PUMPKIN SNICKERDOODLE BUNDT® CAKE
A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it's worth the extra effort.
Provided by Kim
Categories Desserts Cakes Bundt Cake Recipes
Time 1h10m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
- Mix brown sugar and cinnamon together for the filling. Set aside.
- Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
- Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
- Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
- Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 66.1 g, Cholesterol 81.3 mg, Fat 12 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 6.7 g, Sodium 315.4 mg, Sugar 42.2 g
SNICKERDOODLE CAKE
A classic vanilla cake with a twist! This recipe was actually a creative mistake. I was trying to make up a decadent chocolate cake, and had already added in the cinnamon, when I discovered that I was out of cocoa powder! I decided to continue to make this recipe and was shocked when it turned out! This recipe is pretty special to me because it was the very first recipe I actually made up myself. The honey in the frosting adds a hint of an interesting sweetness, even though with a teaspoon you can't taste it. For a more obvious honey flavor, add up to 1/3 cup (or to taste) of honey.
Provided by Jessica13
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
- Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
- Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
- Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
- Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.
Nutrition Facts : Calories 509 calories, Carbohydrate 76.3 g, Cholesterol 106.2 mg, Fat 21 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 12.5 g, Sodium 577.5 mg, Sugar 56.4 g
PUMPKIN SNACK CAKE
The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. -Steven Schend, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin. Pour into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 151 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PUMPKIN SNICKERDOODLES
These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting!
Provided by Jenn Harmon Jones
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 24
Number Of Ingredients 15
Steps:
- Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
- Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
- Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 33 g, Cholesterol 7.8 mg, Fat 9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 150.6 mg, Sugar 17.3 g
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