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
MAPLE PUMPKIN BUTTER CAKE
Moist pumpkin butter cake with a gooey topping that is a hit for any time of the year.
Provided by kaylabr
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch cake pan.
- Beat butter and brown sugar together with an electric mixer until creamy. Beat in eggs one at a time. Add pumpkin butter and vanilla extract.
- Mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a bowl. Stir into the butter mixture.
- Spread cake batter in the prepared cake pan. Mix brown sugar, butter, pumpkin butter, and cinnamon together to make topping. Spread topping over the cake batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 47.5 g, Cholesterol 81.8 mg, Fat 20.2 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 12.5 g, Sodium 245.2 mg, Sugar 33.6 g
MAPLE PUMPKIN BUTTER
This is a recipe I cut out of the newspaper that I amended to crock pot cooking. If I make this on a day that I am home, I do stir the crock pot every hour or two just to keep from anything on the sides from burning. If you want to cook in the oven, then cook at 350 degrees for two hours while stirring every 15 minutes.
Provided by Chohertz
Categories Brunch
Time 8h5m
Yield 2 1/2 pint jars, 2 serving(s)
Number Of Ingredients 6
Steps:
- -Mix all ingredients into your crock pot.
- -Cook on low for 8-10 hours until the mixture becomes thick or to your desired consistency.
- -Pack into sterlized jars and seal.
Nutrition Facts : Calories 719.2, Fat 0.8, SaturatedFat 0.3, Sodium 15.6, Carbohydrate 184.5, Fiber 2.8, Sugar 152.5, Protein 4.3
PUMPKIN SPICE CAKE WITH MAPLE ICING
Make and share this Pumpkin Spice Cake with Maple Icing recipe from Food.com.
Provided by Divinemom5
Categories Dessert
Time 1h51m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Cream butter and sugar until fluffy.
- Add pumpkin,eggs and vanilla,beat until smooth.
- Combine dry ingredients in medium bowl.
- Add one cup at a time to creamed mixture,stirring until well blended.
- Stir in nuts and raisins.
- Spoon into greased bundt pan.
- Bake at 350 degrees for 55-65 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 10 minutes,then invert onto serving plate and cool completely.
- For icing: melt butter in heavy medium saucepan over medium-high heat.
- Stir in sugar,evaporated milk,and syrup.
- Bring to boil,stirring constantly,boil 6 minutes.
- Remove from heat and stir in vanilla.
- Pour into medium bowl and cool 10 minutes.
- Beat for 8-10 minutes or until thick and creamy.
- Spread over top of cake.
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