Professional Baker Teaches You How To Make BUNDT CAKE!
Pumpkin Chocolate Bundt Cake is on the Thanksgiving menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 12-cup bundt cake (20 slices)
Bundt Cake
2 ¾ cups (415 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 ¾ tsp (8.5 g) baking powder, divided
1 tsp (5 g) baking soda
1 tsp (3 g) ground cinnamon
1 tsp (3 g) ground ginger
½ tsp (2.5 g) salt
2 cups (500 mL) pure pumpkin puree
1 cup (250 mL) buttermilk, divided
1 cup (200 g) packed light brown sugar
2 large eggs
¼ cup (60 mL) vegetable oil
½ cup (60 g) cocoa powder, sifted
Butterscotch Glaze
¼ cup (60 g) unsalted butter
1/3 cup (70 g) packed dark brown sugar
2-3 Tbsp (30-45 mL) milk
1 cup (130 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
1. Preheat the oven to 350 F (180 C) and grease a 12-cup (3 L) bundt pan.
2. Sift the flour, granulated sugar, 2 ½ tsp (7.5 g) of the baking powder, baking soda, cinnamon, ginger and salt into a large mixing bowl.
3. In a separate bowl, whisk the pumpkin puree, ¾ cup (175 mL) of the buttermilk, brown sugar, eggs and oil and add this to the dry mixture, whisking until smooth. Divide the batter in half and add the cocoa powder, remaining ¼ cup of buttermilk and ¼ tsp (1 g) of baking powder into one bowl until evenly combined.
4. Dollop alternating large spoonfuls of pumpkin and chocolate batter into the pan, until both batters are used up. Use a skewer to swirl the batter a little bit. Bake the bundt cake for 60-75 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the bundt cake for 30 minutes in the pan and then tip it out onto a rack to cool completely.
5. For the glaze, melt the butter and cook it until it browns, about 2 minutes. Strain the particles out and place the browned butter in a clean pot and add the brown sugar and 2 Tbsp (30 mL) of the milk and bring to a full boil while stirring. Pour this over the icing sugar in a bowl, add the vanilla and stir until cooled enough to be glaze consistency – if it seems too thick, you can add the remaining 1 Tbsp (15 mL ) of milk, a little at a time, until you get the right consistency (it should be somewhat fluid but not runny.) Pour this overtop of the bundt so that it drips partway downs the sides. Leave the glaze to set for an hour before slicing.
The bundt will keep for 3 days, well-wrapped.
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Pumpkin Spice Pound Cake
New Orleans native Charlie Andrews demonstrates how to make a Pumpkin spice pound cake. It consists of pure pumpkin and 5 spices added into the cake and in the icing in small quantities along with our eggs, butter, sugar and flour to create a flavorful and moist pound cake. This recipe calls for 15 to 20 servings depending on how to slice it. It's perfect for the fall, the holidays or any type of occasion and it is absolutely delicious. Hope you all will give this recipe a try.
Pumpkin spice pound cake recipe link
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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!
Bourbon Pumpkin Spice Bundt Cake| So Dang Moist!
Bourbon pumpkin spice bundt cake is a must for fall baking. ????This easy recipe is a money maker in my home baking business for the holidays and is the perfect treat to add to your fall menu.????
✨If you are a pound cake lover you will this too as it is not as heavy and still very similar. ????
This video is a step by step walkthrough of the recipe as well as some bonus home bakery marketing tips so that you can make it with success.✨
This is a remake of my bourbon pumpkin spice layer cake which has been featured in American Cake Decorating Magazine for the past 3 years, so I thought I would do a remix.????
If serving at a pop up make these into mini bundt cakes and bake for 25-35 minutes. Check and add time as needed.????
This is a wonderful twist to help you incorporate pumpkin for the seasons, even if you don't drink your clients will love it.
I hope you guys enjoy. ????Happy baking.
✨Business Freebies:????????????????????????✨
30+ Resources To Level Up Your Baking Business
Bourbon Pumpkin Spice Bundt Cake Recipe
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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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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Pumpkin Bundt Cake
This cake has a moist crumb and a gorgeous perfume. Ingredients and instructions are described below (click show more). Thank you for watching.
Pumpkin Bundt Cake
The dry ingredients:
3 cups all-purpose flour
2 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
The wet ingredients:
1 cup (2 sticks/226grams) butter, softened to room temperature
2 cups dark brown sugar
2 large eggs
1 (15-ounce) can pure pumpkin puree
1/2 cup sour cream
1 teaspoon pure vanilla extract
Instructions:
1. Center the oven rack. and preheat oven to 350°F. Also, grease and flour (or spray with baking spray) a 10-inch diameter, 12-cup capacity Bundt pan
2. Whisk the dry ingredients together in a medium bowl. Set aside.
3. In the bowl of a standing mixer (or in any large bowl if using electric beaters), cream the butter and brown sugar together at medium speed for 3-5 minutes. Scrape down bowl as necessary. Beat in the eggs one at a time. Then beat in the pumpkin, sour cream, and vanilla.
4. At lowest speed, gradually beat in the dry ingredients just until the flour disappears into the batter. Spoon the batter into the prepared Bundt pan, and smooth the top with a spatula.
5. Bake in the preheated 350°F until a skewer inserted into the cake comes out clean -- 55 to 60 minutes. Cool the cake on a wire rack for 15 minutes, then unmold it onto a platter. Cool completely before slicing and serving.