This pumpkin cake recipe comes with the beautiful Autumn Wreath Bundt Pan from Nordic Ware. The idea of a ginger cream filling sounded like a special touch so I was excited to give this recipe a try.
The batter came together nicely and had such a wonderful fall aroma. The cream cheese mixture was easy to mix up by hand in a separate bowl for the filling. It was easy enough to fill the pan partially, put in the filling without touching the sides, and then top it off. To keep the filling in check, I used two tablespoons and just went around the ring with it. It helped me keep it narrow enough to not cause any leaks to the side.
My issue with this recipe was this, this recipe came with THIS pan, and then overflowed it quite considerably. About 15 minutes into baking I smelled some burning and yep, there was batter burning onto the bottom of my oven. I tried to quickly remedy it but it just kept going. I would recommend using a bigger Bundt if you want to make this recipe (and you do, because it is delicious!)
Despite the overflow issue, the cake still came out just lovely thankfully. The design from the pan was delicate and beautiful, the cake was moist and flavorful, and the filling was the perfect little surprise. However, that wasn't the last step! The recipe also called for a glaze, and since it was my first time making it I followed suit. As I put it together, I got the feeling this "glaze" was too thick but again, first time, so didn't want to mess with it. As I drizzled, it was definitely thick and didn't drip as nicely as I would have liked, but more so, it hid the beautiful design of the pan! It added a nice sweetness but was disappointing that you really couldn't see the intricate details any longer.
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