Martha Stewart Pumpkin Cake Food

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PUMPKIN CAKE WITH BROWN BUTTER ICING



Pumpkin Cake with Brown Butter Icing image

When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup homemade or canned pumpkin puree
1/2 cup warm (110 degrees) milk
Brown Butter Icing
Caramelized Walnut Halves

Steps:

  • Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
  • In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
  • Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
  • Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.

PUMPKIN-SPICE-LATTE CAKE



Pumpkin-Spice-Latte Cake image

This Pumpkin-Spice-Latte Cake is espresso and spice scented with a dense, moist texture of a gingerbread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 13

1 stick unsalted butter, melted, plus more for pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
4 teaspoons instant espresso powder, plus more for dusting
1 1/2 teaspoons Pumpkin-Pie Spice
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup pure pumpkin puree
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2/3 cup whole milk, room temperature
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
  • Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.
  • Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.

SPICY PUMPKIN BUNDT CAKE



Spicy Pumpkin Bundt Cake image

This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Yield Makes 1 cake

Number Of Ingredients 15

Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
  • Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  • Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
  • Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

PUMPKIN LAYER CAKE



Pumpkin Layer Cake image

This spiced pumpkin cake is enhanced by layers of a delectably rich frosting that features cream cheese and goat cheese. Quince, available in the fall, has a fragrant, apple-like flavor. If you can't find fresh ones, use pears or apples instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h10m

Yield Makes one 8-inch layer cake

Number Of Ingredients 15

2 sticks unsalted butter, room temperature, plus more for pans and parchment
2 3/4 cups unbleached all-purpose flour, plus more for parchment
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
2 cups packed light-brown sugar
3 large eggs
1 1/2 cups solid-pack pumpkin (not pie filling)
1 teaspoon pure vanilla extract
3/4 teaspoon grated peeled fresh ginger
1/2 cup buttermilk
Goat Cheese Frosting
Quince-Ginger Compote(optional)

Steps:

  • Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with parchment rounds. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  • With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, 3 to 4 minutes. Beat in eggs, 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat until just combined, scraping down sides of bowl as needed.
  • Divide batter evenly between prepared pans. Bake until cakes are golden brown, edges pull away from sides of pans, and a cake tester comes out clean, about 35 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.
  • Place bottom layer on a cake stand or platter, and spread evenly with half the frosting. Top with second layer, and spread remaining frosting over top. Top cake with some quince-ginger compote, and serve remainder on the side.

MARTHA'S PUMPKIN SPICE CAKE



Martha's Pumpkin Spice Cake image

Very rarely do I make anything I've seen Martha Stewart prepare. I guess it's because I have always thought she took the long way around the pond. Anyway, I got this recipe off her new show and changed the sugar to Splenda for me. It is delicious, not to mention quick and easy. It's also the perfect amount if there's just two of you at home.

Provided by Redneck Epicurean

Categories     Dessert

Time 50m

Yield 1 9

Number Of Ingredients 6

1/2 cup butter, melted
2 1/2 cups self-rising flour
1 tablespoon pumpkin pie spice
1 (15 ounce) can pumpkin
1 1/2 cups Splenda granular
2 eggs

Steps:

  • Preheat the oven to 350 degrees. Butter a 9" cake pan.
  • In a small bowl, whisk together all dry ingredients to combine. In a separate bowl, stir together the wet ingredients. Stir the two together gently until smooth.
  • Bake until a toothpick comes out clean, about 45 minutes.
  • Frost with cream cheese icing when cool.

Nutrition Facts : Calories 2196.8, Fat 106.2, SaturatedFat 62.5, Cholesterol 667, Sodium 4769.7, Carbohydrate 264.3, Fiber 11.4, Sugar 7.7, Protein 49

CITRUS-GLAZED PUMPKIN-CARROT CAKE



Citrus-Glazed Pumpkin-Carrot Cake image

This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Number Of Ingredients 14

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
5 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
4 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons coarse salt
2 1/4 teaspoons ground cinnamon
2 1/4 teaspoons ground ginger
1 1/3 cups light-brown sugar
3 large eggs
1/2 cup buttermilk
1 can (15 ounces) pure pumpkin puree
1 3/4 cups finely grated carrots (about 7 medium carrots)
1 1/2 cups toasted walnuts, roughly chopped
Citrus Glaze for Pumpkin-Carrot Cake

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with 2 additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
  • Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
  • Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.

Nutrition Facts : Calories 451 g, Fat 19 g, Fiber 3 g, Protein 8 g

PUMPKIN CHEESECAKE A LA MARTHA STEWART



Pumpkin Cheesecake a La Martha Stewart image

I got this recipe off Martha Stewart's website. It's absolutely WONDERFUL! I love pumpkin, but it's just not in enough things. So here's a good cheesecake for you. Hope you enjoy it! My Notes: I don't use the pecans in the crust, but it's because I'm allergic to some nuts, and I don't like to push my luck. I'm sure they'd be wonderful in there, though. If you don't use them, you could probably just toss a few more cookies worth of crumbs in like I do.

Provided by Princess Tomato

Categories     Cheesecake

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 16

8 ounces gingersnap cookies, crumbled (about 32 cookies)
1/2 cup finely chopped pecans (optional)
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1 teaspoon ground cinnamon
3 tablespoons all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg (I used ground)
4 (8 ounce) packages cream cheese, room temperature
1 1/2 cups sugar
1 (15 ounce) can unsweetened pumpkin puree
3 tablespoons Bourbon
2 teaspoons pure vanilla extract
4 large eggs
whipped cream, for serving (optional)

Steps:

  • Preheat oven to 325°.
  • Place gingersnaps in the bowl of a food processor, and process until finely ground.
  • Add pecans, melted butter, sugar, and cinnamon.
  • Process just until combined and the mixture holds together.
  • Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up.
  • Bake for 10 minutes. Cool completely on a wire rack.
  • In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
  • In another bowl, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes.
  • Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine.
  • Add eggs, one at a time, beating to incorporate after each addition.
  • Pour batter into prepared crust.
  • Wrap the outside of the springform pan with a double layer of aluminum foil.
  • Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan.
  • Bake until cake is set in the center, about 1 hour and 45 minutes.
  • Remove from water, and cool on a wire rack.
  • Remove foil, and refrigerate for at least 4 hours and up to overnight.
  • Serve with whipped cream, if you'd like.

Nutrition Facts : Calories 536.8, Fat 33.8, SaturatedFat 20.1, Cholesterol 163.8, Sodium 372.9, Carbohydrate 48.2, Fiber 0.9, Sugar 31.8, Protein 9.5

PUMPKIN CUPCAKES



Pumpkin Cupcakes image

Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 2h50m

Yield Makes 18

Number Of Ingredients 15

2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
2 sticks (1 cup) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Cream Cheese Frosting
Marzipan Pumpkins

Steps:

  • Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  • In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth.
  • Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.

MARTHA STEWART'S PUMPKIN CUPCAKES RECIPE - (3.4/5)



Martha Stewart's Pumpkin Cupcakes Recipe - (3.4/5) image

Provided by á-100

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15-ounce) pumpkin puree

Steps:

  • Preheat oven to 350°F. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

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Spicy Pumpkin Bundt Cake Recipe Recipe Pumpkin Bundt Cake Recipes Pumpkin Cake Recipes Pumpkin Bundt Cake . We are having Homemade Apple Rolls for warm breakfast food in our home. Martha stewart pumpkin spice cake recipe. Preheat oven to 350F. Glaze with cream cheese frosting. Line bottom of pans with a round of parchment paper. …
From cakeboxing.com


10 BEST MARTHA STEWART COFFEE CAKE RECIPES | YUMMLY
Marshmallows (from Martha Stewart) This IS how I cook sugar, water, salt, water, confectioner's sugar, vanilla extract and 2 more Pumpkin Coffee Cake On dine chez Nanou
From yummly.com


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