Pumpkin Cookie Butter Bundt Cakes Recipes

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PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE



Pumpkin Bundt Cake With Maple Brown-Butter Glaze image

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

3 cups/384 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups/440 grams light brown sugar, packed
1/2 cup/114 grams unsalted butter, soft but cool
1/2 cup extra-virgin olive oil
2 large eggs, at room temperature
1 (15-ounce) can/425 grams pumpkin purée
1/2 cup sour cream
2 tablespoons unsalted butter
1 cup/102 grams confectioners' sugar (preferably organic), sifted
1/4 cup maple syrup
Pinch of salt
1 to 2 tablespoons lightly toasted pepitas (optional)

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

PUMPKIN COOKIE BUTTER BUNDT CAKES



Pumpkin Cookie Butter Bundt Cakes image

Make and share this Pumpkin Cookie Butter Bundt Cakes recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 45m

Yield 3 serving(s)

Number Of Ingredients 15

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
15 ounces pumpkin puree
1 cup plain yogurt
1/4 cup cookie butter
1 teaspoon cinnamon
2 tablespoons cookie butter
1/2 cup powdered sugar
2 -3 drops orange food coloring
2 tablespoons milk

Steps:

  • For the cake:.
  • Place rack in the center of the oven and preheat to 350°F. Generously coat a mini Bundt pan with oil.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In another bowl, use an electric mixer to beat the butter until creamy. Add sugar and beat on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla and the pumpkin puree, mixing until all ingredients are well incorporated.
  • Turn mixer down to low and stir in half of the flour mixture, followed by all of the yogurt/sour cream and then the remaining flour mixture. Mix until just incorporated, taking care not to overbeat.
  • Pour batter into mini Bundt pans. Tap on counter to remove any air bubbles.
  • Place cake in preheated oven and check at the 30-minute mark. If the top is browning too quickly, carefully tent it with foil for the remainder of the baking time. Bake for a total of 65 to 75 minutes, and then use a wooden skewer to test for doneness. If cake is still gooey in the middle, continue baking and checking every five minutes.
  • Remove the cakes from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack. Use a small dollop of cookie butter to adhere two of the mini cakes together.
  • For the glaze:.
  • Add cookie butter and powdered sugar to a small pot set over low heat. Stir constantly until mixture is warm and smooth. Add in food coloring for color and milk until it reaches desired consistency. Pour over the cooled cakes.

Nutrition Facts : Calories 1946.2, Fat 92, SaturatedFat 56.7, Cholesterol 359.8, Sodium 1533.5, Carbohydrate 263.6, Fiber 4.5, Sugar 159.3, Protein 22.6

PUMPKIN STREUSEL BUNDT CAKE



Pumpkin Streusel Bundt Cake image

This is a Libby's recipe and is it good! Really impressive when it is cut and the streusel filling peeks through. Great for the holidays.

Provided by Aroostook

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons butter
3 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 cup butter or 1 cup margarine
4 large eggs
1 cup pumpkin puree
1 (8 ounce) container sour cream
2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar, mixed with
2 -3 tablespoons orange juice or 2 -3 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour a 12 cup bundt pan.
  • Streusel: Combine brown sugar, spices in a small bowl.
  • Cut in butter until crumbly.
  • Set aside.
  • Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
  • In a large bowl beat butter and sugar until fluffy.
  • Add and beat in eggs one at a time.
  • Add pumpkin, sour cream and vanilla.
  • Beat well.
  • Beat in flour mixture.
  • Spoon half of the batter into the pan.
  • Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
  • Top with remaining batter, making sure batter does touch the sides of the pan.
  • Bake for 55-60 minutes.
  • Cool in the pan for 30 minutes.
  • Turn out onto wire racks in order to cool completely.
  • Turn out on serving plate.
  • Drizzle with glaze.

PUMPKIN STREUSEL BUNDT® CAKE



Pumpkin Streusel Bundt® Cake image

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

nonstick cooking spray
1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup canola oil
4 large eggs, at room temperature
2 teaspoons pumpkin pie spice extract
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup all-purpose flour
¾ cup brown sugar
½ cup unsalted butter, melted
1 teaspoon pumpkin pie spice
½ teaspoon salt
¾ cup pecans, finely chopped

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

SOUR CREAM PUMPKIN BUNDT CAKE



Sour Cream Pumpkin Bundt Cake image

An easy pumpkin Bundt® cake with a brown sugar swirl. The cake is great on its own, but a simple vanilla or cream cheese glaze would be a welcome addition.

Provided by Kim

Time 1h45m

Yield 12

Number Of Ingredients 13

¾ cup firmly packed dark brown sugar
2 tablespoons unsalted butter, softened
3 ½ teaspoons pumpkin pie spice, divided
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups white sugar
¾ cup unsalted butter, softened
4 large eggs, at room temperature
2 cups canned pumpkin puree
1 cup sour cream, at room temperature
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.
  • Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.
  • Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.
  • Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.
  • Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.
  • Place pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow cake to cool in pan 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.

Nutrition Facts : Calories 464.4 calories, Carbohydrate 67.2 g, Cholesterol 106 mg, Fat 19.6 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 11.7 g, Sodium 470 mg, Sugar 40 g

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