Pumpkin Bundt Cake With Tahini Glaze Recipe

Name: Pumpkin Bundt Cake With Tahini Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; Baking spray; 2 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1 1/4 cups canned pumpkin puree; 3/4 cup buttermilk; 1 teaspoon vanilla extract; 1/2 teaspoon maple extract; 3/4 cup unsalted butter, softened; 3/4 cup light brown sugar; 1/2 cup granulated sugar; 3 large eggs; 1 cup coarsely chopped, toasted walnuts; FOR THE GLAZE:; 1 tablespoon unsalted butter; 1/4 cup tahini; 1/4 cup whole milk; 3/4 cup powdered sugar; 1 teaspoon fresh lemon juice

Servings: persons

FOR THE CAKE:
Baking spray
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 1/4 cups canned pumpkin puree
3/4 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon maple extract
3/4 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup coarsely chopped, toasted walnuts
FOR THE GLAZE:
1 tablespoon unsalted butter
1/4 cup tahini
1/4 cup whole milk
3/4 cup powdered sugar
1 teaspoon fresh lemon juice

1
Prepare the Pumpkin-Walnut Bundt Cake: Preheat oven to 350u00b0. Generously spray a 14-cup bundt pan with baking spray.
2
Whisk together flour and next 6 ingredients (through salt) in a medium bowl; set aside. In a separate bowl, whisk together pumpkin puree, buttermilk, vanilla extract, and maple extract until smooth.
3
Beat butter with brown and granulated sugars in a stand mixer fitted with a paddle attachment at high speed until fluffy, at least 5 minutes. Add eggs to bowl, 1 at a time, mixing at medium speed until just combined. Mix flour mixture into butter mixture in 3 additions, alternating with pumpkin mixture in between each addition. Stir in walnuts. Pour batter into prepared bundt pan, spreading evenly with a rubber spatula.
4
Bake cake at 350u00b0 on a rack arranged in the center of the oven for 40 to 50 minutes, or until a skewer inserted in the center of each cake comes out clean. Let cakes cool in pan for 10 minutes. Invert pans, turning cakes out onto wire racks to cool completely.
5
Prepare the glaze: In a small saucepan over medium heat, melt butter. Whisk in tahini and milk, stirring constantly until well-blended, about 2 minutes. Remove from heat and whisk in powdered sugar and lemon juice. While the cake is still slightly warm, pour glaze over cake. Scoop up any glaze that has dripped off and spoon over cake again. Allow to cool completely before serving.

1536

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CAKE:, Baking spray, 2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and more.

Yes, Pumpkin Bundt Cake With Tahini Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bundt Cake With Tahini Glaze

How did you like this recipe?

Frequently Asked Questions