PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN GINGERBREAD
Pumpkin and ginger are so compatible that to use them in one recipe makes this quick bread doubly delicious. This is my favorite bread during the holiday season because these old-fashioned flavors evoke warm memories of times past.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 mini loaves.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 1/2 cup flour, brown sugar, baking powder, cinnamon, ginger and baking soda. Add the pumpkin, molasses, egg, butter and milk. Beat on low speed for 30 seconds, then on high for 2 minutes. , Add the remaining flour; beat on high for 2 minutes. Pour into two greased 4-1/2x2-1/2x1-1/2-in. loaf pans. (There will be a small amount of dough in each pan.) Combine topping ingredients; sprinkle over batter. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 194 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN STREUSEL BUNDT® CAKE
A delicious pumpkin Bundt® cake with a sweet and salty streusel that is great for dessert or even for breakfast.
Provided by Yoly
Categories Pumpkin Cake
Time 1h30m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
- Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
- Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
- Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
- Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.
Nutrition Facts : Calories 462.6 calories, Carbohydrate 56.4 g, Cholesterol 61.8 mg, Fat 25.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 370.9 mg, Sugar 36.3 g
GINGERBREAD STREUSEL CAKE
A nice quick dessert for a small family. This can be served either warm or cold. Serve topped with vanilla ice cream or frozen yogurt.
Provided by PaulaG
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Spray a 9-inch square pan with nonstick cooking spray and set aside.
- In a small bowl, combine ingredients for streusel, except butter; mixing well.
- Cut in butter until mixture resembles coarse crumbs; set aside.
- In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
- Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
- Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
- Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
- Cut into squares.
PUMPKIN - GINGERBREAD STREUSEL CAKE
This moist spicy cake topped with a buttery caramel sauce is comfort food at its best. Posted for ZWT 2006 - Canada - from Land O' Lakes recipes.
Provided by SusieQusie
Categories Breads
Time 55m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F Combine all streusel ingredients except butter in small bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Set aside.
- Combine sugar and 1/2 cup butter in large bowl. Beat at low speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cake ingredients. Beat until well mixed.
- Pour cake batter into greased 13x9-inch baking pan. Sprinkle evenly with streusel. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
- Serve cake warm or cool with ice cream topping.
- * Pumpkin Pie Spice
- 1 1/2 teaspoon ground cinnamon plus 3/4 teaspoon ground ginger and 1/2 teaspoon EACH ground nutmeg and ground cloves can be substituted for 1 tablespoon pumpkin pie spice.
Nutrition Facts : Calories 326.2, Fat 10.8, SaturatedFat 5.2, Cholesterol 43.6, Sodium 474.1, Carbohydrate 55.3, Fiber 1.6, Sugar 22.6, Protein 4.1
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