Best 3 White Chocolate Ribbon Pumpkin Cake And Maple Glaz Recipes

WHITE CHOCOLATE RIBBON PUMPKIN CAKE WITH MAPLE GLAZE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a large bundt pan or spray with flour added baking spray.
• Prepare filling. Place white chips in a microwave safe bowl and microwave on high for 1 1/2 minutes, stopping every 30 seconds to stir. You can use high or 50% power. I recommend 50% power for stronger microwaves, as there is less chance the white chocolate will seize.
• In a small mixing bowl, beat softened cream cheese, sugar and vanilla until smooth. Stir in the melted white chocolate. Set mixture aside.
• In a medium bowl, combine flour, salt, baking powder, baking soda and cinnamon. Set aside.
• In a mixing bowl, beat softened butter and sugar until fluffy. Beat in vanilla extract. Beat in eggs, one by one and continue beating on high speed of electric mixer for 1 minute or until mixture is light. Stir in pumpkin. By hand or using low speed of mixer, stir in flour mixture.
• Pour about one third of the pumpkin batter into bundt pan. Pour white filling over pumpkin batter, keeping white batter away from sides of pan as much as possible. Pour remaining pumpkin batter over white batter.
• Bake for 55 minutes or until cake begins to pull away from sides of pan. Let cool in pan for 10 minutes; Turn from pan. Let cake cool completely before glazing.
• Prepare glaze. Stir together sifted powdered sugar, maple syrup, 2 tablespoons of cream and salt. Beat until smooth. If glaze is too thick, add remaining tablespoon of cream. Drizzle over cooled cake; Store cake in refrigerator.

PUMPKIN WHITE CHOCOLATE CAKE

Steps:

• Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
• In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
• Beat on low speed until moistened.
• Beat on medium speed for 2 minutes.
• Stir in chips.
• Pour into prepared pan.
• Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
• Cool in pan for 25 minutes Then invert on wire rack to cool completely.
• Place on serving plate.
• Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
• Remove from heat.
• Stir in white chocolate chips and stir until smooth.
• Add cinnamon and stir in well.

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE

Steps:

• Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
• Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
• Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
• Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
• Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.