By Mollie Zapata, Eat. Run. Read
Pumpkin-Ginger Bundt Cakes with Brown Butter Glaze
Adapted from Une Gamine Dans La Cuisine
Yield: 6 mini bundt cakes plus about 12 medium-sized cupcakes (or one large bundt cake) – I tend to make very small cupcakes, so I ended up with 6 mini bundts and 18 cupcakes.
3/4 cup (1-1/2 sticks) unsalted butter, softened to room temperature
2-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1-1/2 teaspoons of cinnamon
1/4 teaspoon nutmeg
4 eggs, separate the yolks and the whites
2 teaspoons vanilla extract
2 cups dark brown sugar
1-1/2 cup unsweetened pumpkin pureé
1/4 cup of canola oil
For the glaze:
4 tablespoons (1/2 stick) unsalted butter
1 cup powdered sugar
2 tablespoons whole milk (or half & half)
1. Preheat the oven to 350 degrees F. Grease and flour a 6-well mini bundt pan, and line a 12-muffin/cupcake pan.
2. In a large mixing bowl, sift together the cake flour, baking powder, salt, ginger, cinnamon, and nutmeg and set aside.
3. In a large bowl with a beater (or a stand mixer fitter with the paddle attachment), beat the butter on medium speed until creamy (about three minutes). In 1/2 cup increments add the brown sugar, beating well after each addition and scrapping down the bowl as necessary. Once all the sugar has been added, beat everything together on medium speed for 3 or 4 minutes.
4. Scrape down the sides of the bowl. Add the egg yolks and beat on low until incorporated. Add the pumpkin pureé and oil, and vanilla, and beat until smooth.
5. In a separate medium-sized bowl, beat the egg whites on medium-high speed until soft peaks form (if you’re using the same eggbeater, wash it before doing the egg whites, otherwise they won’t work).
6. Now switch to a large rubber spatula. Fold in about 1/3 of the flour mixture. (How to fold: Cut down through the center and bring the heavier mixture back up to the top. Think down-across-up-and-over. Turn the bowl as you are doing this. Do not stir!) Keep folding until the flour has disappeared. Repeat with the remaining flour.
7. Gently fold the egg whites into the batter.
8. Spoon the batter into the prepared bundt pan and muffin/cupcake tins. Bake for 25 minutes, or until the tops spring back when lightly pressed and a thin knife inserted into the center comes out clean. Remove the cake pan from the oven and place onto a cooling rack. Let the cakes sit in the pan for 10-15 minutes, before inverting onto a cookie rack to finish cooling.
9. Cool completely before adding the glaze.
For the glaze:
1. In a small saucepan, melt the butter over low heat. Once melted, increase the heat to med-high and cook until the butter turns brown (about 5-8 minutes). You will know when the butter is ready by it's nutty fragrance and brown-tinged bubbles. (Do not walk away! There is a fine line between browned and burnt!)
2. Pour the butter into a bowl and add the powdered sugar, salt, and milk. Quickly whisk until blended and smooth (it hardens fast). Immediately drizzle the glaze over the cakes and muffins.
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