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A new cake


picture of Chocolate Chip Pumpkin Cake

I've been looking for a recipe for a good pumpkin bundt cake for an event later this month. I think I found it this weekend. I made this Chocolate Chip Pumpkin Bundt Cake which calls for an unusual ingredient: wheat bran. I happened to have some from Bob's Red Mill (available locally at Ingles) out in my freezer. It was delicious and I would highly recommend that you try it if you need a new fall dessert. I found the recipe over at the Joy of Baking website--many good looking recipes there.

A few tips for making bundt cakes:

I actually got rid of my first bundt pan because I could never get the cakes to come out of the pan--they would stick horribly to the top of the pan. A friend shared her secret with me--use a flexible plastic knife like you get at a fast-food restaurant to run around the edge and center of the pan before removing the cake from the pan. This knife will bend and you can reach the curved part of the pan. I also have a can of Baker's Joy pan spray that has oil and flour in it that I reserve for use when making bundt cakes. Be sure to let the cake cool in the pan for 10-20 mins. before trying to remove it from the pan. Hopefully these tips will help you to make a beautiful cake.

Edited to add: I have also made this cake with mashed sweet potatoes, which we actually liked even better. I subbed 2 cups mashed sweet potatoes plus 1/4 cup water for the pumpkin. Makes a delicious cake.

Becka


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3 Comments on “A new cake”

  1. #1 nora
    on Sep 20th, 2011 at 6:39 pm

    we LOVED it!!! leftovers last night were really good, although i only got 3 bites of my piece. topher was a BIG fan (no pun inteneded)

  2. #2 Ann
    on Sep 20th, 2011 at 6:55 pm

    Pumpkin bundt cake or not – that icing looks wonderful!!!

  3. #3 Barbara H.
    on Sep 20th, 2011 at 11:53 pm

    This looks luscious. I’m glad I am not the only one who has had trouble with getting bundt cakes out of the pan. I just got brave and tried one again last week, and used an excess of shortening to grease the pan rather than spray, and it worked fine — but I hate to think of all that extra fat and cholesterol. Ill have to look for that Baker’s Joy.


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