PUMPKIN TRUFFLE POUND CAKE WITH BROWNED BUTTER ICING
Hide a luscious surprise--a thick band of semisweet chocolate--in the center of this rich cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside.
- In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
- In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
- Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
- Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown. Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir. Drizzle over cake.
Nutrition Facts : Calories 510, Carbohydrate 60 g, Cholesterol 135 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 40 g, TransFat 1 g
PUMPKIN CAKE WITH BROWN BUTTER ICING
When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
- In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
- Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
- Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.
BROWN-BUTTER POUNDCAKE
This rich and nutty loaf is deeply flavorful and incredibly tender owing to plenty of brown butter and toasty hazelnuts. A thin layer of crackly lemon icing lightens and brightens it. Enjoy this cake with a cup of tea in the afternoon, or top it with cream and berries for a delicious dessert. Either way, you may find yourself sneaking a little slice every time you walk by the plate.
Provided by Yossy Arefi
Categories breakfast, snack, cakes, dessert
Time 4h
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Brown the butter: Melt the butter in a small skillet set over medium heat. (Use a skillet with a light interior so you can easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, about 2 minutes. Transfer the butter to a small bowl and refrigerate until slightly firm and creamy looking but not totally hardened, about 30 to 60 minutes. (It should be the texture of a softened stick of butter.)
- Heat oven to 350 degrees with a rack set in the center. Butter an 8-by-4-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides.
- Add the hazelnuts to the bowl of a food processor and pulse until finely ground. Add the flour and baking powder, and pulse to combine.
- Combine the chilled browned butter, sugar, lemon zest and salt in the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl and electric hand mixer. Mix on medium-high speed until light and fluffy, stopping the mixer once or twice to scrape down the sides of the bowl and paddle, about 5 minutes.
- Add the eggs one at time, completely mixing each egg in before adding the next.
- With the mixer on low, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Stop the mixer occasionally to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
- Spoon the batter into the prepared pan, smooth the top, and bake until golden and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Let the cake cool in the pan for about 15 minutes, then use the parchment paper to lift it out of the pan and onto a rack to cool completely.
- When the cake is cool, make the glaze: Whisk the confectioners' sugar and 2 tablespoons lemon juice until smooth. Add a bit more juice if necessary to make a pourable but opaque glaze. Drizzle the glaze over the cooled loaf and let it set for about 15 minutes before slicing. Store the cake covered, at room temperature, for about 4 days.
PUMPKIN TRUFFLE POUNDCAKE WITH BROWN BUTTER ICING
From Betty Crocker.com. I love "tunnel cakes" and this has a wonderful truffle fudge filling. I also love pumpkin cakes, cookies, etc! What a great combol
Provided by SweetSueAl
Categories For Large Groups
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour).
- In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside.
- In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
- In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended.
- Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
- Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
- Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown.
- Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir.
- Drizzle over cake.
- High Altitude (3500-6500 ft): Heat oven to 375°F Bake 50 to 60 minutes.
Nutrition Facts : Calories 493.9, Fat 26.6, SaturatedFat 16, Cholesterol 137.2, Sodium 387.8, Carbohydrate 60, Fiber 1.8, Sugar 39.9, Protein 6.7
PUMPKIN SPICE CAKE WITH BROWNED BUTTER FROSTING
You must try this cake. I can't think of enough words to describe how good it is. Keep your eye on the butter for the frosting. You want it to be a nice nutty light brown - don't let it get too dark or it may taste a little burnt. This frosting will set up quickly and can be difficult to spread if you skimp on the milk, so add a little more than you think you will need.
Provided by Laurel Becker
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes.
- Meanwhile, grease and flour two 8" cake pans.
- In a bowl, stir together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and cloves until mixed. Set aside.
- In a large mixing bowl with an electric mixer beat softened butter and shortening on high speed for 30 seconds. Add sugar and vanilla and continue mixing. Add eggs, one at a time, beating well after each addition.
- In a small bowl, stir together buttermilk and pumpkin. Alternately add flour mixture and pumpkin mixture to butter and sugar mixture, ending with flour mixture. Beat on low speed just until combined. Pour into prepared pans. Batter will be thick. Use a spatula to spread evenly in pans or cakes will be lumpy.
- Bake in a preheated 350°F oven for 30 to 35 minutes or until cake tests done. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.
- For Frosting:.
- Melt butter in a small saucepan over medium heat. Reduce heat to medium low and continue cooking at a simmer until butter turns the color of light brown sugar. This will take a few minutes. Remove from heat and let stand at room temperature for 15 minutes.
- Meanwhile, in a large mixing bowl combine powdered sugar with milk and vanilla. Add browned butter and beat with an electric mixer on low speed until combined. Beat on high speed, adding more milk as needed to get a spreading consistency.
- Frost cake. If using, press toasted pecans around side of cake. Can take a sieve or sifter and dust the top with pumpkin pie spice if you wish.
Nutrition Facts : Calories 609.5, Fat 21.1, SaturatedFat 11.3, Cholesterol 77.1, Sodium 323.1, Carbohydrate 103.5, Fiber 1.2, Sugar 85.2, Protein 4.2
APRICOT-FILLED PUMPKIN CAKE WITH BROWNED BUTTER FROSTING
Take spiced pumpkin Bundt cake to a whole new level with a tunnel of sweet apricot filling running through each piece. Sprinkle with chopped dried apricots for a fantastic finish.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour. (Do not use dark or nonstick pan.)
- In small bowl, mix all filling ingredients except apricots with fork until fine crumbs. Stir in 1/2 cup chopped apricots; set aside.
- In medium bowl, mix flour, baking powder, cinnamon, ginger and salt; set aside.
- In large bowl, beat 1 cup butter and granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture on low speed until blended.
- Spread 3 cups of the batter in pan. With back of spoon, make 1/2-inch-deep tunnel in middle of batter. Spoon filling into tunnel, making sure filling does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.
- Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in cake comes out clean and top is golden brown. Cool 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
- In 2-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until light golden brown; cool slightly. Stir in powdered sugar. Stir in 3 tablespoons of the milk until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency. Spoon frosting over cake, letting some run down sides of cake. Garnish with 1/4 cup chopped apricots.
Nutrition Facts : Calories 470, Carbohydrate 69 g, Cholesterol 115 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 49 g, TransFat 1 g
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