homestyle classics: praline-pumpkin bundt cake

Rebecca Gordon Easy Tailgate Recipes Buttermilk LIpstickthe cake is much like a good marriage
tender & spicy
the carefree technique of spooning the buttermilk praline over the curves
adds to the fatal attraction

How To Make A Bundt Cake
one pan cakes are a favorite…
more effortless than rotating batches of cookies in & out of the oven

mix * bake * drizzle * top

Rebecca Gordon Tailgates Buttermilk LipstickButtermilk Praline-Pumpkin Bundt Cake
makes 15 servings

the cake
1 cup butter, softened
1 {16-oz} box dark brown sugar
3 eggs
1/2 tsp lemon zest
1 Tbsp lemon juice
2 tsp vanilla extract
1 {15-oz} can pumpkin
3 cups ap flour
2 tsp pumpkin pie spice
1 1/2 tsp baking soda
1/2 tsp kosher salt
1 cup whole buttermilk

grease & flour a 10-inch bundt pan

beat the butter & brown sugar on medium-high speed w/ an electric stand mixer
until light & airy
{about 5 minutes}
add the eggs & the next 3 ingredients
mix just until the yellow disappears on low speed
add the pumpkin & blend well

whisk together the flour & the next 3 ingredients in a small bowl
add to the batter alternately w/ the buttermilk & mix on low speed until just incorporated
spoon batter into the prepared pan & tap on the counter top several times

bake at 325 degrees for 1 hour & 15 minutes
or until a wooden pick tests clean when inserted into the cake
remove the cake from the oven
{let stand for 10 minutes}

invert the cake onto a wire rack
cool at least 1 hour before drizzling w/ the glaze

{transfer the cake to a serving plate before glazing}

the glaze
1 cup dark brown sugar
1/3 cup whole buttermilk
1/4 cup butter
1 cup powdered sugar, sifted
1 tsp vanilla extract

bring the first 3 ingredients to a boil in a 2-qt saucepan over medium heat
cook 30 seconds & remove from heat
{whisk constantly & turn down the heat a touch}
whisk in the powdered sugar & the vanilla
let stand 8 minutes, whisking occasionally, until thickened & smooth

the finish
1 cup chopped toasted pecans

drizzle the glaze over the cake w/ a soup spoon in a back & forth motion
start on the top of the cake & allow it to slowly spill down the cake sides
work your way around the cake until all of the glaze has been used
{double drips are appreciated}
top w/ pecans

the testing notes

the pan
so much depends upon greasing & flouring the bundt pan
success will be measured as to whether the cake will release from the pan
when toppled over onto a cooling rack

be sure to grease the crevasses well w/ shortening
spin the pan around in a circular motion so that the flour clings to it
tap the excess flour out of the pan

if the pan is showing
this is a sure sign of problems down the road
patch in a tad more shortening & flour

once the batter is in the pan
tap on the counter several times to settle the leavening for an even rise

the glaze
it may take a little persistence to achieve a lump free glaze
if you whisk away during the stand time you should be in good shape
if you’re still not there once the 8 minutes has passed
use a hand held mixer to help you out

now, b/c of all of this stirring taking place
you may experience a slightly grainy texture in the final glaze
this isn’t a deal breaker for me
but all this means is that some of the sugar has started to crystallize ever so slightly during the cooling phase

Learn How To Control Crystallization
By: Shirley Corriher
{Fine Cooking Issue 36}

Shirley Corriher is a James Beard Award Winning author & southern-based food scientist, writer & culinary sleuth.

the pecans
{picture perfect chopped pecans}

coarsely chop pecan halves
remove all the little baby bits & pieces
just run your knife over the pecans & drag them to the side
{what will be left behind are the little baby bits & pieces}
sprinkle & lightly press the larger pecan pieces over the warm praline to adhere

the taste
{think pumpkin pie merged w/ southern pecan pralines}

expect a medium spice level
feel free to start w/ 1 tsp of pumpkin pie spice if you prefer a more subtle flavor

you will notice a slight twang from the buttermilk in the praline glaze
it counter-balances the spice in the cake beautifully

the cake has a velvety moist crumb

{the end}

download it
“Take My Breath Away” Berlin

Top Gun – Take My Breath Away

{watch the video on YouTube… uploaded by oliveira1983}

social butterfly
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

, ,

No comments yet.

Leave a Reply