PUMPKIN-APPLE CARAMEL HOTDISH
This is a combination of my pumpkin spice bundt cake - another Midwestern classic - and a caramelly apple crisp. It's perfect straight from the oven with a scoop of ice cream as dessert, then served warm the next morning for breakfast.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350˚ F. Butter a 9-inch square (or other 2 1/2-quart) baking dish.
- Make the pumpkin cake layer: In a large bowl, whisk together the flour, baking soda and salt. Add the pumpkin puree, heavy cream, vegetable oil, both sugars, eggs, vanilla and pumpkin pie spice, then whisk to combine. Spread the batter evenly in the baking dish.
- Make the apple layer: In the same bowl, toss the apples, brown sugar, cinnamon and salt. Scatter the apples evenly over the pumpkin batter.
- Make the topping: Using the same bowl again, combine the melted butter, flour, brown sugar, oats and salt until small clumps form. Spread the topping evenly over the apples.
- Place the baking dish on a baking sheet to insulate the bottom while it bakes and to catch any drips. Bake until the cake is slightly domed and the edges are set and gently bubbling and a toothpick comes out with moist crumbs but is not wet, 60 to 75 minutes. Serve hot or at room temperature.
PUMPKIN APPLE SPICE BUNDT CAKE
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, for a couple of minutes.
- Add oil, Greek yogurt, and vanilla extract and beat for 1-2 minutes more to blend in the ingredients.
- Add pumpkin puree and continue beating for 1 more minute to combine.
- In a separate medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and ground cloves.
- Add dry ingredients to wet ingredients and mix just until combined. Do not over mix.
- Fold in the apples (chopped).
- Spray the bundt pan with baking spray.
- Carefully pour the batter into the bundt pan.
- Bake at 350 degrees for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean.
- Let the cake cool on a wire rack for about 40 minutes.
- Invert the bundt pan onto the serving platter and let the cake to cool further.
Nutrition Facts : ServingSize 1 g, Calories 345 kcal, Carbohydrate 55 g, Protein 5 g, Cholesterol 33 mg, Fiber 3 g, Sugar 32 g, Fat 12 g, SaturatedFat 9 g, Sodium 190 mg
PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.
Categories Cake Mixer Dairy Egg Vegetable Dessert Bake Thanksgiving Squash Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
- Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
- Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
- Make icing:
- While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN-SPICE BUNDT CAKE
This is one of those cakes that I usually make around Halloween/Thanksgiving, since pumpkins are plentiful. However, it is just as wonderful any other time of year (using canned puree).
Provided by Dee514
Categories Dessert
Time 1h10m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Combine first 6 ingredients; set flour mixture aside.
- Combine pumpkin and applesauce; set aside.
- Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
- Add egg whites and vanilla, beating well.
- Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
- Pour batter into a 12-cup Bundt pan coated with cooking spray.
- Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan.
- Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves.
- Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk.
- Spoon glaze over warm cake.
PUMPKIN APPLE CAKE
An easy to make, moist and delicious cake. Perfect for brunch, afternoon tea or dessert. I don't remember where I found this recipe but I've been making it for years and it's a Fall weekend favorite.
Provided by Family Cook
Categories Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven at 350.
- Mix dry ingredients in a bowl and set aside.
- Cream butter in an elec mixer then beat in sugar until the mixture is pale yellow.
- Add the eggs one at a time.
- Stir in apples (I use Golden Delicious) and vanilla.
- Add pumpkin and mix, scraping down the sides of the bowl.
- Add the orange peel if you like, it's optional.
- Blend in the dry ingredients a bit at a time until well mixed, add peel if you choose.
- grease and flour a 9" bundt pan or two loaf pans; cook cake for 55/60 minutes or loaves for 45/50 minutes (check with cake tester at 45 minutes).
- Cool in pan for about 10 minutes, loosen and turn out on board to cool completely.
- Dust with confectioner's sugar when completely cool.
CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE
The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!
Provided by thedailygourmet
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
- Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
- Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
- Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
- Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 71.6 g, Cholesterol 51.6 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 425.6 mg, Sugar 41.4 g
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