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 MINI BUNDT CAKES
Hello! Continuing the pumpkin season, we will bake soft and spicy pumpkin mini bundt cakes. Serve with cinnamon sugar glaze and it turns out super tasty)))
INGREDIENTS:
130g flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp pumpkin spice
150ml almond milk
90ml maple syrup
200g pumpkin puree
1/2 tsp vanilla extract
COOKING METHOD:
1. Pour flour, baking powder, baking soda, and salt into a mixing bowl. Pour in almond milk and maple syrup. Add pumpkin puree and vanilla extract, stir until smooth.
2. Pour the dough into a pastry bag (for convenience) cut off the tip.
3. Fill the oiled (I used coconut) mold with the dough.
4. Bake at 355F/180C for 20 minutes.
5. Serve with glaze.
#pumpkin recipes #minibundtcakes #pumpkincakes #pumpkinminibundtcakes
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How to Make a Pumpkin Cake
How to Make a Pumpkin Cake
Recipe and step-by-step:
This pumpkin cake just might be the ultimate holiday centerpiece! Delicious and deceptive! All the details are in the blog post ????
Delicious PUMPKIN POUND CAKE | Fall Dessert Recipe | Pound Cake Recipe | Pumpkin Bundt Cake
PUMPKIN POUND CAKE | Fall Dessert Recipe | Pound Cake Recipe | Pumpkin Bundt Cake
In today's video, I'm making an Absolute Delicious PUMPKIN POUND CAKE with a Maple Cinnamon Glaze. This recipe is packed full of pumpkin flavor and it's the Best Fall Dessert. This video is also part of a Fall Food Friday Collab, hosted by Falon over @Moss Family TV. I will have her channel linked below, along with a Playlist of all the other Fall Food Recipes. I hope you all have a wonderful day!
⭐️Falon's Channel: Moss Family TV-
⭐️Fall Food Friday PLAYLIST-
⬇️Recipe⬇️
????Pumpkin Pound Cake Recipe:
CAKE:
-1 1/2 cups, room temp salted Butter
-1 Cup granulated Sugar
-2 cups packed brown sugar
-5 Eggs, room temperature
3 cups (390g) all purpose flour
-1 tsp Pumpkin Pie Spice
-2 tsp Cinnamon
-1/4 tsp salt
-1 1/4 cups Pumpkin Puree
-2 tsp vanilla extract
MAPLE CINNAMON GLAZE:
-1 1/2 Cups Powdered Sugar
-1 tsp Cinnamon
-1/8 tsp Salt
-4 Tbsp Melted Butter
-1/3 Cup Maple Syrup
-1 tsp Maple Extract (or you can use vanilla extract)
-1 tsp or so of milk if needed
***To a stand mixer, add room temperature butter and both sugars. Mix and cream together until light and fluffy. This will take about 5 minutes. Next add salt, pumpkin pie spice, cinnamon, vanilla extract and pumpkin puree. Mix until well combined. Scrape the bowl down to make sure everything gets mixed in well. Then, with mixer running, add eggs in, one at a time. Making sure to mix well after each addition. Scrape down bowl. Lastly, with the mixer on LOW speed, slowly add in all purpose flour, and mix until just combined. Pour into greased bundt pan. Bake at 325 degrees for 75-85 minutes.
Allow cake to cool before adding glaze. To make the glaze, whisk ingredients until smooth and creamy. Add milk if you'd like a thinner consistency. Pour on top of cake. Then ENJOY!
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
Pumpkin Spice Bundt Cake | Kitchen Confidante
RECIPE:
This easy Pumpkin Spice Cake recipe has all the flavors of fall baked in a Bundt pan! Buttermilk makes it moist, and cinnamon, nutmeg & cloves makes it cozy. Perfect for gift giving, or keep it all for yourself!
Kitchen Confidante is a food blog by Liren Baker based in San Francisco, where she shares the taste and inspiration behind the food she shares from her kitchen. Find this recipe and more at
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