How to Make a Pumpkin Bundt Cake
How to Make a Pumpkin Bundt Cake
There's something about a good bundt cake that's so appealing. I wonder if it's the promise of several pieces accompanying my morning coffee the next day that I enjoy so much... This little number has pumpkin purée, maple syrup and lots of spices. It's topped off with a thick maple glaze and chopped candied nuts. I have been making tons of candied maple nuts this season; they add a lot of texture and flavor but most importantly they're a perfect baker's snack! I don't know if it's just me but all this holiday baking has meant that I'm eating chocolate chips and stray pieces of cake for lunch instead of some healthy protein or salad situation ???? So at least the nuts are good for you right? Full recipe and more pics up on the blog check it out! ????
Pumpkin Pecan Bundt Cake/ Perfect for Autumn!
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Ingredients
The Dry Ingredients:
3 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger powder
1/4 teaspoon ground cloves
1/2 teaspoon salt
zest of an orange
3 cups (330g) toasted pecans
The Wet Ingredients:
1/2 pound unsalted butter, softened
1/2 cup light olive oil
1 cup granulated sugar
1 cup light brown sugar
4 eggs at room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 cup milk
1 (15-ounce/425g) can pumpkin puree
For the Maple-Cream Cheese Icing:
8 oz (230g) cream cheese, softened
1 cup confectioner's sugar
1/4 cup maple syrup
2-3 tablespoons milk or more maple syrup
Instructions
Preheat the oven to 325 °F. 160 °F.
Place the pecans in a baking pan and toast them in the preheated oven for 7 minutes. Once they have cooled completely, transfer them to a food processor fitted with the blade attachment and pulse until finely chopped. Set aside.
Combine all of the dry ingredients (except for the pecans) in a large bowl and whisk them together.
Add the butter, sugar, oil, and vanilla into the bowl of a table-top mixer that has been fitted with the whisk attachment. Beat on medium-speed for 3-4 minutes.
Add the eggs one at a time until incorporated.
Combine the baking soda with the milk and mix it together then add it to the mixer along with the pumpkin puree. Beat until combined.
While the mixer is running on low-speed add the dry ingredients in several batches. Reserve 1/4 of the flour mixture and add it to the ground pecans. Toss together and add to the mixer. Beat until combined.
Grease the inside of a 12-cup Bundt Pan and place it over a half-sheet pan.
Traansfer the batter to the pan. Smooth it out and tap the pan.
Bake on the center rack of the preheated oven for 55-60 minutes or until a skewer that has been inserted into the center comes out clean or with some crumbs attached.
Loosen the sides of the cake with a butter knife or with a spatula and allow the cake to cool to room-temperature.
Make the Icing: In the bowl of a table-top mixer that has been fitted with the paddle or whisk attachment, add the crram cheese and the sugar. Beat until smooth. Add the maple syrup and beat until smooth and until the desired consistency has been achieved.
Carefully transfer the cake to a serving platter and decorate it with the frosting.
Kali Orexi!.
Notes
Freezer Instructions: Leftover cake can be sliced and placed on a baking tray that has been lined with parchment paper. Chill in the freezer until the slices are frozen and then transfer them to freezer-safe bags or containers. The cake slices will keep fresh for a month. That them at room -temperature and enjoy with coffee!
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Pumpkin Bundt Cake | Sally's Baking Recipes
This is the best pumpkin Bundt cake recipe because the crumb is incredibly moist, the cake tastes perfectly spiced, and you can top it with anything from salted caramel sauce to cream cheese frosting. You can fill it with chocolate chips, a cinnamon swirl, chopped nuts, or leave it plain.
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• More of Sally's baking recipes:
Pumpkin Bundt Cake | Pumpkin Spice Bundt Cake | Thanksgiving Desserts
Today I’m showing you how to make pumpkin bundt cake. Let’s get baking shall we?
Hey, welcome back. I’m Elliott and I upload weekly baking tutorials on how to make and bake almost anything. So why don’t you join me on this journey as I make and bake my way through the year, so don’t forget to subscribe to see more.
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Alex Guarnaschelli's Pumpkin Bundt Cake with White Chocolate Glaze | The Kitchen | Food Network
Alex Guarnaschelli makes a decadent fall dessert: Pumpkin Bundt Cake with White Chocolate Glaze.
#AlexGuarnaschelli #FoodNetwork #Pumpkin #BundtCake
Watch Alex on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!
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Pumpkin Bundt Cake with White Chocolate Glaze
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 3 hr (includes cooling time)
Active: 40 min
Yield: 10 to 12 servings
Ingredients
Cream Cheese Filling:
8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1 large egg
1 teaspoon vanilla extract
Cake:
1 stick (4 ounces) unsalted butter
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
One 15-ounce can pumpkin puree
1 1/4 cups dark brown sugar
1/2 cup granulated sugar
2 tablespoons molasses
4 large eggs
1/2 cup extra-virgin olive oil
Nonstick spray, for the pan
Glaze:
3/4 cup coarsely chopped white chocolate (6 ounces)
1/4 cup whole milk
2 to 3 grates orange zest
Directions
Special equipment: a 10-inch Bundt pan
For the cream cheese filling: In a large bowl, whisk the cream cheese, granulated sugar and nutmeg together until smooth. Add the egg and vanilla. Spoon the filling into a resealable plastic bag and refrigerate so it becomes firm.
For the cake: Preheat the oven to 350 degrees F.
Place a medium metal (heatproof) bowl next to the stove. In a small saucepan, melt the butter over medium heat and watch as it melts and turns light brown, about 5 minutes. Before it becomes overly browned or burned, pour the butter into the metal bowl and let it cool.
In a large bowl, combine the flour, cinnamon, ginger, cloves, nutmeg, baking powder, salt and baking soda. In another bowl, whisk together the pumpkin puree with the sugars, molasses and eggs until smooth, then whisk in the olive oil. Gently whisk the flour mixture into the wet ingredients until smooth. Stir in the browned butter. (Do not overmix.)
Thoroughly spray a 10-inch Bundt pan with nonstick spray, then pour in about half of the batter in an even layer. Cut a hole in one of the bottom corners of the plastic bag of filling and squeeze the cream cheese filling (like toothpaste out of a tube) in a circle in the center of the batter. Imagine it like a hidden cream cheese ring in the center. Gently spoon the remaining half of the batter on top to conceal the cream cheese. Don’t mix or spread the batter.
Place the pan in the center of the oven and bake until the tip of a knife inserted in the center emerges free of batter, 55 to 60 minutes. Remove from the oven and cool 30 minutes in the pan, then unmold onto a serving platter and cool.
For the glaze: In a small, heatproof bowl, melt the white chocolate over a pot of gently simmering water (a double boiler). In a small saucepan, warm the milk over low heat. When the chocolate has melted, remove from the heat and stir into the milk until smooth. Add the orange zest. Let cool and thicken for at least 30 minutes or up to 2 hours before pouring right over the cake.
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Alex Guarnaschelli's Pumpkin Bundt Cake with White Chocolate Glaze | The Kitchen | Food Network
Spicy Pumpkin Bundt Cake Recipe | Thanksgiving Recipes | Martha Stewart
Martha Stewart beats the batter for a seasonal spicy pumpkin bundt cake.
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