Best 3 Ana Gourmet Cinnamon Pumpkin Bundt Cake Recipes
Welcome to the world of baking delight, where we unveil the secrets of creating the perfect "Ana Gourmet Cinnamon Pumpkin Bundt Cake." This moist and flavorful cake is a true masterpiece, combining the warm flavors of cinnamon and pumpkin with a tender crumb and a delightful glaze. Whether you're a seasoned baker or a novice in the kitchen, this detailed guide will lead you through each step, ensuring that your culinary journey ends with a sweet success. Get ready to tantalize taste buds and create a dessert that will be the star of any gathering, leaving your friends and family craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE
The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!
Provided by thedailygourmet
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
- Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
- Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
- Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
- Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 71.6 g, Cholesterol 51.6 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 425.6 mg, Sugar 41.4 g
ANA GOURMET: CINNAMON PUMPKIN BUNDT CAKE
A dense, spicy pumpkin bunt cake so good it has to be fattening, but it's not ;). Made with healthy, filling oat bran, pumpkin purée, whole wheat flour, apples and real maple syrup, it's high in nutriens, vitamins and minerals (not to mention fiber) and low in calories, making it perfect for the dessert savvy ana or health nut.
Provided by Chef Roxanne D.
Categories Dessert
Time 1h40m
Yield 1 10 inch bunt cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven at 325°F Lightly grease a 10 inch bunt pan with cooking spray and set aside.
- Combine and mix the dry ingredients in a bowl and set aside.
- In a seperate large mixing bowl, combine and mix the wet ingredients.
- Finely dice the apples and mix the peices with the 1/2 teaspoon of cinnamon in a small bowl and set aside.
- Add the dry ingredients to the wet ingredients little by little and mix with electric mixer, scraping down the sides of the bowl with a rubber spatula if necessary. Mix until all of the ingredients are incorporated and moist. Stir in the diced apple with a spoon.
- Pour the batter into the prepared bunt pan and bake it in the pre-heated oven for 80 - 90 minutes, or until toothpick inserted in centre comes out clean. Remove the cake from the oven and let it cool for 20 minutes, then remove from pan and place on wire rack to finish cooling. Slice and serve.
Nutrition Facts : Calories 95.1, Fat 1.1, SaturatedFat 0.2, Sodium 324.8, Carbohydrate 22.5, Fiber 3.9, Sugar 7, Protein 4
CINNAMON PUMPKIN CAKE
Make and share this Cinnamon Pumpkin Cake recipe from Food.com.
Provided by huskerlayd
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the cake mix, pumpkin, sugar, eggs, water, applesauce, 1 tsp cinnamon and nutmeg. Pour into a 10-in. fluted tube pan (or whatever) coated with nonstick cooking spray.
- Bake at 350°F for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.
Nutrition Facts : Calories 274.2, Fat 5.4, SaturatedFat 1, Cholesterol 46.1, Sodium 259.1, Carbohydrate 54.2, Fiber 0.8, Sugar 38.7, Protein 3.3
Tips for a Moist and Flavorful Cinnamon Pumpkin Bundt Cake:
- Use fresh pumpkin puree: It provides a vibrant orange color, rich flavor, and moist texture. If using canned puree, choose one without added sugars or spices.
- Cream the butter and sugar until light and fluffy: This step incorporates air into the batter, resulting in a tender crumb.
- Add the eggs one at a time, beating well after each addition: This helps prevent the batter from curdling.
- Mix the dry ingredients separately and gradually add them to the wet ingredients: Overmixing can result in a dense cake.
- Fold in the pumpkin puree gently: Overmixing can cause the cake to be tough.
- Bake the cake in a preheated oven: This ensures even baking.
- Allow the cake to cool completely before glazing: This helps the glaze set properly.
- Use a toothpick to check for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Conclusion:
This Cinnamon Pumpkin Bundt Cake is a fall baking classic that is sure to impress your family and friends. With its moist and flavorful crumb, decadent glaze, and warm spices, it's the perfect treat for any occasion. For the best results, follow the tips provided in this recipe. Enjoy!
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