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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pumpkin Spiced Crumb Cake

Photo Dec 05, 2 18 04 PM

2017-12-04 18.43.07

My Pumpkin Spiced Crumb Cake is one of my family’s favorites. I do want to explain why I take help from my local grocery store whenever I make a cake. In the past, I’ve mentioned using box cake mixes. They’re a time saver, most importantly, there are great box cake mixes out there. First, they’ve come a long way in their quality and variety. Second, why would you break out the flour, baking soda, baking powder, and or cocoa powder, when all these ingredients are already measured and mixed for you!

I start with a basic box cake mix, building a flavor profile of the type of cake I’m looking to make. For example; If I’m making a chocolate cake, adding brewed coffee will enhance the chocolate flavor. I also like to add Ricotta cheese to the cake batter. These ingredients I’ve mentioned. ultimately enhance or make for a more tender cake.

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes (Baking time may vary depending on the type and size of the pan you use)
Equipment: parchment paper, 8 x 8-inch or 9 x 9-inch square pan
Yields: 9 slices

Note: I’m using a store-bought pumpkin spice for this recipe. I’ve also included a homemade pumpkin pie spice recipe below.

Ingredients For Crumb Topping:
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 cup + 2 tablespoons of cake flour
1 teaspoon of pumpkin pie spice
1/4 teaspoon Kosher salt
1/3 cup of chopped pecans (optional)
1 stick (8 tablespoons), melted unsalted butter

Ingredients For Homemade Pumpkin Pie Spice:
4 teaspoons of ground cinnamon
2 teaspoons of ground ginger
1 teaspoon of ground cloves
1/2 teaspoon of ground nutmeg
1 pinch of allspice

Directions For Homemade Pumpkin Pie Spice:
In a small bowl, whisk the spices together until combined. Store in an airtight container in a cool dry place.

For The Pumpkin Spice Cake:
1 box vanilla cake mix (16.5 oz. Duncan Hines French Vanilla)
1/3 cup vegetable oil
1/2 cup dark brown sugar
1/4  cup granulated sugar
1 cup of Libby’s pumpkin pie mix
1/2 cup Ricotta cheese, room temperature
2 teaspoons pure vanilla extract
3 large eggs, room temperature
1 cup of water
pinch of Kosher salt
1 heaping teaspoon of pumpkin pie spice
powdered sugar for garnish

Directions:
For the topping:
Using a medium-size mixing bowl, whisk together the sugars, cake flour, pumpkin pie spice, and salt. Pour in the melted butter and stir with a spatula until thick crumbles form. Set aside while preparing the cake.

Preheat oven to 350 degrees F.

For The Cake Batter:
Spray pan with baking spray and line with parchment paper, then spray the parchment paper. Note: This will allow for easy removal.

In a large mixing bowl of a stand mixer, add oil, vanilla extract, sugars, pumpkin pie mix puree, and ricotta cheese. Once the mixture is smooth, add 1 egg at a time until incorporated.

In a medium size bowl, add the box cake mix, pumpkin pie spice, and Kosher salt. Whisk these ingredients together. With the mixer on low speed, slowly add the dry ingredients, mixing until just combined. Do not over mix! Note: If you are doing this by hand, you can use a spatula to fold the dry ingredients into the wet ingredients.

Pour the batter into the prepared pan, spreading into an even layer. Cover with the crumb mixture. If needed, break up the larger crumbs into smaller ones.

Place into oven and bake for 30 to 40 minutes or until a cake tester, inserted into the center, comes out clean, and the center of the cake barely jiggles. Remove from oven and let cool in the loaf pans for at least 30 minutes before slicing. Top the cake with a dusting of powdered sugar.

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2 Comments »

Pumpkin Cheesecake Bundt Cake With A Cream Cheese Maple Drizzle

2014-10-08 09.56.14

This cake combines the taste of a pumpkin cheesecake with a moist and delicious cake. My new bundt pan gives an elegant touch that will have your friends saying WOW!.

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First is to butter and flour your pan really well. If you’ve been reading my blog you know that when it comes to making cakes, doing it from scratch is great, but can be super time-consuming. Today I’m using a box cake mix. There are really good ones available today and with a few special ingredients, you can make it your own. The French vanilla brand is my “go to” and base flavor for all my cakes. I can take this cake mix in any direction I want.

The big advantage to a box cake mix is that all the ingredients are pre-measured out for you. I’m using 2 boxes for this recipe.  You may not need to use all the batter that the two boxes yield, but 1 box is not enough for this bundt pan recipe.

First the wet ingredients. I do one box at a time, it just never works out correctly when you combine the two boxes and double the ingredients. Combine the batter after making each box mix one at a time. Follow the wet ingredients according to the back of the box.

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For the wet ingredients:
In a large bowl, whisk together pure pumpkin puree, ricotta cheese, 1 tablespoon of a pure vanilla extract, and cream cheese emulsion (you can find this at any baking store). In another large mixing bowl, whisk together the eggs, water, and vegetable oil. Combine the bowl with the egg mixture together with the pumpkin ricotta mixture.  Using a spatula, mix the wet ingredients together, until combined.  Below is what the wet ingredients will look like once both mixtures have been combined.


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For the dry ingredients:
Add the dry cake mix and pumpkin spice blend (recipe for my pumpkin spice blend is at the bottom of this post), into a large mixing bowl, whisk those together. Add in a 1/3 of the dry ingredients, at a time, into the wet ingredients, giving the dry ingredients time to incorporate into the wet. Do this until all the dry has been incorporated into the wet. Do not overmix.

For the second box cake mix DO NOT add the pumpkin puree or the pumpkin spice blend until the wet and dry ingredients have been combined. At this point, reserve 1/3 of the cake batter and set aside. Next, add the pumpkin puree and pumpkin spice blend to the remaining cake batter, stirring until just combined. Again do not overmix.

The bundt cake is going to have the flavor of a cheesecake running through the center.

Fill 1/3 of the bottom of the prepared bundt pan with the pumpkin batter. Next, pour the reserved cheesecake flavored batter (that batter without the pumpkin flavoring), evenly around, on top, of the pumpkin batter. Finally, pour the remaining pumpkin batter evenly around, filling the bundt pan 2 inches from the top.

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You want to make sure that you don’t fill the pan all the way to the top, giving the batter a chance to rise. At this point, you want to have your oven set to 350 degrees following the baking instructions on the box. The baking process may vary. More batter is required for this cake than 1 box of batter. Keep checking the cake regularly after the box says it should be done. Use a cake tester or a long wooden skewer. When the cake tester comes out clean it’s done. This may take an extra 10-12 minutes for this pan.

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After the cake is done baking, place a large round plate over the top and invert the cake. You want that plate to be the one that cake remains on. Set the cake aside to cool completely in this position. This will make the later release of the bundt pan much easier. Next, move on to the cream cheese maple drizzle.

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In a mixing bowl, add softened cream cheese and powdered sugar. Stir together until combined. Slowly drizzle real maple syrup into the cream cheese mixture until it has the consistency of a glaze (a little more than a 1/4 cup). The glaze to fall off the spoon easily when you tilt the spoon.

After the cake has completely cooled, carefully lift off the bundt pan. Using a spoon, drizzle as much or as little of the glaze letting it drip down all around the sides of the cake.

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2014-10-08 17.06.27

There you have it, my Pumpkin Cheesecake Bundt Cake With A Cream Cheese Maple Drizzle.

Equipment: Bundt pan buttered and floured, rimmed sheet pan
Prep Time: 35-40 minutes (time includes, prepping the cake batters)
Inactive Prep Time: 3 hours
Total Bake Time: 45-50 minutes, (after 35 minutes use cake tester and watch closely, may take another 10-12 minutes

Ingredients:
1/2 stick softened unsalted butter
1/4 cup all-purpose flour
2-16.5 ounce boxes of Duncan Hines French Vanilla cake mix
6 large eggs, room temperature, divided
2 cups water, divided
2/3 cup vegetable oil, divided
1 cup ricotta cheese, room temperature, divided
1cup pumpkin puree, divided
2 tablespoons of pure vanilla extract, divided
2 tablespoon cream cheese emulsion, divided
2 tablespoon pumpkin spice blend, divided

Ingredients For Cream Cheese Maple Drizzle
1-8 ounce bar cream cheese, room temperature
1 cup powdered sugar
1/4 cup real maple syrup, the amount may vary slightly

Pumpkin spice blend recipe:
1/3 cup of ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice

Directions:
Preheat oven to 350 degrees F.
Prep the bundt pan with butter and flour. Shake any excess flour from the bundt pan, set aside.

For the wet ingredients:
In a large bowl, whisk together pure pumpkin puree, ricotta cheese, 1 tablespoon of a pure vanilla extract, and cream cheese emulsion (you can find this at any baking store). In another large mixing bowl, whisk together the eggs, water, and vegetable oil. Combine the bowl with the egg mixture together with the pumpkin ricotta mixture.  Using a spatula, mix the wet ingredients together, until combined.  Below is what the wet ingredients will look like once both mixtures have been combined.

For the dry ingredients:
Add the dry cake mix and pumpkin spice blend (recipe for my pumpkin spice blend is at the bottom of this post), into a large mixing bowl, whisk those together. Add in a 1/3 of the dry ingredients, at a time, into the wet ingredients, giving the dry ingredients time to incorporate into the wet. Do this until all the dry has been incorporated into the wet. Do not overmix.

For the second box cake mix DO NOT add the pumpkin puree or the pumpkin spice blend until the wet and dry ingredients have been combined. At this point, reserve 1/3 of the cake batter and set aside. Next, add the pumpkin puree and pumpkin spice blend to the remaining cake batter, stirring until just combined. Again do not overmix.

The bundt cake is going to have the flavor of a cheesecake running through the center.

Fill 1/3 of the bottom of the prepared bundt pan with the pumpkin batter. Next, pour the reserved cheesecake flavored batter (that batter without the pumpkin flavoring), evenly around, on top, of the pumpkin batter. Finally, pour the remaining pumpkin batter evenly around, filling the bundt pan 2 inches from the top. Place bundt pan on top of a rimmed baking sheet. Place into the oven on the middle rack. Bake at 350-degrees F.

Important Note:
According to the box, bake for 30-35 minutes. The baking time will vary because of the amount of batter (almost 2 box cake mixes) that are used to fill this bundt pan. Allow for an extra baking time, around 10-12 minutes. Total bake time may reach 45-50 minutes.

Keep checking the cake regularly after the box says it should be done. Use a cake tester or a long wooden skewer. When the cake tester comes out clean it’s done.

Carefully remove the cake from the oven. Place a large round plate over the top and invert the cake. You want that plate to be the one the cake will remain on. Set the cake aside to cool completely in this position, at least 3 hours. This will make the later release of the bundt pan much easier. Next, move on to the cream cheese maple drizzle.

Directions: Cream Cheese Maple Drizzle
In a mixing bowl, add softened cream cheese and powdered sugar. Stir together until combined. Slowly drizzle real maple syrup into the cream cheese mixture until it has the consistency of a glaze (a little more than a 1/4 cup may be needed). The glaze should fall off the end of the spoon easily when you tilt the spoon.

After the cake has completely cooled, carefully lift off the bundt pan. Using a spoon, drizzle as much or as little of the glaze letting it drip down all around the sides of the cake.

 

1 Comment »

French Vanilla Cupcakes Covered In Cinnamon Sugar

2013-06-18 10.26.32

 

 

 

 

The grocery store has a lot of great varieties of box cake mixes to choose from today. Sometimes you just don’t feel like making a cake from scratch or maybe you just don’t have the time.

This French vanilla box cake mix is so good. This variety acts as a blank canvas allowing you to add additional flavorings. I recently bought a bottle of rose water from a specialty food store. I thought how interesting might that be to give the cupcakes a slight floral hint. I also have another secret ingredient that’ll give the moistest cupcakes ever!

 

French Vanilla Cupcakes

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