SPICY PUMPKIN BUNDT CAKE
This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
- Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
- Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.
SOUR CREAM-PUMPKIN BUNDT® CAKE WITH PUMPKIN GLAZE
This is a composite of several similar recipes for a sour cream-pumpkin Bundt cake with pumpkin glaze that is good for family dessert or gifting. Sure to please!
Provided by MBDONOVAN
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
- Combine flour, cinnamon, baking soda, and salt in a medium bowl.
- Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
- Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling.
- While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
- Drizzle glaze over cooled cake.
Nutrition Facts : Calories 602.5 calories, Carbohydrate 94.7 g, Cholesterol 115.7 mg, Fat 23.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 13.9 g, Sodium 644.7 mg, Sugar 67.7 g
SOUR CREAM PUMPKIN BUNDT® CAKE
This is a lovely moist pumpkin cake that reminds me almost more of a pumpkin loaf than cake. It's not overly sweet at all, but if you want to amp up the sweetness you could certainly increase the sugar or add a lovely glaze at the end, or serve with whipped cream! It's the perfect slice of cake alongside a cup of tea, or call it breakfast bread!
Provided by Rebekah Rose Hills
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.
- Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended.
- Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
- Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula.
- Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
- Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.
Nutrition Facts : Calories 452.7 calories, Carbohydrate 60.4 g, Cholesterol 90.8 mg, Fat 21.2 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 9.3 g, Sodium 629.1 mg, Sugar 34.4 g
SOUR CREAM PUMPKIN BUNDT CAKE
A filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. From the Nestles website
Provided by Steve_G
Categories Breads
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- PREHEAT oven to 350°F.
- Grease and flour 12-cup bundt pan.
- FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl.
- Cut in butter with pastry blender or two knives until mixture is crumbly, fold in nuts.
- FOR BATTER: COMBINE flour, cinnamon, baking soda and salt in medium bowl.
- Beat granulated sugar and butter in large mixer bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add pumpkin, sour cream and vanilla extract; mix well.
- Gradually beat in flour mixture.
- TO ASSEMBLE: SPOON half of batter into prepared pan.
- Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan.
- Top with remaining batter.
- Make sure batter layer touches edges of pan.
- BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
- Cool for 30 minutes in pan on wire rack.
- Invert onto wire rack to cool completely.
- Drizzle with Glaze and sprinkle with nuts.
- FOR GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
SOUR CREAM PUMPKIN BUNDT CAKE
An easy pumpkin Bundt® cake with a brown sugar swirl. The cake is great on its own, but a simple vanilla or cream cheese glaze would be a welcome addition.
Provided by Kim
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.
- Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.
- Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.
- Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.
- Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.
- Place pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow cake to cool in pan 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.
Nutrition Facts : Calories 464.4 calories, Carbohydrate 67.2 g, Cholesterol 106 mg, Fat 19.6 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 11.7 g, Sodium 470 mg, Sugar 40 g
SOUR CREAM BUNDT CAKE
Make and share this Sour Cream Bundt Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream margarine and sugar.
- Add egg yolks and sour cream. Mix till nice and fluffy.
- Add flour, baking powder and baking soda. Mix well.
- Beat egg whites till STIFF, then fold into mixture.
- Pour batter into a greased and floured Bundt cake pan.
- Sprinkle the topping of sugar, cinnamon and nuts over top of batter.
- Dot with little small, thin pats of margarine.
- BAKE at 325° for one hour or till done.
- Cool 15 minutes before turning out of pan.
Nutrition Facts : Calories 373.4, Fat 23.8, SaturatedFat 5.8, Cholesterol 61.3, Sodium 340.5, Carbohydrate 36.6, Fiber 1, Sugar 21.2, Protein 4.7
SOUR CREAM PUMPKIN CAKE
The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. -Elaine Holmberg, Norfolk, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.
Nutrition Facts : Calories 564 calories, Fat 21g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 556mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN STREUSEL BUNDT CAKE
This is a Libby's recipe and is it good! Really impressive when it is cut and the streusel filling peeks through. Great for the holidays.
Provided by Aroostook
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 12 cup bundt pan.
- Streusel: Combine brown sugar, spices in a small bowl.
- Cut in butter until crumbly.
- Set aside.
- Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
- In a large bowl beat butter and sugar until fluffy.
- Add and beat in eggs one at a time.
- Add pumpkin, sour cream and vanilla.
- Beat well.
- Beat in flour mixture.
- Spoon half of the batter into the pan.
- Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
- Top with remaining batter, making sure batter does touch the sides of the pan.
- Bake for 55-60 minutes.
- Cool in the pan for 30 minutes.
- Turn out onto wire racks in order to cool completely.
- Turn out on serving plate.
- Drizzle with glaze.
SOUR CREAM BUNDT CAKE
Easy, delicious, moist cake that is always a hit. My husband loves to have this in the morning for breakfast.
Provided by Babybub
Categories Dessert
Time 1h15m
Yield 14-18 serving(s)
Number Of Ingredients 8
Steps:
- Combine cake mix, sugar, eggs, oil, and sour cream in mixer until smooth.
- Fold in chopped nuts.
- Is a separate bowl, mix brown sugar and cinnamon.
- Grease a bundt pan with butter then line with flour.
- put 1/3 of the brown sugar/cinnamon mixture in the bottom of the pan.
- Put 1/2 the cake batter in the pan.
- Place another 1/3 of the brown sugar/cinnamon mixture on the batter.
- Place the other 1/2 of the cake batter on top.
- Top with remaining 1/3 brown sugar/cinnamon mixture.
- Bake at 350 for 60-65 minutes.
Nutrition Facts : Calories 417.5, Fat 26.3, SaturatedFat 5.3, Cholesterol 68.4, Sodium 273.3, Carbohydrate 42.2, Fiber 1.2, Sugar 27.3, Protein 5.2
PUMPKIN-CREAM CHEESE BUNDT® CAKE
This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it's delicious nevertheless. It's not overly sweet and goes great with a cup of coffee. It also seems to taste better the next day, as the spices seem to come out a little more the longer the cake sits.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).
- Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
- Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
- Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
- Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
- Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
- Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 62 g, Cholesterol 128.2 mg, Fat 22.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 13.5 g, Sodium 567.7 mg, Sugar 35.3 g
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