Pumpkin-Walnut Cake

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.

Cooking Method: Baking, Boiling

Cuisine: Vietnamese

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 1532.1

Dietary: Vegetarian

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

1
Preheat oven to 350°F (177°C).
2
Lightly oil a 12-cup Bundt or tube pan, or coat it with nonstick spray.
3
Dust the pan with flour, tilting to coat all crevices and tapping out any excess.
4
Spread walnuts in a shallow pan and bake until fragrant, about 5 minutes; let cool.
5
Chop the cooled walnuts and set aside.
6
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, allspice, nutmeg, and cloves.
7
In a large mixing bowl, combine eggs, egg white, and brown sugar.
8
Beat with an electric mixer until light and fluffy, about 3 to 5 minutes.
9
Add pumpkin puree, orange juice, canola oil, and vanilla; beat until smooth.
10
Add dry ingredients to wet ingredients and stir until just combined.
11
Set aside 2 tablespoons of walnuts for the glaze and fold the remaining walnuts into the batter.
12
Scrape batter into the prepared pan.
13
Bake for 50 to 60 minutes, or until a wooden skewer inserted in the center comes out clean.
14
Transfer the pan to a wire rack.
15
Let the cake cool in the pan for 10 minutes.
16
While the cake cools, make the glaze: in a small saucepan, combine brown sugar, milk, and butter.
17
Bring to a boil, stirring frequently, over medium heat.
18
Cook for 1 minute, then remove from heat.
19
Stir in the reserved 2 tablespoons of walnuts.
20
Turn the cake out onto the wire rack; place the rack over a baking sheet to catch drips.
21
Drizzle the warm glaze over the top and sides of the cake.
22
Transfer to a serving platter and spoon any collected glaze from the baking sheet over the cake.
23
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.

Read it online: https://www.chefs-mate.com/recipe/pumpkin-walnut-cake/