PUMPKIN GINGERBREAD BUNDT COFFEE CAKE
If you enjoy gingerbread and pumpkin goodies, you'll like this spiced dessert I always fix around the holiday. My family and friends look forward to moist slices every year. -Suzanne Loveland of Edinburg, Virginia
Provided by Taste of Home
Time 1h10m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.
Nutrition Facts : Calories 299 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 319mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.
PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
PUMPKIN PIE COFFEE BUNDT CAKE
This is just as it sounds. It's a beautiful bundt that tastes like delicious pumpkin pie with cinnamon graham cracker streusel ro add a little crunch and depth of texture and flavor. Enjoy this unique crowd pleaser.
Provided by Maanita S.
Categories Dessert
Time 1h50m
Yield 1 Bundt, 20 serving(s)
Number Of Ingredients 19
Steps:
- You will need a bundt pan that holds at least 10 cups. My leaf design pan holds only 9 cups, so I made two single serving cakes for myself. "Quality control". :).
- Preheat your oven to 350°F. Also, it is best to start with room temperature ingredients whenever possible.
- Spray your bundt pan with a good baking spray and use a pastry brush to ensure it is thoroughly coated.
- Whisk together the dry ingredient for the batter in a large bowl.
- In a medium bowl, whisk together the wet ingredients.
- In another medium bowl or food processor, mix the dry ingredients for the streusel. Then, cut the cold butter through the mix with a pastry blender or process it with the food processor until it is crumbly. The remaining butter chunks should be no larger than pea size.
- Add the wet batter ingredients to the dry batter ingredients and mix until combined.
- Start by adding either streusel or batter into your pan. Alternate the two making sure that each layer of streusel is completely covered by at least an inch of batter. Use a spatula to spread it all the way to the edges of the pan. Then, tap your pan on your countertop padded with a folded kitchen towel several times to remove air bubbles.
- I like to make a few layers, but you are welcome to make only a couple. It is best to save a layer of streusel for the last layer, as this will make a lovely, crunchy layer of deliciousness on the bottom of your cake once it's inverted.
- Bake your bundt for at least 80 minutes or until it passes the "toothpick test". Invert and cool on a wire rack. Keep in mind that it will not fully set until it is thoroughly cooled. I started with the streusel sp I turned out the cake immediately to avoid the sugar sticking to my pan and ruining the design of the cake. You can wait, but no longer than maybe 10 minutes so it comes out clean and doesn't get soggy.
Nutrition Facts : Calories 340.4, Fat 15.5, SaturatedFat 9.2, Cholesterol 74.2, Sodium 325.1, Carbohydrate 47.3, Fiber 1, Sugar 28.5, Protein 4.2
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4/5 (2)Total Time 1 hr 20 minsCategory DessertCalories 343 per serving
- Preheat oven to 350°F. Position the rack to the center of the oven and grease a 9inch spring form pan with non stick spray. Set aside.
- In a large bowl, whisk together the flour, sugar, cornmeal, and pumpkin pie spice. Using a pastry blender, cut in butter until soft crumbs form. Remove ¾ cup of the crumb mixture and reserve for the topping.
- In a separate medium bowl, combine the eggs, pumpkin, molasses, buttermilk and baking soda. Add the wet pumpkin mixture to the remaining large bowl of dry ingredients and stir until just combined. Pour batter into prepared baking pan and sprinkle with reserved ¾ cup crumb mixture.
- Bake 62-67 minutes or until toothpick inserted in the center comes out clean. Cool in pan on wire rack for at least 30 minutes.
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- Preheat oven to 350°F. Grease a 9-inch springform pan. In a large bowl stir together first eight ingredients (through pepper). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 3/4 cup of the crumb mixture for topping.
- In a medium bowl combine next five ingredients (through baking soda). Add pumpkin mixture and dried cranberries to remaining crumb mixture in bowl. Stir just until moistened. Spread batter in prepared pan. Sprinkle with reserved 3/4 cup crumb mixture.
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