Posts Tagged ‘Bundt cake’

I buy my pumpkin in the large cans (29 oz.), so sometimes I have pumpkin left over from a recipe. I was able to use this can of pumpkin for 3 recipes! That means lots of yummy pumpkin treats!

I found this recipe for Pumpkin Apple Gingerbread Cake and I thought it sounded like a nice Fall dessert. However, I made a few changes. I don’t have pumpkin pie spice, so I added the individual spices (yeah, I would much rather have 4 jars of spices, instead of 1!!). Also, I was too lazy to peel and grate an apple, so I left that out. And I changed the hard sauce for a ginger glaze. (Just a few changes!)

I really enjoyed the taste of this. I think the pumpkin and gingerbread works well together- neither one over-powered the other. This would be great for dessert or at a brunch. You can serve this while it is still warm, or serve it after it has cooled completely. I let it cool just long enough to take pictures, then I dove right in (breakfast!)!!

Pumpkin Gingerbread Bundt Cake
Adapted from Very Best Baking
Prep time: 12 minutes     Bake time: 55-60 minutes

3 1/2 cups flour
1 cup sugar
1/2 cup brown sugar, lightly packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 1/2 teaspoons ground ginger
15 oz. can of pumpkin (not quite 2 cups)
4 eggs
1/2 cup molasses
1 cup (2 sticks) butter, melted
1/4 cup whipping cream

Ginger Glaze:
1 cup powdered sugar
1/4 teaspoon ground ginger
2 1/2 – 3 tablespoons whipping cream

Preheat oven to 350 degrees. Grease and flour a 10 or 12 cup bundt pan*. Set aside.

In a large mixing bowl, whisk together all the dry cake ingredients. Add in the pumpkin, eggs, molasses, butter, and whipping cream. Stir until everything is well combined. Pour into the prepared bundt pan and bake for 55-60 minutes, or until the toothpick test comes out clean. Remove from the oven and let cool for 10 minutes.

To make the ginger glaze, in a small bowl, whisk together the powdered sugar and ginger. Slowly stir in the heavy cream, starting with 2 tablespoons. Add additional heavy cream to get the spreading/pouring consistency you prefer (I left mine a little thick and spread it on the cake before it cooled).

After 10 minutes, invert the cake onto a serving plate and spread/pour on the ginger glaze. Serve while warm or let cool completely. Enjoy!

*Note: the original recipe calls for a 12 cup bundt pan. Mine is a 10 cup- it works, the baked cake will just dome up a little instead of having a flat bottom. If you have a 10 cup bundt pan and want a flat bottom to the cake, I suggest filling it only two-thirds of the way full and use the extra batter for cupcakes (just make sure to adjust your baking time- both for the bundt cake and the cupcakes!).


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One last patriotic recipe!

Baker’s Royale was the first blog that I had ever seen a Zebra cake (here and here). I thought they were really interesting and I added it to my baking to-do list.

Well, with the 4th of July quickly approaching, I thought making a red, white, and blue zebra cake would be an eye-catching dessert! It is a little bit of work, layering the batter, but I was pleased with the results.

Photo courtesy of Nick

Red, White, and Blue Zebra Cake
Recipe adapted from King Arthur Flour
Prep time: 40 minutes     Bake time: 40+ 60 minutes

2 cups (4 sticks) butter, softened
2 cups vanilla sugar
9 large eggs, separated
4 cups all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla bean paste
Red and Blue food gel coloring

Preheat oven to 350 degrees. Prepare a 10-cup bundt pan* by greasing and flouring. Set aside.

In a large mixing bowl, cream together the butter and sugar. Add in the egg yolks, one at a time, and incorporate well. Set aside.

In a stand mixer, using the whisk attachment, whisk the egg whites until they become stiff peaks. Set aside.

In a large bowl, combine the flour, baking powder, and salt. Set aside.

In a small bowl, whisk together the milk and vanilla bean paste. Set aside (there seems to be a pattern here!).

Going back to the butter/sugar mixture, stir in 1/3 of the milk mixture, followed by 1/3 of the flour mixture. Repeat this 2 more times (ending with the last of the flour mixture). Stir in 1/3 of the egg whites (this will help lighten the dough), then fold in the remaining egg whites. Note: don’t fold the egg whites in completely- there can still be some streaks, as you are going to be stirring the batter a little more once you add in the food coloring.

Put 2 cups of batter in a small bowl and add a few drops of red gel food coloring. Stir to combine. Repeat this step, however, using the blue gel food coloring in the 2nd bowl. Go back to the main batter bowl and make sure the egg whites are fully incorporated.

In order to make the zebra pattern, I used 3 ice cream scoops. 2 medium scoops (1 for red, 1 for blue) and a large scoop (for the main batter- white). Start with a scoop of red batter, followed by a scoop of white. A scoop of blue batter comes next, followed by another scoop of white. Now it’s back to red and we repeat this pattern. Note: the reason for doing red/white/blue/white, is to try to keep the blue and red batters from mixing and forming purple once it bakes! After every 4 scoops, gently shake the bundt pan in order to get the batter to spread out. Repeat this until you have used up all the batter, or until your bundt pan is 3/4 of the way full*. Bake in a preheated oven for 40-60 minutes, depending on how full your bundt pan is. Once a toothpick inserted into the center of the cake comes out clean, remove the cake from the oven and let cool for 20 minutes. After 20 minutes, invert the cake onto a platter and let cool completely. Enjoy!

*Note: I did not want to over-fill my bundt pan, so I had left-over batter. I ended up using both a bundt pan and a loaf pan. Both ended up baking for 40 minutes for me. If you put all your batter in the bundt pan, your baking time will be longer than 40 minutes.

Bundt pan

Loaf pan

Photo courtesy of Nick

Made with love, not calories!

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