Tag Archives: October

Pumpkin Spice Bundt Cake With Peekaboo Cream Cheese Filling

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Pumpkin Spice Bundt Cake with Cream Cheese

Pumpkin Spice Bundt Cake with Cream Cheese

Now that it almost October, I’m starting to go pumpkin crazy again. This month’s issue of Fine Cooking features Holiday Pumpkin Desserts on the cover, and I was inspired by a Bundt cake featured inside. I adapted this recipe from that one, pumping up the spice a bit and making other little tweaks. The result is a moist flavorful pumpkin cake that was a hit at the church coffee hour this morning. Bundt cakes are so rewarding because they always come out looking great and aren’t that difficult to pull off. Powdered sugar is the perfect finish and a lot easier than frosting!

The filling includes crystallized ginger mixed in with the cream cheese and sour cream. Don’t skip it. It makes it have real zing. To finely chop it, I just dumped it in this MiniPrep:

And to grind the nutmeg, I used a microplane grater, like this one:

Pumpkin Spice Bundt Cake with Cream Cheese

Pumpkin Spice Bundt Cake with Cream Cheese

 

Pumpkin Spice Bundt Cake With Peekaboo Cream Cheese Filling
 
Prep time
Cook time
Total time
 
Pumpkin Spice Bundt Cake with Cream Cheese
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 12 oz. cream cheese, softened (1.5 packages of Philadelphia)
  • ½ cup sour cream
  • ½ cup granulated sugar
  • ½ tsp. ground ginger
  • ¼ tsp. salt
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • ½ cup finely chopped crystallized ginger (I used a Cuisinart Mini Prep to chop mine)
  • 2¼ cups unbleached all-purpose flour
  • 2 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbsp. ground ginger
  • 1 Tbsp. ground cinnamon
  • ½ tsp. freshl ground nutmeg (I use a microplane grater)
  • ½ tsp. ground cloves
  • 1 15-oz. can pure pumpkin purée
  • 1½ cups granulated sugar
  • ¾ cup vegetable oil
  • 4 large eggs
  • 2 tsp. pure vanilla extract
  • Confectioners’ sugar, for dusting
Instructions
  1. For the cream cheese filling:
  2. In a stand mixer beat the cream cheese, sour cream, sugar, ginger, and salt on medium speed until well combined.
  3. Add each egg, one at a time, beating after each addition until mixed thoroughly.
  4. Chop the crystallized ginger in a Cuisinart MiniPrep. It will glom together because it's sticky, but don't worry. Once added to the cream cheese mixture, it will distribute.
  5. Add the vanilla and the crystallized ginger to the cream cheese mixture and blend. Transfer to a bowl and set aside.
  6. For the cake:
  7. Preheat the oven to 350°F. Spray a Bundt pan generously with nonstick cooking spray.
  8. In a separate bowl, mix the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves.
  9. In the bowl of the stand mixer, blend the pumpkin, sugar, oil, eggs, and vanilla until smooth.
  10. Add the ⅓ of the dry ingredients, and whisk until well blended. Then add another third and blend and repeat.
  11. Fill the prepared Bundt pan with about half of the cake batter.
  12. Stir the filling to distribute the chopped ginger.
  13. Create a trough in the batter with the back of a large spoon and then try to pour the cream cheese filling into the trough. Don't worry if it spills over.
  14. Spoon the remaining batter on top and spread to evenly over the top.
  15. Bake until a sharp knife inserted to the bottom comes out clean, about 50 to 60 minutes.
  16. Cool on a rack for 10 to 15 minutes and then invert onto a serving plate and remove the cake pan.
  17. Cool completely.
  18. You can refrigerate the plastic-wrap covered cake for up to 2 days.
  19. When ready to serve, dust the cake with confectioners’ sugar.

Pumpkin Spice Bundt Cake with Cream Cheese Filling

Pumpkin Spice Bundt Cake with Cream Cheese Filling

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

The most popular post on this blog, hands down, is My Ultimate Pumpkin Bread post, and one of my personal favorites is my Zucchini Bread post, so now that it’s October, I thought, why not do a mashup? The spices for pumpkin and zucchini bread are so similar, it seems like a marriage made in heaven. And, I’ve been getting a lot of zucchini in my weekly produce box from Full Circle lately.

This version came out perfectly moist. Make sure you squeeze the excess water out of your shredded zucchini. Just press between paper towels before adding to the mixture. I used this kind of grater to prepare the zucchini:

Play with the sugar to meet your tastes. I’ve tried it with 2 cups and it’s perfect for folks who don’t like their quick breads too sweet. I prefer it with 2 1/2 or even 3 cups of sugar.

This recipe makes 2 loaves!

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread
 
Prep time
Cook time
Total time
 
My two favorite quick breads - in one!
Author:
Recipe type: Bread
Serves: 20
Ingredients
  • 3 cups unbleached, all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp salt
  • 3 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ⅛ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 2½ cups granulated sugar
  • 2 sticks butter, softened
  • 4 eggs
  • 1 cup milk
  • 1½ cups grated zucchini (about 2 medium zucchini)
  • 1 15 oz can of pureed pure pumpkin
Instructions
  1. Preheat the oven to 350˚F and spray 2 9-inch loaf pans with cooking spray.
  2. Mix the dry ingredients in a large bowl (including the sugar).
  3. In the bowl of a large standup mixer, cream the butter. Then add the eggs, one at a time, and beat until fully incorporated. Add the milk and beat until mixed. Add the pumpkin and zucchini and mix on medium until blended.
  4. Take bowl away from standup mixer. Add bowl of dry ingredients and stir with a wooden spoon until all is moistened. Do not overmix.
  5. Bake for 45 - 60 minutes or until top is golden brown and a knife inserted comes out clean. Allow to cool for at least 10 minutes before removing from the pan.

 

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