The 'Pumpkin Spice Emulsion' I use in this recipe produces a bundt cake that tastes just like a light, fluffy, pumpkin spiced, cake donut! The glaze gets spooned over the cake when it's cooled but, you only want a thin, fine coating (think donut glaze). This cake doesn't need a heavy frosting. I do glaze this before moving to my cake stand or serving plate as it drips down and you don't want your cake sitting in a puddle of glaze. There is a short cut for this recipe which I noted below. If you cannot find baking emulsions locally, they can be ordered online. Emulsions bake up much better as they don't lose their flavor to the heat of baking. I highly suggest trying this bundt with 'Pumpkin Spice Emulsion'. ~Enjoy! Diane Pumpkin Spice Bundt Cake w/ Vanilla Bean Donut Glaze Ingredients:
**Glaze: 1 tsp vanilla bean paste or extract 1 cup powdered sugar 3 Tbs milk Preheat oven to 350 degrees F. In a large bowl of a stand mixer, mix all ingredients together for 3 minutes on high (start low until ingredients are incorporated and then turn as high as you can get your mixer without flinging mix all over your walls). Pour into a greased bundt pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in pan for 15-30 minutes, then invert onto a cooling rack until completely cooled before **glazing. Recipe Note: want to hit the "easy button" on this recipe - replace the first 6 cake ingredients with a box of white cake mix! Recipe & Photos by: Diane Baker for Canning and Cooking at Home
0 Comments
I bought and thought I'd try some baking emulsion...the taste withstands the heat of baking better then an extract. I am fully impressed! I can't wait to try the buttery emulsion in my regular baked goods! I can only imagine how this will enhance my jams and jellies too!! This is a simple recipe and I dusted with powdered sugar before serving...a nice cinnamon/vanilla frosting would have been just as good but, these bars were being served in the morning with coffee so, I went with a simple dusting and it lets the spiced cake shine through... Enjoy! ~Diane
Pumpkin Spice Bars Ingredients 1 box vanilla cake mix 1 cup sugar 1 cup flour 1 cup pureed pumpkin ( not pureed pumpkin pie filling) 1 1/2 teaspoon pumpkin pie spice 1 teaspoon spiced pumpkin pie emulsion or pure vanilla extract 3 eggs, room temperature Instructions Preheat oven to 350. Spray 9x13 cake pan with baking spray made with flour. Set aside. In a mixing bowl, sift together dry ingredients. In another bowl, combine wet ingredients. Add wet ingredients to dry ingredients and beat in electric mixer for 2 minutes. Be sure to scrape down sides of bowl after 1 minute. Add batter into prepared pan and bake for 35 minutes or until toothpick inserted into middle comes out clean. Remove from oven and let pans cool on cookie rack for 10 minutes. Once cooled, sprinkle with powdered sugar and cut cake into squares from pan and serve. This cake can be prepared in two 8" cake pans too (frosting for a full cake below) ********************************** If you want to Frost: Cinnamon vanilla frosting 4 sticks unsalted butter, softened 4 cups powdered sugar 1 teaspoon pumpkin pie emulsion or pure vanilla extract 1/2 teaspoon cinnamon To prepare frosting; In an electric mixer, beat butter for 5 minutes on high speed until light and fluffy and double in volume. Add powdered sugar 1/2 cup at a time on low speed until combined and then increasing to high speed for one minute after each addition. Repeat until all sugar in incorporated making sure to scrape down bowl. Stir in pumpkin pie emulsion or vanilla and cinnamon on low speed until fully combined Recipe adapted from: Buttercream Bakehouse Photos by: Diane Baker for Canning and Cooking at Home Pumpkin Cake with Cream Cheese Frosting
Ingredients: For the Pumpkin Bars/Cake: 4 eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon a dash of nutmeg 1 teaspoon salt 1 teaspoon baking soda For the Cream Cheese Frosting: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract Directions: Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, salt and baking soda. Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely. In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin cake an cut into bars. Refrigerate any leftovers. Recipe adapted from: SweetPeas Kitchen Photos by: Diane Baker for Canning and Cooking at Home |