Pumpkin Cake With Walnuts Recipes

PUMPKIN-WALNUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

PUMPKIN CAKE WITH WALNUTS

Steps:

• Mix the flour, semolina , sugar and baking powder.
• Dissolve the baking soda in the yoghurt and while stirring nonstop with a whisk, add the dry ingredients .
• Mix together the walnuts, pumpkin, vanilla and cinnamon.
• Oil the tray and pour 1/2 the main mixture into it, pour the pumpkin mixture on top and then the remaining mixture.
• Bake in a moderate oven until ready.

WALNUT PUMPKIN CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts., Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack., In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.

PUMPKIN SPICE WALNUT CAKE

Steps:

• Preheat the oven at 350.
• In a medium bowl stir together the first 10 ingredients listed; set aside.
• beat softened butter and shortening on medium to high speed for 30 seconds.
• Add sugar and vanilla; beat until well combined.
• Add eggs, 1 at a time, beating well after each addition.
• Measure Buttermilk in a liquid measuring cup then stir in Pumpkin. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed after each addition just until combined.
• Pour into prepared pans, spreading evenly.
• Bake in a 350° oven for 30 to 35 minutes (for a 9inch only 25 min) or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
• CREAM CHEESE FROSTING BELOW.
• 1 8oz pk cream cheese.
• 2 cups powdered sugar (or more if you want a thicker frosting).
• 4 TBSP unsalted butter.
• 1 TBSP cream (optional).
• Combine frosting in no particular order & use. Be sure to store the cake in the fridge due to the cream cheese in the frosting.

PUMPKIN CHIP CAKE WITH WALNUTS

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, applesauce, oil and, if desired, flavoring until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips and walnuts. , Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.

PUMPKIN-CRANBERRY BUNDT CAKE WITH CREAM CHEESE FILLING

Steps:

• Preheat oven to 350°F. Coat a 12-cup nonstick Bundt pan with cooking spray.
• Beat cream cheese, 1/4 cup granulated sugar, 1 egg, 1/2 teaspoon cardamom, lemon juice and vanilla in a small bowl until smooth.
• Whisk flours, cinnamon, baking soda, baking powder, salt and the remaining 1 1/2 teaspoons cardamom in a large bowl. Whisk pumpkin, applesauce, brown sugar and the remaining 1 cup granulated sugar and 3 eggs in a medium bowl. Add to the flour mixture and mix until just combined. Fold in cranberries.
• Pour half the batter into the prepared pan and smooth the top. Spread the cream cheese mixture evenly over the batter. Spoon the remaining batter on top and spread into an even layer.
• Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pan for 20 minutes. Unmold onto a wire rack and let cool for 20 minutes more before slicing. Garnish with cranberries, if desired.

PUMPKIN WALNUT CAKE

Steps:

• Grease bottom and side of 10 inch tube pan with removable bottom and tube; line bottom with parchment paper.
• Set aside.
• In bowl, beat butter with sugar until fluffy.
• Beat in eggs, one at a time, beating well after eaach addition.
• Beat in vanilla.
• In a separate bowl, whisk tobether flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamon, cloves and baking soda.
• Stir in walnuts.
• Alternately stir flour mixture and pumpkin puree into butter mixture making 3 additions of flour mixture and 2 pumpkin puree.
• Scrape batter into prepared pan.
• Streusel: In small bowl, stir together, flour, sugar and cinnamon.
• Using pastry blender or 2 knives, cut in butter until mixture clumps together.
• Stir in walnuts.
• Sprinkle over batter in pan.
• Bake in centre of 325f degree oven until streusel is golden bown and cake tester inserted in centre comes oout clean, about 1 3/4 hours.
• Let cool in pan on rack for 15 minutes.
• Loosen side of cake with knife; holding onto centre tube, lift cake from pan.
• Let cool completely on rack.
• Run knife around tube.
• Using wide spatulas, gently lift out cake and peel off paper.
• Note: Wrap the cake in plastic wrap and store at room temperature for up to one week.
• Or overwrap in heavy duty foil and freeze for up to 2 weeks.

PUMPKIN CAKE RECIPE WITH WALNUTS

Steps:

• Preheat oven to 350 degrees. Spray a cookie sheet (with high sides-sheet pan) with non stick cooking spray and set aside.
• In stand mixer or large bowl, cream butter and sugar together until light in color, 1 minute. Whip in vanilla, eggs and pumpkin until blended. Scrape sides and briefly mix again. Measure out all dry ingredients and add them in all at once. Mix on a low speed until all ingredients are moist. Scrape down the sides and mix again. Stir in sour cream. Remove bowl from mixer and stir in chopped walnuts by hand. Pour batter into prepared pan and smooth the top. Bake 15-18 minutes or until cake is cooked thoroughly. (Make sure to check it at 15!) Remove from oven and set aside to cool completely.
• Whip butter, vanilla, and caramel syrup together until well blended. Whip powdered sugar into mixture until incorporated. Scrape the sides of the bowl and whip again until light in color, 1-2 minutes. Remove from bowl and divide into two equal portions. Set aside.
• Using the same bowl, whip butter, vanilla, and cocoa together until well blended. Stir in powdered sugar. This mixture may look very dry, so with the mixer on, trickle in the milk. Scrape bowl and whip again until light in color, 1-2 minutes. Remove from bowl and divide into two equal portions.
• Cut cooled cake into 4 equal strips width wise. Carefully remove 1 strip of cake and place onto serving platter. Top with half of chocolate frosting, being sure to have thicker frosting around the edges and thinner frosting in the middle. Repeat this process alternating the chocolate and caramel frostings, finishing with caramel. Top cake with chopped walnuts and toffee bits. Serve.

PUMPKIN WALNUT SHEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 400˚F and prepare a 9x13 cake pan with pan spray and parchment in the bottom.
• In the bowl of an electric stand mixer fitted with the whisk attachment, combine the sugar, brown sugar, vegetable oil, eggs, pumpkin, and vanilla and whip to combine. Add in the flour, pie spice, baking powder, and soda, and whip just until mix, being careful not to whip too long so your flour doesn't become overworked.
• Place the mixture in the prepared baking pan and sprinkle in about a half cup of roughly chopped walnuts. Give the cake mixture a light smoothing with a spatula to cover the nuts and keep them from being completely exposed. Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool in the pan for about 20 minutes. Then remove it to a cooling rack until completely cool, about 2 hours or overnight. Top with cream cheese frosting and chopped walnuts and enjoy.
• Cream together the butter and cream cheese in the bowl of an electric stand mixer fitted with the paddle attachment. Beat at medium-high speed until fluffy, 1 to 2 minutes, stopping to scrape down the bowl 2-3 times. Sift in the powdered sugar and mix on low until just combined. Blend at medium-high speed until frosting is smooth. Finish with the vanilla and refrigerate until ready to use.
• Dump all of the frosting on top of the cooled cake and spread it out with the back of a spoon to create nice even swirls. Top with chopped walnuts and slice into 12 even squares.

PUMPKIN WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
• Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.

PUMPKIN WALNUT BREAD

Steps:

• Preheat the oven to 325°F. Grease a 9 x 5-inch loaf pan and coat with flour.
• Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
• Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
• Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
• Spread batter in prepared pan and sprinkle sugar evenly over the top.
• Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.

PUMPKIN-WALNUT CAKE

Steps:

• Liberally butter a 10-inch bundt pan and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar and whisk on medium speed until well combined and lightened in color, about 2 minutes. Reduce the speed to low, slowly drizzle in the oil, and whisk until combined, then whisk on high speed for 1 minute to emulsify. Switch to the paddle attachment. Add the pumpkin puree to the egg mixture and mix on medium speed just until combined. Add the dry ingredients in 3 additions, mixing just until combined after each addition, approximately 5 seconds each time. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Fold in the walnuts by hand. Pour the batter into the prepared pan. Bake until the cake springs back when touched and a tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to wire racks and cool in the pan for 10 minutes. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. Serve right away, or wrap tightly in plastic wrap and refrigerate until you are ready to serve and up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. Serve at room temperature. Note: To make your own pumpkin puree, preheat the oven to 400 degrees F. Scrub a small (about 4 pounds) sugar pumpkin well and wipe dry. Cut the pumpkin in half and place the halves, flesh-side down, on a greased cookie sheet and bake until very soft, about 1 hour. Let the pumpkin cool. Scrape out the seeds and stringy fibers and discard. Scoop out the flesh of the pumpkin and process until smooth in a food processor or pass through a food mill to make a puree. Makes about 2 1/2 cups puree.
• Chocolate Ganache: We make 20 gallons of chocolate ganache every week at Miette as it is used in or on many of the things we make. Miette's recipe for this exquisite, velvety ganache is based on a recipe by Robert Linxe in the cookbook from La Maison du Chocolat in Paris, La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier, which is why we call it the "MDC" in the bakery. We use chocolate with 62 percent cacao. Guittard and Scharffen Berger are our preferred brands, but feel free to try any chocolate to your taste. Makes about 3 cups 10 ounces 62 percent cacao chocolate, chopped 2/3 cup (2 1/2 ounces) sifted powdered sugar 3/4 cup plus 1 tablespoon heavy cream 2 large egg yolks 3 tablespoons unsalted butter, at room temperature Combine the chocolate and powdered sugar in a heatproof bowl. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a bain-marie. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat. Whisk the egg yolks together in a small heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean heatproof bowl. Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Ganache does not freeze well. Next, microwave on 50 percent power for 10-second intervals, stirring between each, until the ganache reaches the desired consistency. You will usually need to add 1 or 2 tablespoons of hot water to loosen a cold ganache. For a glossy shine, it needs to return to the mixer for beating. For more specific instructions, see individual recipes.

PUMPKIN COFFEE CAKE W/WALNUT STREUSEL

Steps:

• Combine the sugars, walnuts, spices and pinch of salt in a food processor. Process until the nuts are chopped coarsely but not ground to a powder. Remove 2/3 cup (3.4 oz, 95g) for filling. Add the flour and butter to the remaining streusel and process until it begins to form clumps.
• Butter and flour a 9 spring form pan or a 10 tube pan . Preheat the oven to 325°F convection or 350°F regular.
• Combine the pumpkin puree with the sour cream, eggs, honey and extracts, set aside.
• Sift the flour, sugar, spices, baking soda, baking powder and salt into a mixing bowl. Mix the dry ingredients on low speed for 30 seconds. With the mixer running on low, add the butter to the dry ingredients and mix until incorporated. Add 1/3 the pumpkin mixture and increase the speed to medium. Mix on medium speed for 2 minutes to lighten the batter. With the mixer on low speed add the remaining pumpkin mixture in two batches, scrape the bowl between additions.
• Pour 1/2 of the batter into the prepared pan and smooth to an even layer. Sprinkle the reserved streusel filling over the batter. Carefully drop dollops of the remaining batter over the filling and smooth to an even layer. Grab large clumps of the streusel topping and break them into smaller chunks over the batter.
• Bake until the a toothpick inserted in the center comes out clean, about 45-50 minutes. Cool for 10 minutes before releasing the spring form pan.

PUMPKIN CAKE WITH WALNUTS

Steps:

• Peel pumpkin, remove seeds, grate about 300 grams (approximately 10 ounces) and pat dry with paper towels. Cut remaining pumpkin into thin slices. Rinse lemon under hot water, pat dry and finely grate zest.
• Mix 250 grams (approximately 9 ounces) margarine with a hand mixer in a bowl until creamy. Add 200 grams (approximately 7 ounces) sugar and eggs. Mix until fluffy. Add ground nuts, lemon zest, 1 pinch of salt, milk and grated pumpkin.
• Mix flour and baking powder and add to batter. Grease a square baking tin measuring 30 cm (approximately 12 inches) in length with remaining margarine. Pour in batter and bake in a preheated oven at 180°C (approximately 350°F) or convection oven at 160°C (approximately 325°F), gas mark 2-3 for about 60 minutes.
• Meanwhile, boil 125 ml (approximately 1/2 cup) of water with remaining sugar and simmer over low heat for about 10 minutes. Add pumpkin slices to syrup and simmer about 10 minutes or until glassy. Remove and drain.
• Remove cake and cool in dish. Remove and garnish with slices of pumpkin and walnuts. Slice and serve.