Skip to: Content
Skip to: Site Navigation
Skip to: Search


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.

(Page 2 of 2)



1. Preheat the oven to 350 degrees F. Grease and flour a 6-well mini bundt pan, and line a 12-muffin/cupcake pan.  

Skip to next paragraph

Mollie Zapata lives in Boston, where she is a graduate student by day and bakes for her friends, roommates, and classmates by night. She balances her decadent baking creations with healthy "real" meals, and loves creative flavor combinations, epic layer cakes, and exploring new ingredients.  Mollie blogs at www.eatrunread.com.

Recent posts

2. In a large mixing bowl, sift together the cake flour, baking powder, salt, ginger, cinnamon, and nutmeg and set aside.

3. In a large bowl with a beater (or a stand mixer fitter with the paddle attachment), beat the butter on medium speed until creamy (about three minutes). In 1/2 cup increments add the brown sugar, beating well after each addition and scrapping down the bowl as necessary. Once all the sugar has been added, beat everything together on medium speed for 3 or 4 minutes.

4. Scrape down the sides of the bowl. Add the egg yolks and beat on low until incorporated. Add the pumpkin pureé and oil, and vanilla, and beat until smooth.

5. In a separate medium-sized bowl, beat the egg whites on medium-high speed until soft peaks form (if you’re using the same eggbeater, wash it before doing the egg whites, otherwise they won’t work). 

6. Now switch to a large rubber spatula. Fold in about 1/3 of the flour mixture. (How to fold: Cut down through the center and bring the heavier mixture back up to the top. Think down-across-up-and-over. Turn the bowl as you are doing this. Do not stir!) Keep folding until the flour has disappeared. Repeat with the remaining flour. 

7. Gently fold the egg whites into the batter.

8. Spoon the batter into the prepared bundt pan and muffin/cupcake tins. Bake for 25 minutes, or until the tops spring back when lightly pressed and a thin knife inserted into the center comes out clean. Remove the cake pan from the oven and place onto a cooling rack. Let the cakes sit in the pan for 10-15 minutes, before inverting onto a cookie rack to finish cooling. 

9. Cool completely before adding the glaze. 

For the glaze: 

1. In a small saucepan, melt the butter over low heat. Once melted, increase the heat to med-high and cook until the butter turns brown (about 5-8 minutes). You will know when the butter is ready by it's nutty fragrance and brown-tinged bubbles. (Do not walk away! There is a fine line between browned and burnt!) 

2. Pour the butter into a bowl and add the powdered sugar, salt, and milk. Quickly whisk until blended and smooth (it hardens fast). Immediately drizzle the glaze over the cakes and muffins. 

Related post from Eat. Run. Read: Pumpkin streusel pancakes

Sign-up to receive a weekly collection of recipes from Stir It Up! by clicking here.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

Permissions

  • Weekly review of global news and ideas
  • Balanced, insightful and trustworthy
  • Subscribe in print or digital

Special Offer

 

Doing Good

 

What happens when ordinary people decide to pay it forward? Extraordinary change...

Endeavor Global, cofounded by Linda Rottenberg (here at the nonprofit’s headquarters in New York), helps entrepreneurs in emerging markets.

Linda Rottenberg helps people pursue dreams – and create thousands of jobs

She's chief executive of Endeavor Global, a nonprofit group that gives a leg up to budding entrepreneurs.

 
 
Become a fan! Follow us! Google+ YouTube See our feeds!