Pumpkin-Chai Bundt Cake

Pumpkin-Chai Bundt Cake

The rich, warm flavors of fall come alive in this beautiful Pumpkin-Chai Bundt Cake.

Pumpkin-Chai Bundt Cake
 
Yield: 20 servings
Ingredients
  • 2 cups plus 1½ teaspoons all-purpose flour, divided
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons baking powder
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon baking soda
  • ½ teaspoon plus 1 pinch salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cloves
  • 1¼ cups canned pumpkin purée
  • ¼ cup whole buttermilk
  • 1 teaspoon vanilla extract, divided
  • ¾ cup unsalted butter, softened
  • ¾ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 6 ounces cream cheese, softened
  • 2 tablespoons confectioners’ sugar
  • 1 tablespoon heavy whipping cream
  • 1 egg yolk
  • 1 recipe Caramel Icing (recipe follows)
  • Garnish: chopped toasted pecans
Instructions
  1. Preheat oven to 350°.
  2. Spray a 10-cup Bundt pan* with baking spray with flour.
  3. In a large bowl, combine 2 cups flour, cinnamon, baking powder, ginger, cardamom, baking soda, ½ teaspoon salt, nutmeg, black pepper, and cloves, whisking well.
  4. In a small bowl, combine pumpkin purée, buttermilk, and ½ teaspoon vanilla extract, stirring to blend.
  5. In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add eggs, one at a time, beating well after each addition. Add half of flour mixture, then pumpkin purée mixture, and then remaining half of flour mixture.
  6. In a smaller mixing bowl, combine cream cheese, confectioners’ sugar, cream, remaining 1½ teaspoons flour, remaining ½ teaspoon vanilla extract, and remaining 1 pinch salt. Beat at medium-high speed with a mixer until well blended. Add egg yolk, beating until incorporated.
  7. Spread half of pumpkin batter into prepared pan. Using a spoon, make a channel in batter. Drop spoonfuls of cream cheese mixture into channel. Top with remaining pumpkin batter. Tap pan on countertop to level batter and reduce air bubbles. Using an offset spatula, smooth batter.
  8. Bake until edges are golden brown and a wooden pick inserted in the center comes out clean, 43 to 47 minutes.
  9. Let cool in pan for 10 minutes.
  10. Turn out cake onto a wire cooling rack, and let cool completely.
  11. Just before serving, transfer cake to a decorative cake plate or stand. Drizzle cake with warm Caramel Icing.
  12. Garnish with toasted pecans, if desired.
Notes
*We used Nordic Ware’s Elegant Party Bundt Pan, nordicware.com.

Caramel Icing
 
Yield: 1 cup
Ingredients
  • ½ cup salted butter
  • ½ cup firmly packed light brown sugar
  • ¼ cup whole milk
  • 1 cup confectioners’ sugar
  • ½ teaspoon vanilla extract
Instructions
  1. In a medium saucepan, melt butter over medium-high heat. Add brown sugar and milk, and bring to a boil. Boil for exactly 2 minutes, stirring constantly. Remove from heat, and add confectioners’ sugar and vanilla extract, whisking to combine.
  2. Use immediately.
From TeaTime, September/October 2011

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