol 97.4, Sodium 137.4, Carbohydrate 46.7, Fiber 0.8, Sugar 29.8, Protein 4
PUMPKIN SPICE SYRUP
Add this versatile pumpkin spice syrup, made with cinnamon, cloves and ginger, to lattes and milkshakes. You can also drizzle it over bakes and desserts
Provided by Anna Glover
Time 15m
Yield Makes 250ml
Number Of Ingredients 8
Steps:
- Tip all the ingredients into a pan with 125ml water, and cook over a medium heat for 5-10 mins until the sugar has dissolved and you have a thin syrup.
- Remove from the heat and leave to cool. Transfer the syrup to a sterilised bottle or jar. Will keep in the fridge for up to two weeks.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.1 grams fiber
CITRUS-GLAZED PUMPKIN-CARROT CAKE
This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with 2 additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
- Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
- Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.
Nutrition Facts : Calories 451 g, Fat 19 g, Fiber 3 g, Protein 8 g
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