This Pumpkin-Walnut Cake is a comforting autumn treat that balances warm spices with rich, earthy pumpkin puree. The batter is incredibly moist, thanks to the addition of fresh orange juice and canola oil, creating a tender crumb that holds up well to the dense, chewy walnuts folded throughout. It is baked in a Bundt pan for elegant presentation, making it perfect for holiday gatherings or cozy weekend brunches. The real star, however, is the caramel-walnut glaze. Made with brown sugar, butter, and milk, it’s boiled to a thick syrup and drizzled over the warm cake, seeping into the nooks and crannies of the ring. The result is a dessert that is both sophisticated and deeply satisfying, with a perfect harmony of sweet, nutty, and spiced flavors that will have your guests asking for seconds.
Pumpkin-Walnut Cake
Description
This Pumpkin-Walnut Cake is a comforting autumn treat that balances warm spices with rich, earthy pumpkin puree. The batter is incredibly moist, thanks to the addition of fresh orange juice and canola oil, creating a tender crumb that holds up well to the dense, chewy walnuts folded throughout. It is baked in a Bundt pan for elegant presentation, making it perfect for holiday gatherings or cozy weekend brunches. The real star, however, is the caramel-walnut glaze. Made with brown sugar, butter, and milk, itâÂÂs boiled to a thick syrup and drizzled over the warm cake, seeping into the nooks and crannies of the ring. The result is a dessert that is both sophisticated and deeply satisfying, with a perfect harmony of sweet, nutty, and spiced flavors that will have your guests asking for seconds.Directions
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Preheat oven to 350°F (177°C).
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Lightly oil a 12-cup Bundt or tube pan, or coat it with nonstick spray.
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Dust the pan with flour, tilting to coat all crevices and tapping out any excess.
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Spread walnuts in a shallow pan and bake until fragrant, about 5 minutes; let cool.
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Chop the cooled walnuts and set aside.
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In a medium bowl, whisk together flour, baking soda, salt, cinnamon, allspice, nutmeg, and cloves.
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In a large mixing bowl, combine eggs, egg white, and brown sugar.
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Beat with an electric mixer until light and fluffy, about 3 to 5 minutes.
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Add pumpkin puree, orange juice, canola oil, and vanilla; beat until smooth.
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Add dry ingredients to wet ingredients and stir until just combined.
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Set aside 2 tablespoons of walnuts for the glaze and fold the remaining walnuts into the batter.
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Scrape batter into the prepared pan.
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Bake for 50 to 60 minutes, or until a wooden skewer inserted in the center comes out clean.
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Transfer the pan to a wire rack.
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Let the cake cool in the pan for 10 minutes.
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While the cake cools, make the glaze: in a small saucepan, combine brown sugar, milk, and butter.
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Bring to a boil, stirring frequently, over medium heat.
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Cook for 1 minute, then remove from heat.
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Stir in the reserved 2 tablespoons of walnuts.
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Turn the cake out onto the wire rack; place the rack over a baking sheet to catch drips.
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Drizzle the warm glaze over the top and sides of the cake.
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Transfer to a serving platter and spoon any collected glaze from the baking sheet over the cake.
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Let cool completely before serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1532.1kcal
- % Daily Value *
- Total Fat 42.1g65%
- Saturated Fat 5.8g29%
- Cholesterol 100.5mg34%
- Sodium 3837.4mg160%
- Total Carbohydrate 267.4g90%
- Dietary Fiber 9.4g38%
- Sugars 131.8g
- Protein 29.2g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
