Pumpkin bundt cake

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Ready for another pumpkin dessert?   I made this bundt cake in advance and brought it to my out of town relatives for Thanksgiving.  This cake is very moist and guess what?  No oil!. (shock look).  I finally found a cake that uses butter and stayed moist even after 3 days.  My sister in law and I have been snacking on it the entire Thanksgiving weekend.  You can tell from the texture and crumb that is a moist cake. Surprisingly, it held up very well and would shipped well as gifts for the holidays.  It is the kind of dessert that you can make ahead and taste better the next day after the flavors had time to settle.

If you look closely, I added something extra than what the recipe called for.  I tossed in a handful of shredded carrots I had from my leftover carrot cake I had made the day before.  I also, added a few tablespoonfuls of crushed pineapple that I had leftover as well.  So, it is actually my own recipe of a hybrid carrot cake and pumpkin cake.  Genius!  All you need is a cream cheese glaze on top of this baby.  Actually, I think this combo complement each other well.  What do you think?

If you want to dress up this bundt cake, try a glaze such as cream cheese, salted caramel with pecans sauce, or even brush on a rum syrup.  Anything rum= YUM.

Pumpkin bundt cake (source: whipped)

2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan ( I used 1 &1/2 sticks)
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice  ( I used less)
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large egg

Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.

Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

Carrot cake with white chocolate cream cheese frosting

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Happy Thanksgiving everyone!  I have been on a baking extravanganza but have not had the chance to post on the blog.  I also have watching a lot of netflix.  I know I am wasting valuable time but I cannot help it.

Anyhow, I made this carrot cake for a friends birthday.  I am been browsing so many recipes but I settled with this one from Bon Appetit.  Why?  I wanted moist cake that combines shredded coconut, crushed pineapples, and raisins.  Also, I have learned that using organic or good carrots will give better moist results.  So do not use baby carrots since it does not have enough juice in them.  I also wanted the tangy taste of buttermik so this recipe uses it.

I will be trying various carrot cake recipe to find my ultimate carrot cake.  My old stand by recipe calls for 3 sticks of butter but I think that when it comes to carrot cake , oil will keep the cake moist.

I wanted to try a different take on cream cheese frosting that is a traditional frosting for a southern carrot cake.  But, I am not fond of using so much powdered sugar.  So, I melted a handful of white chocolate chips in the microwave and used it to sweetened the frosting.  That way, I did not use as much of the powder sugar.

Another important element to consider is not to use nuts in the cake itself to make slicing the cake a lot of easier.  The ground nuts are pressed onto the sides of the cake so nut lovers woud not stand up in protest!


Carrot cake (source: Bon Appetit)

2c AP flour 2t baking soda

2t ground cinnamon

1/2t salt

1.5c  sugar

3 large eggs

3/4c buttermilk

3/4c vegetable oil

1t vanilla extract

2c coarsely grated peeled carrots

1/5c sweetened flaked  coconut

1 8oz can crushed pinapple in juice

1c coarsely chopped pecans


pumpkin pullapart bread

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Nothing says fall more than pumpkins!  Autumn is my favorite season since there are so many desserts with pumpkins!  I mainly like my pumpkins in desserts rather than soups.

Those who are not much of a fan of pumpkins will be surprise when they try this pullapart sweet bread.  It has a subtle hint of pumpkin balance with the tangy sweet cream cheese frosting.  I try my best to use ingredients in proportions amount of pumpkin and cinnamon, and  other spices.  It is important not to go overboard when using spices in desserts.

Even though I do not drink coffee, I do enjoy dropping in coffee shops around this season since they often carry pumpkin bread or muffins.  In fact, Starbucks has a pretty decent pumpkin bread.  I find it to be more moist than their muffins.  Although, the muffins does have a cream cheese filling.

Stay tune for more pumpkins recipes such as pumpkin bread and pumpkin buttermilk bundt cake!

Pumpkin pullapart bread


  • 3 c all-purpose flour, plus more for dusting
  • ¼ c granulated sugar
  • 2¼ t instant yeast or one package
  • ½ t salt
  • 4 T unsalted butter, cut into small pieces
  • ¼ c whole milk
  • ½ c pumpkin puree
  • 1 t vanilla extract
  • 2 large eggs
  • 5 T unsalted butter
  • 1 c sugar
  • 1½ t ground cinnamon
  • 1 t ground nutmeg
  • ¼ t ground ginger
  • ⅛ t ground clove
  1. Make the dough by combining the flour, sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook.
  2. Heat the milk in the microwave for one minute. Add the butter to the milk and stir until melted.
  3. Add the milk, pumpkin, vanilla and eggs to the dry ingredients. Mix on low until dough starts to come together, then turn up the speed to medium high and knead for 5 minutes. The dough should be smooth and elastic. Add more flour (by the tablespoon) as needed until the dough no longer sticks to the sides of the bowl. The dough will be tacky and will stick to the bottom of the bowl, this is okay. Transfer the dough to a lightly oiled bowl, roll the dough in oil and cover with plastic wrap. Place bowl in a warm spot and allow dough to rise for 1 hour, or until doubled in bulk.
  4. While the dough rises, combine the sugar and spices and mix well. Melt the butter in the microwave, about 45 seconds on high.
  5. Once the dough has risen, transfer the dough to a lightly floured surface and roll into a ball. Cover with a dry, clean towel and allow to rest for 5 minutes. Roll the dough into a rectangle, about 12 by 20 inches. Brush the dough with butter and cover with sugar, the whole cup full. Cut the dough into 6 – 2 inch wide strips. Stack the strips on one another and cut them into 6 sections. Stack each section into a buttered 9 by 5 inch loaf pan, sprinkle any leftover sugar onto the layers of dough. Cover the pan with a towel and let the dough rise a second time in a warm spot for 30 to 45 minutes.
  6. Preheat the oven to 350 degrees. Bake the bread for 30 to 35 minutes until the top is golden brown. Allow the bread to cool for 10 to 15 minutes before removing from pan.

Lemon blueberry pull apart bread

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I have gotten the itch for yeast.. okay that did not sound very pleasant.  So to clarify: I want my kitchen to smell of yummy bread.  There is something about watching and punching your dough as it rises.  The smell of the yeast doing its magic is unbeatable.  Here is the how the pull apart looks when stacked in the loaf pan.  You want to stack them tightly and snuggly all together and let it rise for the second time before sticking them in the oven.  I like the idea of making a sweet bread that you can pull apart and share.   The blueberry gave the bread a burst of color and the specks of lemon zest brightens the entire sweet bread.  The best part is the cream cheese frosting to bind all of the goodness together.  Fresh out of the oven sweet bread with lemon zest is a red cherry on top.

Lemon blueberry pull apart sweet bread (adapted from flo braker)

Sweet Yeast Dough
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature, beaten

Blueberry Lemon Sugar Filling
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (3 lemons)
1 tablespoon finely grated orange zest
2 ounces unsalted butter, melted
1 cup fresh blueberries

Tangy Cream Cheese Icing
3 ounces cream cheese, softened
1/3 cup (1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice