The Wonderful World of Tea Cakes: Tea Party Cakes for Year Round Fun by April Blomgren

Author:April Blomgren [Blomgren, April]
Language: eng
Format: azw3, pdf
Published: 2017-06-15T16:00:00+00:00

Brown Sugar Pumpkin Tea Cake

This delicious cake is perfect for those fall season tea parties.

Serving: 8 to 10

Total Time: 75 to 85 minutes

Cake Ingredients:

• 12 tablespoons butter, unsalted and softened

• ¾ cup brown sugar, packed

• 3 large eggs

• 2 teaspoons vanilla

• ½ cup pumpkin puree

• ¾ cup strongly brewed coffee

• 2 ½ cups flour, all-purpose

• ¼ teaspoon salt

• ½ teaspoon baking soda

• 1 ½ teaspoons cinnamon

• 2 teaspoons baking powder

Glaze Ingredients:

• ¼ cup butter, unsalted

• 2 tablespoons pure maple syrup

• ¾ cup powdered sugar

• 1 teaspoon vanilla

Directions:

Step 1: Preheat oven to 400-degrees. Prepare a Bundt pan by spraying the bottom and sides with cooking spray. Set to the side.

Step 2: Cream the brown sugar and butter together until fluffy. Add the vanilla and stir. Beat in the eggs, followed by the pumpkin puree and the coffee.

Step 3: Gradually mix in the flour, baking soda, baking powder, salt and cinnamon until just incorporated.

Step 4: Transfer the batter into the prepared Bundt pan and bake in the oven for about 40 minutes.

Step 5: Remove the pan from the oven and let cool for 30 minutes before inverting the cake onto a clean plate.

Step 6: While the cake is cooling, making the glaze by browning the butter over medium heat. Make sure to stir the butter constantly during the browning process. Remove the butter from heat and stir in the maple syrup, powdered sugar and vanilla. Keep mixing until smooth.

Step 7: Drizzle the glaze over top the cooled cake. Let the glaze harden for about 10 minutes before serving.

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