Pumpkin Cake
with cinnamon glaze and pepitas
THE RECIPE
INGREDIENTS:
- For Cake:
- 15 oz Pumpkin puree
- 2 cups Flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 8 oz Vegetable oil
- 1 1/3 cups Granulated sugar
- 1 tsp Salt
- From your pantry:
- 3 Eggs
- For frosting & topping:
- 1 cup Confectioner's Sugar
- 1/4 tsp Cinnamon
- 1/4 cup Pepitas
ABOUT RECIPE:
Spice up your autumn menu with this delicious pumpkin bundt. Fragrant with fall spices, this moist cake is balanced with a warm cinnamon glaze and elegantly decorated with toasted pepitas, or pumpkin seeds.
BAKING ADVICE:
BAKING HACKS
Cupcakes taste best within a day or two of baking, but you can store the cakes and icing separately in the refrigerator for up to three days.
DID YOU KNOW?
Pepita, or “little seed of squash”, is the Spanish name for a pumpkin seed. Perfect for fall and winter, this crowd-pleasing cake will take entertaining to a whole new level!YOUR RED VELVET KIT
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the center of the oven and preheat to 325°F. Grease a 12-cup bundt pan, by dipping a paper towel into the vegetable oil provided and lightly coating the pan. Open the can of pumpkin and scoop out the puree into a large bowl and set aside.
STEP 2
In two small bowls, separate 3 eggs into whites and yolks and set aside. Sift the flour, baking powder, baking soda, cinnamon (for cake), and nutmeg into a medium bowl and set aside. Add oil, granulated sugar, and salt to the large bowl with pumpkin, beating with an electric mixer on low speed. Then add the egg yolks one at a time, scraping down sides of the bowl after each addition. Add the flour mixture, and stop mixing as soon as all the ingredients are *just* combined.
STEP 3
In a medium bowl, whisk the 3 egg whites until they have formed soft peaks. Gently fold them into the pumpkin batter using a rubber spatula. Pour the batter into pan and bake 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack for 30 minutes, or until the cake pulls away from the sides. Then, flip the cake out onto a wire rack and allow to cool completely.
STEP 4
In a small saucepan over medium heat, toast the pepitas until golden, about 5 to 7 minutes. Using a heat-proof spatula, swirl the pepitas around until evenly toasted.
STEP 5
Sift the confectioner’s sugar over a medium bowl, and whisk in the cinnamon (for glaze). Gradually add 1 to 2 tablespoons of water, one by one, and whisk until completely smooth and thick, about 2 to 3 minutes. The glaze should be pourable, with a similar consistency to honey. Pour over the top rim of the cake, allowing the glaze to drip down the sides and in the crevices.
STEP 6
Decorate cake by artfully placing toasted pepita seeds on the top of the cake, working quickly to ensure all seeds are placed before the glaze hardens and sets. Enjoy!
