APRICOT FILLED PUMPKIN CAKE WITH BROWN BUTTER FROSTING
Provided by Connie
Time 3h
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan and lightly flour.
- In small bowl, mix all streusel ingredients together except the apricots. When fine crumbs form, stir in apricots; set aside.
- In medium bowl, whisk together 3 cups of flour, baking powder, cinnamon, ginger and salt, set aside.
- In large bowl, cream 1 cup butter and granulated sugar with an electric mixer on medium speed, scraping bowl occasionally until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in pumpkin.
- On low speed, gradually beat in flour mixture until blended. Fill cake using the above pictorial.
- Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in cake comes out clean and top is golden brown. Cool 15 minutes. Remove cake from pan and cool for about 1 hour before frosting.
- Meanwhile, in a 2-quart saucepan, heat butter over medium heat, stirring continuously until light golden brown; cool slightly.
- Stir in powdered sugar and milk until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency is developed.
- Spoon frosting over cake allowing some to drip down the sides. Garnish with apricots.
PUMPKIN TRUFFLE POUND CAKE WITH BROWNED BUTTER ICING
Hide a luscious surprise--a thick band of semisweet chocolate--in the center of this rich cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside.
- In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
- In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
- Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
- Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown. Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir. Drizzle over cake.
Nutrition Facts : Calories 510, Carbohydrate 60 g, Cholesterol 135 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 40 g, TransFat 1 g
PUMPKIN CAKE WITH BROWN BUTTER ICING
When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
- In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
- Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
- Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.
APRICOT-FILLED PUMPKIN CAKE WITH BROWNED BUTTER FROSTING
Take spiced pumpkin Bundt cake to a whole new level with a tunnel of sweet apricot filling running through each piece. Sprinkle with chopped dried apricots for a fantastic finish.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour. (Do not use dark or nonstick pan.)
- In small bowl, mix all filling ingredients except apricots with fork until fine crumbs. Stir in 1/2 cup chopped apricots; set aside.
- In medium bowl, mix flour, baking powder, cinnamon, ginger and salt; set aside.
- In large bowl, beat 1 cup butter and granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture on low speed until blended.
- Spread 3 cups of the batter in pan. With back of spoon, make 1/2-inch-deep tunnel in middle of batter. Spoon filling into tunnel, making sure filling does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.
- Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in cake comes out clean and top is golden brown. Cool 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
- In 2-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until light golden brown; cool slightly. Stir in powdered sugar. Stir in 3 tablespoons of the milk until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency. Spoon frosting over cake, letting some run down sides of cake. Garnish with 1/4 cup chopped apricots.
Nutrition Facts : Calories 470, Carbohydrate 69 g, Cholesterol 115 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 49 g, TransFat 1 g
APRICOT FROSTING
This recipe is from Martha Stewart Kids magazine and is to be used for frosting Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This is a VERY buttery buttercream frosting. :) This is the lighter yellow color stuff in the photo.
Provided by CraftScout
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
- Reduce speed to medium, and add sugar in 1/2 cup at a time.
- Mix in vanilla and Apricot Whip.
- Use immediately or refrigerate airtight up to 3 days and stir before using.
Nutrition Facts : Calories 1101.6, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 21.3, Carbohydrate 73, Fiber 0.1, Sugar 66.4, Protein 1.1
APRICOT LAYER CAKE
"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.
Nutrition Facts : Calories 511 calories, Fat 20g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 82g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love