Tuesday, December 2, 2008

Baking Without Butter: Pumpkin Bundt Cake

This cake was added on to the Thanksgiving menu at the eleventh hour at the insistence of my youngest daughter. Thank goodness! It's a great cake to have around. It was nibbled on by house guests over the weekend.

I made cupcakes out of the same batter last year, and frosted them with Cream Cheese Frosting. They were good, but this lighter cake was much more popular. Besides, what good is it to bake without butter and then slather the finished cake with butter, cream cheese and sugar?

The recipe came from a 1997 issue of Food & Wine which I clipped and stored in my cookbook (my cookbook is a binder filled with page protectors). I've only tinkered with it slightly.

Years ago, at the request of a client in Telluride, I made a pumpkin by baking two bundt cakes and inverting one on top of the other, with a layer of frosting in between. For a stem, I inserted an upside down cupcake in the hole on the top cake. I frosted the orb with orange-tinted cream cheese frosting and the stem with green. It was a hit.

Pumpkin Bundt Cake
Print recipe only here

Makes one 12-cup bundt cake. Half the recipe makes 12 cupcakes or a 6-cup bundt.

Preheat oven to 350°

Spray a bundt pan or muffin tin with canola spray.

Sift together:

* 3 1/3 cups flour
* 1 ½ t salt
* 1 t baking soda
* 1 t baking powder
* 1 T ginger
* 2 t cinnamon
* 1 t nutmeg
* ½ t cloves

In a mixing bowl, beat together (I use my stand mixer here):

* 2 ¾ cup sugar
* ¾ cup canola oil
* 4 eggs

Add and combine:

* One 15-ounce can pumpkin purée
* 2/3 cup warm water

Add the dry ingredients to the mixer and mix well, scraping the bottom and sides of the bowl to incorporate thoroughly. Transfer to the pan and bake (about 25 minutes for cupcakes and about 50 minutes for the large bundt). The cake will be golden, firm and pull from the sides when it is done. Let cool in the pan for about 10 minutes, then invert onto a serving plate.

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I've waxed snarky on Rachel Ray in the past, but here's a recipe from her that is great: Pumpkin Whoopie Pies. My good friend Crissy fed me these and I loved every bite. Ray Ray calls for something called pumpkin pie spice which I don't buy. If you don't either, just substitute 1 ½ t ginger, 1 t cinnamon, ½ t nutmeg and a pinch of cloves.

2 comments:

Kim Wilkinson said...

Katie

Thanks for the great recipe. I made it last night. My kids loved it!

Kim

Katie Fairbank said...

so glad! i bet they'd like the gingerbread too - see recent post. :)