Happy New Year!
2012 was a great year and here’s hoping that 2013 brings even more deliciousness your way!
I am having a bit of a fascination with bundt cakes of late.They are super elegant with not a lot of effort. All the work is done for you; right within the intricate designs of the beautiful bundt pan! Add just a drizzle of simple glaze or a dusting of powdered sugar and your gorgeous cake is all ready!
Its design was inspired by the European Gugelhupf fruitcake. This soft dough cake is traditionally dotted with brandy soaked raisins and nuts and then cooked in an enamel ring shaped pan. In the 1950's The Nordic Ware company took this design and popularized it with its aluminum version - the Bundt pan!
Today, one can find variations on the classic circular design in many shapes - sandcastles, stadiums, roses, stars and more. Bundt cakes are such a part of Americana that even the Smithsonian has devoted a collection to the original Nordic Ware bundt cake pans!
Pumpkin Spice Bundt Cake with Cream Cheese Glaze
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| With cold weather howling outside, just the mouthwatering aromas drifting out of my warm kitchen made making this Pumpkin Spice Cake from Martha Stewart so worth it! |
1/2 cup unsalted butter, melted
2 1/2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin puree
Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl whisk flour, baking soda, salt, and pumpkin-pie spice.
3. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined.
4. Add dry ingredients to pumpkin mixture, and mix gently until smooth.Turn batter into pan, and smooth top. 5. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes.
6. Cool cake 10 minutes in pan, then turn out of pan, and cool completely on a rack.
Make Cream Cheese Frosting: In a medium bowl, whisk butter, cream cheese, and powdered sugar until smooth. Spread top of cooled cake with frosting. Cut cake into slices to serve
2. In a medium bowl whisk flour, baking soda, salt, and pumpkin-pie spice.
3. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined.
4. Add dry ingredients to pumpkin mixture, and mix gently until smooth.Turn batter into pan, and smooth top. 5. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes.
6. Cool cake 10 minutes in pan, then turn out of pan, and cool completely on a rack.
Make Cream Cheese Frosting: In a medium bowl, whisk butter, cream cheese, and powdered sugar until smooth. Spread top of cooled cake with frosting. Cut cake into slices to serve
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| Moist and delicious! |
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| slicing a second piece! |
I absolutely love pumpkin, and the cream cheese frosting looks delectable. One of my favorite fall coffee cakes is pumpkin with brown sugar streusel. You can find the recipe on my blog.
ReplyDeleteSo glad I found your blog on Photograzing!
http://letslivelavida.blogspot.com/