PUMPKIN WALNUT CAKE
Pumpkin pie cake with butter and walnut topping.
Provided by LUPE KEMP
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 39.6 g, Cholesterol 48 mg, Fat 23.7 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 4.2 g, Sodium 411.5 mg, Sugar 27 g
PUMPKIN CHIP CAKE WITH WALNUTS
My grandmother gave me this family recipe. After a few changes, I made the treat even healthier and tastier. Holidays wouldn't be the same without it!-Amy Bridgewater, Aztec, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 261 calories, Fat 9g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 260mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN WALNUT CHEESECAKE
One of my friends gave me this recipe, and it quickly became a family favorite. I especially love making this dessert for Thanksgiving. But be forewarned-you can't eat just one slice! -Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. , Bake 45 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 667 calories, Fat 43g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 379mg sodium, Carbohydrate 65g carbohydrate (53g sugars, Fiber 3g fiber), Protein 11g protein.
PUMPKIN-CRANBERRY BUNDT CAKE WITH CREAM CHEESE FILLING
Pumpkin puree and applesauce provide tenderness and moisture to this pumpkin Bundt cake, eliminating the need for butter or oil.
Provided by Laura Kanya
Categories Healthy Bundt Cake Recipes
Time 1h15m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 254 calories, Carbohydrate 47 g, Cholesterol 57 mg, Fat 5 g, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 228 mg, Sugar 22 g
PUMPKIN (WALNUT) CAKE
This cake recipe is so moist that everyone will love it! You can have it plain, with confectioners sugar on top or even a vanilla glaze icing. I don't put in the nuts & it tastes delicious. It makes a great dessert & I've even eaten if for breakfast!
Provided by Jen D
Categories Dessert
Time 1h20m
Yield 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Take dry ingredients: flour,baking powder, baking soda, salt & cinnamon & sift together into a bowl & set aside.
- In large bowl beat eggs on high separately with mixer.
- Gradually add sugar until beaten yellow-colored.
- Continue beating as put in corn oil. Alternate sifted dry ingredients & pumpkin by blending into the egg/sugar/oil mixture & beat on low speed.
- Stir in nuts.
- Pour into ungreased bundt pan & bake at pre-heated 350 degree oven for approx 1 hour (mine is done in usually 55min).
- Place pan on wire rack & let cool completely. Empty cake out on plate & sift confectioners sugar on top. Enjoy!
Nutrition Facts : Calories 445.4, Fat 25, SaturatedFat 3.5, Cholesterol 53.1, Sodium 419.3, Carbohydrate 51.9, Fiber 1.2, Sugar 29.1, Protein 4.9
PUMPKIN-WALNUT CAKE
Every spring, Annabelle Lenderick of La Tercera Farm in Marin County sows seeds for a particular kind of pumpkin specifically for this cake of ours. Throughout the summer, it delights me to think about my pumpkins, called Galeux d'Eysines, growing in their special plot of land in Bolinas, at the very tip of the San Andreas fault. This variety of pumpkin is not known for the beauty of its outer skin, which is covered in warts and bumps. Indeed, the first year Annabelle grew the Galeux, at the end of the market she had plenty leftover that did not sell. I took them back to the bakery and discovered just how gorgeous this pumpkin is for baking. The flavor is subtle and earthy, with a high water content that gives the cake a light and delicate crumb, distinguishing it from the average pumpkin loaf, which is often dense as a brick. You can make a puree from any variety of small sugar pumpkins or use canned pumpkin; stir in 1/4 cup water to loosen the puree. This cake can also be made in two 8-by-4-inch loaf pans. It is delicious glazed with chocolate ganache.
Provided by Food Network
Yield Makes one 10-inch bundt cake
Number Of Ingredients 12
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 WALNUT CAKE
Rich, Moist and Delicious fall pumpkin cake. Try it thinly sliced with sauted apples and whipped cream. from Canadian Living mag.
Provided by Derf2440
Categories Dessert
Time 2h5m
Yield 16 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 467.4, Fat 20.8, SaturatedFat 10, Cholesterol 91, Sodium 348.6, Carbohydrate 66.7, Fiber 1.5, Sugar 43.9, Protein 5.8
PUMPKIN-WALNUT CHEESECAKE
An absolutely delicious dessert! Pumpkin spices and walnuts really make this cheesecake something to die for. The crust is a little different from ordinary as well!
Provided by Traveling_Is_Love
Categories Desserts Cakes Cheesecake Recipes Pumpkin Cheesecake Recipes
Time 5h10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan.
- Mix zwieback crumbs, 1/4 cup sugar, and melted butter in a medium bowl until well combined. Press firmly into the bottom and up the sides of the prepared pan. Place in the refrigerator to chill.
- Beat cream cheese in a large bowl with an electric mixer until smooth. Add 3/4 cup white sugar and brown sugar gradually, until well mixed. Beat in eggs one at a time until mixture is light and fluffy. Add pumpkin puree, cream, and pumpkin pie spice and beat on low speed until incorporated. Pour mixture on top of the chilled crust.
- Bake in the preheated oven for 1 hour and 35 minutes.
- While the cheesecake is baking, mix brown sugar, walnuts, and butter for topping together in a small bowl until crumbly.
- Remove cheesecake from the oven and sprinkle with walnut topping. Return to the oven and bake for an additional 10 minutes.
- Remove from the oven and let cool completely. Refrigerate before serving for several hours, or overnight.
Nutrition Facts : Calories 800.3 calories, Carbohydrate 77.6 g, Cholesterol 215.2 mg, Fat 51.4 g, Fiber 2.5 g, Protein 12.5 g, SaturatedFat 27.1 g, Sodium 390.9 mg, Sugar 61.5 g
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