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image description November 18, 2017

Andrew Zimmern Cooks: Pumpkin Bundt Cake with Zoë François

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Ingredient List Print Recipe

Cake

  • 1 cup vegetable oil
  • 1 cup (215g) sugar
  • 1 cup (235g) brown sugar
  • 3 eggs
  • 15-ounce (425 g) canned or roasted pumpkin puree
  • 3/4 cup (185g) sour cream
  • 1  1/2 teaspoons vanilla extract
  • 2  1/4 cups (295g) all-purpose flour
  • 1  1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon all-spice
  • 1/2 teaspoon ginger

Chocolate Streusel

  • 1/2 cup (70g) all-purpose flour
  • 1/2 cup (118g) brown sugar
  • 1 tablespoon (10g) dark cocoa powder
  • 1 teaspoon cinnamon
  • 3 tablespoons (118g) unsalted butter (browned is best), softened

Topping

  • 1/2 cup confectioners’ sugar
  • 1 teaspoon pumpkin pie spice
Andrew Zimmern Cooks: Pumpkin Bundt Cake with Zoë François

Chocolate Swirl Pumpkin Bundt Cake

Recipe by Zoë François

I am in desperate need of lessons when it comes to baking, and I can’t think of a better teacher than my friend Zoë François, an award-winning baker and author of the best-selling Bread in Five Minutes series. She is sharing her recipe for a ridiculously moist and delicious pumpkin bundt cake with chocolate streusel swirl, a perfect dessert (or breakfast) for the holiday season.

Instructions

SERVINGS: MAKES 1 BUNDT CAKE

Preheat oven to 325°F. Butter and flour 10 cup Bundt pan.

Prepare the cake batter in a large bowl, combining the oil, sugar, brown sugar, and eggs. Once they are well combined add the pumpkin puree, vanilla and sour cream. In a separate bowl, whisk together the flour, baking soda, salt and spices. Add the dry ingredients to the pumpkin mixture and mix until it all comes together in a smooth batter.

Prepare the streusel by combining the flour, sugar, cocoa, cinnamon and butter until the mixture resembles corn meal, set aside.

Pour ¼ of the cake batter into the prepared pan. Sprinkle 1/3 of the streusel over the batter. Pour ½ of the remaining cake batter into the pan. sprinkle ½ the remaining streusel over the batter. Repeat with remaining cake batter and finish with the last of the streusel.

Bake for about 1 hour 15 minutes or until a tester comes out with moist crumb.

Allow to cool in pan for about 15 minutes, then turn cake out onto a serving dish. Once the cake is cool combine confectioners’ sugar and pumpkin spice for the topping and sprinkle it over the top of the cake.

If you want a more sophisticated finish top with ganache. Heat the 6 ounces heavy cream to simmering in a small pot. Turn off the heat and add 6 ounces bittersweet chopped chocolate. Swirl the pan and allow to sit for 3 minutes. Gently whisk together and pour it or drizzle over the cooled cake.

 

Like this recipe? You may also enjoy:

Pumpkin Pie
Pumpkin Hand Pies
Thanksgiving Dessert Recipes

 

 

Andrew Zimmern with Zoe Francois Pumpkin Bundt Cake

 

 

 

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