It’s a cake!
Yes, time for another cake.
I’ve recently baked two, actually, but I’ll post them one at a time.
This cake also involved the first butchering of one of my big blue pumpkins.
Details follow the recipe.
This cake is from the recipe, Pumpkin Bundt Cake, posted in the New York Times. I can’t look at it any longer as I’ve used up my free page-views for the Times for the month, so no more info but I did manage get the link.
As usual, minor changes were made: fresh pumpkin for canned, a different mix of spices, sugars, etc.
It was fantastic…. But the glaze was more of a frosting than a glaze. Next time I will add 2 – 3 more Tbs of water and make a proper glaze.
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Pumpkin Cake with Maple Browned Butter Frosting
This is a great holiday dessert – Thanksgiving or Christmas. It can be made ahead and keeps well.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings 1x
- Category: Desserts
- 3 cups (390gr) flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp black pepper
- 1 cup (240gr) dark brown sugar, packed
- 1 cup (200gr) white sugar
- 1/2 cup (115gr) butter, soft
- 1/2 cup (120ml) olive oil
- 2 large eggs
- 2 cups (450gr) pumpkin puree
- 1/2 cup (150gr) Greek yogurt
- Maple Browned Butter Frosting:
- 2 tbs (45gr) butter
- 1 cup (100gr) powdered sugar
- 1/4 cup (60ml) maple syrup
- 1 tbs water (for glaze add 2 – 3 tbs more water)
- 2 – 3 tbs pepitas (pumpkin seeds), toasted, optional
- Butter and flour a 10″ (25cm) tube pan
- Preheat oven to 350F (175C)
- Combine first 9 ingredients (flour through pepper) in a bowl, mix well and set aside.
- Cream butter, olive oil and both sugars. Beat on medium-high 3 minutes until light and fluffy.
- Add egg, one at a time, and beat well after each addition.
- Add pumpkin, yogurt, and mix well.
- Add dry ingredients, folding in gently with a spatula until well combined.
- Pour into prepared pan. Tap a few times on the counter to release any bubbles.
- Bake, 55 – 65 minutes, or until toothpick inserted into cake comes out clean.
- Remove and cool for 20 minutes.
- Run a knife around the edges to loosen, then remove cake from pan and allow to cool completely on a rack. Put parchment paper on rack first to allow you to easily slide onto a cake plate. Paper will slip out from under cake after it’s on the plate.
- Cook butter over medium heat, stirring occasionally, until golden brown.
- Pour into a bowl, whisk in powdered sugar and maple syrup.
- Add 1 – 3 tbs water, depending on how you like it.
- When cake is completely cool – frost it.
- Sprinkle with pepitas..
- Slice and serve.
If you use canned (tinned) pumpkin, make sure it’s pure – nothing at all added.
You could also use cooked butternut squash.
Keywords: pumpkin cake, butternut squash, winter squash
Obviously, this cake takes more time if you have to cook the pumpkin first.
This is my blue pumpkin, aka: Crown Prince Squash,
I guess it’s kind of a gray-blue now that it’s been in the dark cellar for a month.
This was the smallest one so I managed to cut it in half with my cleaver and mallet.
Mon mari will have to do the big ones with his machete – outside.
I clean it, then cut it into big chunks. I add a cup (or so) of water to the bottom of the pan, cover it with foil and roast, 350F (175C) for 90 minutes, or until very, very soft. Then I let it cool, still covered.
When I take the flesh out it’s the consistency of a puree and ready to use in baking or as a creamy soup.
I got about 10 cups of pumpkin from this one.
Eight more to go…..
I see a lot of soup in our future.