This holiday season bundt cakes are making a comeback! The plethora of alluring designs that have become available since the original 1950s Nordic Ware Bunt Pan allow us all to create gorgeous bakery worthy desserts at home.
The American Classic Bundt Pan was born in Minneapolis “bundt” the popular holiday cake is believed to have evolved from the brioche style fruit cake, Gugelhupf, popular in Germany, Austria and Poland. In the north of Germany, Gugelhupf is traditionally known as Bundkuchen, a name formed by joining the two words Kuchen (cake) and Bund. Bundt pans are also similar in shape to the Polish Babka, traditionally baked during Christmas and Easter seasons. As the holidays are on their Merry way we bring to you two of our favorites, Pumpkin and Bundt!
Browned Butter Pumpkin Cake
3/4 Cup Butter (Unsalted)
3/4 Cup Pecan (halves or pieces)
2 Cups Light Brown Sugar (Packed)
2 tsp Flour (All Purpose)
3 Cups Flour (All Purpose)
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
3/4 tsp Salt (iodized)
1 1/2 Tbsp Ground Cinnamon
1/4 tsp Ground Cloves
3 Lg Eggs
1 tsp Vanilla Extract
1 1/2 Cups Libby’s Pure Pumpkin
1.) In small Sauce Pot melt butter over medium heat and reduce to brown and fregrant. (Burre Noisette) Remove from heat and cool in melt and shatter proof bowl. Chill for 2 hours or Freeze for 30 minutes.
2.) Preheat oven to 325 degrees fahrenheit. Grease and flour 10 inch fluted bundt pan.
3.) For Filling: Combine 1/2 cup Brown Sugar, Pecans, 2 tsp Flour, 3 Tbs Soft Butter. Work together with fingers to make a crumble mixture. Set aside.
4.) Sift together Flour, Salt, Baking Powder and Soda and set aside.
5.) Beat the remaining butter or medium for 30 seconds until fluffy. Beat in the remaining brown sugar until fluffy. Add vanilla and eggs one at a time until just combined.
6.) Add Flour to batter mixture in thirds alternating with adding the Pumpkin until fully combined.
7.) Scoop half of the batter into the bundt pan and spread evenly. Sprinkle the filling evenly over batter and scoop the remaining better on top.
8.) Bake at 325 degrees Fahrenheit for 50 minutes. Cool 15 minutes, remove from pan and cool an additional 40 minutes.
After cooled drizzle with Spiced Glaze and serve.
1 Tbsp Libby’s Pure Pumpkin
2 Tbsp Whole Milk
1 Cup Powdered Sugar – Sifted
1 Tbsp Ground Cinnamon
1 1/2 tsp Nutmeg (Ground)
1/2 tsp Ground Cloves
Whisk Milk and Pumpkin. Sift and whisk in Spices and Powdered Sugar. Add extra spice to preferred taste.
Glaze will thicken and dry.
We hope you enjoy this recipe in your home soon and Happy Holidays!