PUMPKIN SPICE BUNDT CAKE – WITH BROWN SUGAR AND CREAM CHEESE GLAZE
Everything about this pumpkin cake is absolutely perfect: its texture is moist, dense and slightly doughy, even right out of the ice box; doesn’t ever feel dry at all! As for the flavor, the spiciness and sweetness levels are spot on and are heavenly complemented by the slightly tangy Brown Sugar and Cream Cheese Glaze that covers the cake.
The best part is it’s super easy to make… and can totally be enjoyed year round. Not just on Thanksgiving!
I know I’ll be making it often… In fact, I’ve plenty of leftover pumpkin puree; guess what I’ll be using it for?
Ingredients
- FOR THE CAKE
- Dry Ingredients
- 2-1/2 cups (320g | 11.3oz) unbleached all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt (I use Himalayan salt)
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- Wet Ingredients
- 1-1/2 cups (350g | 12.3oz) canned pumpkin puree
- 3/4 cup (180ml) buttermilk, at room temperature
- 2 tbsp blackstrap molasses
- 1 tsp pure vanilla extract, (store-bought or homemade)
- ---
- 1 cup (240g | 8.5oz) butter, room temperature
- 1-1/4 cups (250g | 8.8oz) brown sugar
- 3 large eggs, at room temperature
- Add-ins
- 1 cup (100g | 3.5oz) walnuts, chopped
- FOR THE BROWN SUGAR CREAM CHEESE GLAZE
- 2 cups (400g | 14.1oz) light brown sugar
- 1/4 cup (60ml) heavy cream
- 1/2 package (125g | 4oz) cream cheese, at room temperature
- 1 tsp pure vanilla extract, (store-bought or homemade)
- 1/2 tsp ground cinnamon
- TO GARNISH
- 2-3 tbsp chopped walnuts
Instructions
TO MAKE THE CAKE
- Preheat the oven to 350°F. Grease and flour a 12 cup Bundt cake pan and set aside.
- Combine the dry ingredients in a medium sized mixing bowl; mix well with a whisk until fluffy and thoroughly combined and reserve.
- In a separate bowl, combine the pumpkin puree, buttermilk, molasses and vanilla extract and whisk to combine well. Reserve.
- In a third, larger bowl, combine the butter and brown sugar and beat with an electric mixer at high speed for 2 full minutes. Add the eggs, one at a time, beating well and scraping the sides between each addition and then continue beating for a full minute, until light and fluffy.
- Add half the dry ingredients and mix on low speed until barely just incorporated, then pour in all of the pumpkin mixture and resume mixing on low speed until just combined. Add the rest of the dry ingredients and beat on low until just incorporated.
- Add the chopped walnuts and delicately fold them in with a rubber spatula.
- Transfer the cake batter to the prepared pan, spread well and smooth the top as best as you can and bake for 40 to 45 minutes or until the top is nice and golden brown and a toothpick inserted in the center of the cake comes out clean.
- Place the cake on a cooling rack and let it cool in the pan for 10-15 minutes, then very delicately invert it onto the rack and let it cool completely (refrigerate for a couple of hours to speed up the process)
TO MAKE THE GLAZE
- While the cake is in the oven, combine the brown sugar and heavy cream in a small saucepan and bring to a simmer over low heat, stirring constantly.
- Remove from heat and add the cream cheese; stir until completely melted and well incorporated, then stir in vanilla extract and cinnamon. Set aside and let cool to room temperature.
ASSEMBLE YOUR CAKE
- Place the cake on a cake plate and spoon about half of the glaze all over the top, letting it drizzle a little bit on the sides. Place the cake in the refrigerator for about 15 minutes, or until the glaze is completely set, and then cover the cake with a second coat of glaze.
- Sprinkle chopped walnuts across the top and place the cake in the refrigerator until ready to serve.
- Any leftovers will keep well in the refrigerator for up to a week.
thanks done share recipes to : https://eviltwin.kitchen/pumpkin-spice-bundt-cake/