Pumpkin-ginger bundt cakes with browned butter glaze
This recipe can work in a number of ways, as one large bundt cake, as mini bundt cakes, or as cupcakes. Separating the eggs, beating the whites, and folding the batter together makes for a light cake full of rich spicy pumpkin flavor.
This past weekend the pumpkin cravings hit me hard. It feels like everything good about fall here in D.C.: crisp cold morning, sunny warm afternoons, skirt and scarf and no jacket necessary kind of weather. Basically the perfect time of year for a hot cup of coffee accompanied by a spicy pumpkin-y baked good.Skip to next paragraph
Mollie Zapata started baking cookies with her mom in California back before she can remember and hasn't stopped since. She lives in Washington, DC, where she works at a human rights organization by day and bakes cakes for her friends, roommates, and co-workers by night. Mollie blogs at www.eatrunread.com.
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Saturday afternoon/evening I turned up some music, put on my apron, and made something delicious that I've been eyeing all week – pumpkin-ginger bundt cakes with browned butter glaze.
There’s something almost cake donut-y to the texture, and the slight crunch of sugar in the browned butter glaze might be my new favorite thing. I think the awesome light-but-dense texture of the cake (I know that’s a oxymoron, but if you try them you’ll know what I mean) can be attributed to all of the beating time – seriously, that butter and those eggs didn’t know what hit them! – and subsequent careful folding to keep it all from going flat and overmixed.
My love of all things pumpkin has been well-documented on Eat. Run. Read., but I think this is my favorite pumpkin cake/cupcake recipe to date!
As the original recipe warns, be sure to thoroughly grease and flour your pans! You don’t want to lose any of these babies to sticking. I have a silicone mini bundt pan, which makes it easier to push the cakes out.
Pumpkin-Ginger Bundt Cakes with Brown Butter Glaze
Adapted from Une Gamine Dans La Cuisine
Yield: 6 mini bundt cakes plus about 12 medium-sized cupcakes (or one large bundt cake) – I tend to make very small cupcakes, so I ended up with 6 mini bundts and 18 cupcakes.
Printable recipe3/4 cup (1-1/2 sticks) unsalted butter, softened to room temperature
2-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1-1/2 teaspoons of cinnamon
1/4 teaspoon nutmeg
4 eggs, separate the yolks and the whites
2 teaspoons vanilla extract
2 cups dark brown sugar
1-1/2 cup unsweetened pumpkin pureé
1/4 cup of canola oil
For the glaze:
4 tablespoons (1/2 stick) unsalted butter
1 cup powdered sugar
2 tablespoons whole milk (or half & half)
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