PORTERFIELD PUMPKIN BUNDT WITH SNOW WHITE GLAZE
Pumpkin and oil keep this cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers of all ages.
Provided by Susan G. Purdy
Categories Dessert Fall Cake Pumpkin Milk/Cream Dairy Egg Vegetable Bake Squash Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10-inch Bundt or tube cake; serves 10 to 14
Number Of Ingredients 27
Steps:
- Pan preparation:
- Generously coat the pan with butter-flavor nonstick vegetable spray or solid shortening, dust with flour, and tap out the excess flour.
- Make pumpkin bundt:
- Position rack in lower third of oven. Preheat oven to 350°F.
- In a medium bowl, whisk together the sifted flour, baking powder (if using), baking soda, salt and spices. Set aside.
- Add the granulated sugar to the large bowl of an electric mixer and crumble in the dark brown sugar, breaking up any clumps with your fingers. Add the oil and 2 eggs and beat until blended, then beat in the remaining eggs and the pumpkin. Scrape down the bowl and beater.
- With the mixer on the lowest speed, alternately add the juice or milk (or buttermilk if using) and the dry ingredients. When everything is blended, scrape down the bowl, then beat a few seconds longer until the batter is smooth and creamy.
- Scoop the batter into the prepared pan. Bake for 65 to 70 minutes (or for the time indicated for your altitude in the chart) or until the cake has risen, is springy to the touch and is cracked on top, and a cake tester inserted in the center comes out dry. Cool the cake in its pan on a rack for 20 to 25 minutes.
- Slide a knife around the pan sides and the top of the tube to release the cake. Top the cake with a foil-covered cardboard cake disk or a flat plate, invert, and lift off the pan. Peel off the paper, if you used it. Cool the cake completely.
- Make glaze:
- Once the cake has cooled, whisk together all the ingredients for the glaze until smooth and creamy. Add a drop more of milk if necessary. The glaze should have a soft, just slightly runny (but not liquefied) consistency. Spread the glaze on the top of the cake, letting it drip down the sides. While the glaze is still soft, sprinkle on the nuts, if desired. The glaze hardens as it dries.
- Cooks' Note
- Quantities for the glaze remain the same at all altitudes, but if you are baking the cake at high elevation, follow the adjustments below.
- If baking at 3,000 feet:
- Increase flour to 3⅓ cups plus 1 tablespoon. Omit baking powder. Increase baking soda to 2 teaspoons minus ⅛ teaspoon. Increase salt to 1 teaspoon. Decrease cinnamon to 1½ teaspoons. Decrease nutmeg to 1 teaspoon. Decrease allspice or mace to ¼ teaspoon. Decrease granulated sugar to 1⅓ cups. Decrease brown sugar to 1 cup. Increase to 6 large eggs. Replace orange juice with ¾ cup buttermilk. Place rack in lower third of oven; bake at 375°F for 55 to 57 minutes.
- If baking at 5,000 feet:
- Increase flour to 3⅓ cups plus 2 tablespoons. Omit baking powder. Increase baking soda to 1¾ teaspoons. Increase salt to 1 teaspoon. Decrease cinnamon to 1½ teaspoons. Decrease nutmeg to 1 teaspoon. Decrease allspice or mace to ¼ teaspoon. Decrease granulated sugar to 1⅓ cups. Decrease brown sugar to 1 cup. Increase to 6 large eggs. Replace orange juice with 1 cup minus 2 tablespoons buttermilk. Place rack in lower third of oven; bake at 375°F for 50 to 55 minutes.
- If baking at 7,000 feet:
- Increase flour to 3½. Omit baking powder. Increase baking soda to 1½ teaspoons. Increase salt to 1 teaspoon. Decrease cinnamon to 1½ teaspoons. Decrease nutmeg to 1 teaspoon. Decrease allspice or mace to ¼ teaspoon. Decrease granulated sugar to 1⅓ cups. Decrease brown sugar to 1 cup. Increase to 6 large eggs. Replace orange juice with 1 cup buttermilk. Place rack in lower third of oven; bake at 375°F for 65 to 70 minutes.
- If baking at 10,000 feet:
- Increase flour to 3½ plus 1 tablespoon. Omit baking powder. Increase baking soda to 1⅛ teaspoons. Increase salt to 1 teaspoon. Increase cinnamon to 2½ teaspoons. Increase nutmeg to 2 teaspoons. Increase ground ginger to 2 teaspoons. Decrease allspice or mace to 1 teaspoon. Decrease cloves to ¼ teaspoon. Decrease granulated sugar to 1¼ cups. Decrease brown sugar to 1 cup. Decrease oil to ¾ cup. Increase to 6 large eggs. Replace orange juice with 1 cup minus 2 tablespoons buttermilk. Place rack in lower third of oven; bake at 375°F for 60 to 63 minutes.
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE
Make this easy delicious pumpkin cake for a fall gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
- In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 21 g, TransFat 0 g
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
SOUR CREAM-PUMPKIN BUNDT® CAKE WITH PUMPKIN GLAZE
This is a composite of several similar recipes for a sour cream-pumpkin Bundt cake with pumpkin glaze that is good for family dessert or gifting. Sure to please!
Provided by MBDONOVAN
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
- Combine flour, cinnamon, baking soda, and salt in a medium bowl.
- Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
- Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling.
- While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
- Drizzle glaze over cooled cake.
Nutrition Facts : Calories 602.5 calories, Carbohydrate 94.7 g, Cholesterol 115.7 mg, Fat 23.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 13.9 g, Sodium 644.7 mg, Sugar 67.7 g
More about "porterfield pumpkin bundt with snow white glaze recipes"
PUMPKIN SPICE BUNDT CAKE RECIPE | TOPPED WITH MAPLE …
From johleneorton.com
PUMPKIN BUNDT CAKE WITH CITRUS GLAZE - CANOLAINFO
From canolainfo.org
PORTERFIELD PUMPKIN BUNDT WITH SNOW WHITE GLAZE
From pinterest.de
PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE RECIPE
From pinterest.ca
PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE
From butterwithasideofbread.com
PUMPKIN BUNDT CAKE WITH MAPLE GLAZE - PLATED CRAVINGS
From platedcravings.com
PUMPKIN BUNDT CAKE WITH CHOCOLATE GLAZE - WILLIAMS-SONOMA
PUMPKIN BUNDT CAKE WITH CINNAMON GLAZE - PIES AND PLOTS
From piesandplots.net
BEST PUMPKIN BUNDT CAKE WITH PUMPKIN GLAZE: A DELICIOUS FALL TREAT
From camilamade.com
PUMPKIN BUNDT CAKE WITH BROWN SUGAR GLAZE - BIGGER BOLDER BAKING
From biggerbolderbaking.com
PUMPKIN SPICE BUNDT CAKE WITH BROWN SUGAR GLAZE
From momlovesbaking.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
PUMPKIN BUNDT CAKE WITH PUMPKIN GLAZE - DAMN DELICIOUS
From damndelicious.net
THE BEST PUMPKIN BUNDT CAKE - TOPPED WITH CREAM …
From justsotasty.com
10+ PUMPKIN BUNDT CAKE RECIPES TO COZY UP WITH THIS …
From allrecipes.com
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE - JULIA RECIPES
From juliarecipes.com
AMAZING PUMPKIN BUNDT CAKE {WITH COOKIE BUTTER
From fivehearthome.com
PUMPKIN BUNDT CAKE WITH BUTTERSCOTCH GLAZE - SPATULA DESSERTS
From spatuladesserts.com
MARBLED PUMPKIN BUNDT CAKE WITH BROWN SUGAR GLAZE - OVERTIME …
From overtimecook.com
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE - BUNS IN MY OVEN
From bunsinmyoven.com
SNOWY WHITE VANILLA GLAZE RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN BUNDT CAKE - EASY FALL DESSERT - BEYOND FROSTING
From beyondfrosting.com
BEST HALLOWEEN PUMPKIN BUNDT CAKE RECIPES - FOOD NETWORK …
From foodnetwork.ca
PUMPKIN BUNDT CAKE WITH SPICED HOLIDAY NOG GLAZE
From thecakemama.ca
PUMPKIN BUNDT CAKE RECIPE - RECIPES.NET
From recipes.net
PORTERFIELD PUMPKIN BUNDT WITH SNOW WHITE GLAZE RECIPE …
From pinterest.co.uk
SWIRLED PUMPKIN BUNDT CAKE - HUNGER THIRST PLAY
From hungerthirstplay.com
WHITE BUNDT CAKE WITH VANILLA GLAZE - THAI KITCHEN
From mccormick.com
PUMPKIN STREUSEL BUNDT CAKE WITH PUMPKIN GLAZE: #BUNDTAMONTH
From savoringitaly.com
PUMPKIN BUNDT CAKE WITH CINNAMON GLAZE +VIDEO - PINT SIZED BAKER
From pintsizedbaker.com
PUMPKIN BUNDT CAKE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
PORTERFIELD PUMPKIN BUNDT WITH SNOW WHITE GLAZE
From fooddiez.com
BERRIES IN SNOW RECIPE - COOKEATSHARE
From cookeatshare.com
PORTERFIELD PUMPKIN BUNDT WITH SNOW WHITE GLAZE
From mealplannerpro.com
CHOCOLATE-GLAZED PUMPKIN CAKE RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN BUNDT CAKE WITH SPICED CREAM CHEESE GLAZE
From toppedwithhoney.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love