Pumpkin Cream Cheese Bundt Cake

pumpkin-y

This cold weather has me craving pumpkin and spice. A warm slice of bundt cake served with a generous scoop of vanilla bean ice cream should hit the spot.

As I gaze out my window and watch the crisp cool autumn air make the leaves dance on the tree limbs from the comfort of my davenport. I sip from a Connecticut made mug filled with hot apple cider (shout out to: Beardsley’s Cider Mill), patiently waiting for the oven timer to go off. My entire house smells of warm pumpkin pie spices. Its moments like this that bring me true contentment.

Pumpkin Cream Cheese Bundt Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe creates a moist pumpkin cake with a rich and fluffy cream cheese layer that will make your taste buds do the happy dance.
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Pumpkin Cream Cheese Bundt Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe creates a moist pumpkin cake with a rich and fluffy cream cheese layer that will make your taste buds do the happy dance.
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Ingredients
Pumpkin cake
Cream cheese filling
Servings: people
Units:
Instructions
To prepare
  1. Grease a 6-cup bundt pan.
  2. Preheat oven to 350°F.
Pumpkin cake
  1. In a large bowl whisk the flour, baking soda, salt, and pumpkin pie spice.
  2. In a medium sized bowl whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla. Once these ingredients are incorporated. Add your wet ingredients to your dry ingredients. Give this a good mix until everything is consistent throughout the mix.
Cream cheese filling
  1. In medium bowl beat cream cheese until smooth and creamy.
  2. Add egg, sugar, and vanilla.
  3. Beat until fluffy.
  1. Measure out 1 cup of pumpkin batter and spread evenly on bottom of bundt pan.
  2. Next, add 1/2 cup of the cream cheese filling and spread out evenly.
  3. Continue this layering until the pan is full (or all batter is gone).
  4. Bake bundt cake for 60 - 80 minutes. Check cake by inserting a toothpick into the cake to see if it comes out clean.
  5. Once cake is fully cooked. Remove from oven and set aside to cool for about an hour.
  6. Place a cooling rack on top of the bundt cake.
  7. Flip the cake upside-down.
  8. Let cool for 1 hour before trimming off and excess cake. Cake will last for about four days in an airtight container in the fridge.
Share this Recipe
 

Enhance the  ambiance in your home this holiday season with mulling spices. In a small saucepan add two cups of apple cider and two packets of mulling spice (shown below). Bring to a simmer then set at the lowest setting. You may also use a small crock pot to simmer the mulling spices.

The nip in the air serves as a reminder to wrap up any loose ends in the garden. It feels like yesterday I just planted the mums. All of my fall decorations are hung. Let the planning for Thanksgiving Day begin.

fullsizerender-13

 

You can use any 10″ (6-cup) bundt pan that you would like. Here is the one I used in this recipe.

I would love to hear from you if there are any fall themed treats you would like to see on domesticmoxie.com. Comment below or message me on Facebook, Twitter, or Instagram.

If you enjoy these recipes be sure to subscribe to make sure you don’t miss a recipe, they will be delivered right to your in-box.

This recipe was adapted from:  SallysBakingAddiction.com.

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission.

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from the owner is strictly prohibited.

Rainbow Cake

This St Patrick’s Day, surprise your family, and friends with this rainbow cake. It looks like a simple cake until you cut a slice and reveal the stunning layers. The only thing missing here is a pot of gold (not included).

Rainbow Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
An easy cake recipe that is moist, rich, and buttery.  I use food colorings to create the individual rainbow layers.  You can make this cake recipe with or with-out food coloring
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Rainbow Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
An easy cake recipe that is moist, rich, and buttery.  I use food colorings to create the individual rainbow layers.  You can make this cake recipe with or with-out food coloring
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Ingredients
Cake
Frosting
Servings: people
Units:
Instructions
  1. Preheat your oven to 350°F
  2. Grease and flour 7, 6” round cake pans
  3. In a large bowl, add butter and shortening. Beat until fluffy
  4. Add sugar and beat until it becomes creamy
  5. Add one egg at a time, beat for 1 min after each egg
  6. Add milk, yogurt, and vanilla extract to the batter. Beat for 2 minutes
  7. In a large bowl, sift flour and baking powder together
  8. Add the dry ingredients. Fold into the batter by hand, scrap the sides of your bowl making sure everything is well incorporated
  9. Divide the cake batter into 7 different containers, each weighing 8.5 oz
Coloring formulas
  1. Using Wilton’s Color Right, Performance Color System (see link below)
  2. Red: 8-R, 20-C, Orange: 20-O, Yellow: 20-Y, Green: 20-Y, 7-B, Blue: 15-B, 1-BK, Indigo: 8-B, 2-Y, Violet: 22-P, 6-B, 2-R
  3. Using a spatula mix each color to ensure the color is evenly distributed
Baking
  1. Add each color to a 6” pan
  2. Bake for approx. 20 minutes each, or until a toothpick is inserted and comes out clean
  3. Remove cake from oven and let cool for 5 minutes
  4. Flip the cake onto a cooling rack to cool for at least 1 hour
Frosting
  1. In a large mixing bowl, add butter and cream cheese and beat for 5 minutes
  2. Add powdered sugar 1 cup at a time. Beat well after each addition. Beat for 5 minutes
  3. Add vanilla, beat well to incorporate
Finishing
  1. Using a knife, evenly slice the top part of each cake off. To make 7 cakes that are all the same height
  2. Insert a #12 tip (see link below) into your piping bag
  3. Using a spatula fill your piping bag with the frosting
  4. Pipe a silver dollar sized amount of frosting on your cake plate
  5. Place the violet cake on to your cake plate. Using your piping bag, starting in the center of the cake, in a circular motion squeeze out the frosting. Working from the inside out. This will minimize the crumbs that would end up in our frosting, if we had spread it on with a spatula. Continue this until all of the layers are completed. Remember ROYGBIV, red, orange, yellow, green, blue, indigo, and violet.
  6. On the top (red) cake, pipe frosting starting from the center, spiraling out to the edge
  7. Then pipe frosting onto the sides, in a vertical up and down motion until the entire cake is covered in frosting
  8. Take a spatula and spread the frosting out evenly
  9. When slicing into the cake, wipe the knife off after every slice to make sure the colors don’t run together
Share this Recipe

I mention in my recipe to use 7 cake pans. That is great if you have that many pans. If not, you can use just one pan. Be sure to let the pan cool off before greasing and flouring for the next color.

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from the owner is strictly prohibited.

Here are the products used for this recipe:




Nothing is better than an excellent kitchen scale. I recommend this one:

 

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission.

Blood Orange Pancakes with Blood Orange Marmalade Syrup

These citrus infused pancakes will start your morning off right. While giving your body a vitamin C boost, to help improve your mood and overall well-being. In this recipe I use blood oranges, you can use whatever oranges you have available to you.

Blood Orange Pancakes with Blood Orange Marmalade Syrup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Plain old pancakes are good, but these pancakes, pack an energizing punch that will certainly wake up even the most difficult crowd. The blood orange marmalade syrup is bursting with citrusy flavor that makes this energizing morning meal a total success. 
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Blood Orange Pancakes with Blood Orange Marmalade Syrup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Plain old pancakes are good, but these pancakes, pack an energizing punch that will certainly wake up even the most difficult crowd. The blood orange marmalade syrup is bursting with citrusy flavor that makes this energizing morning meal a total success. 
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Ingredients
Pancakes
Syrup
Servings: pancakes
Units:
Instructions
Pancakes
  1. In a large bowl, sift the flour, sugar, baking soda, and salt
  2. Add the milk, blood orange juice, zest, and eggs
  3. Fold the mixture together so that it is still lumpy but everything is combined, about 30 seconds
  4. Using a large skillet, at med heat, add a tablespoon of butter
  5. Pour pancake batter into pan making them each 5 inches round
  6. Cook each side until golden brown. They should take around 4 minutes on each side
  7. As your pancakes are done place them on an oven proof plate inside of a 175°f oven
Syrup
  1. In a medium have bottomed saucepan, add sugar and blood orange juice
  2. Bring to a boil over medium heat. Turn the heat down to a simmer for about 12 minutes
  3. At this point the syrup will be slightly thinner than you would imagine a standard syrup. Once the syrup cools it will become thicker
  4. Add the butter, vanilla extract, oranges, and orange zest
  5. Remove from heat, stirring a bit to make sure everything is coated in the syrup
  6. Let the syrup cool for about 5-10 minutes
Share this Recipe

If you enjoy my blog, don’t forget to subscribe. So you can be the first to see my new and upcoming posts.

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.

 

 

English Muffins

Today, I woke up to 6” of wet heavy snow at my door; with more on the way. Instead of shoveling, I opted to make homemade English muffins.

English Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These English muffins are light and airy, plus you are going to love how easy these are to make.
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
English Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These English muffins are light and airy, plus you are going to love how easy these are to make.
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Rolling out the dough
Servings: dozen
Units:
Instructions
  1. In a small bowl, add yeast and warm water. Stir to dissolve and let this mixture sit for about 10 min
  2. In a small sauce pan, heat the milk until it begins to steam, add sugar. Whisk until completely dissolved. Remove from heat and let the milk cool for about 5 minutes
  3. In a large bowl, add the milk, yeast mixture, butter, and 3 cups of flour. Whisk until smooth (3-5 min)
  4. Add salt, and 3 cups of flour. Using the dough hook on your electric mixer mix until dough pulls away from the sides and only remains on the dough hook
  5. Place the dough into a greased bowl. Cover and wait for it to rise to about double the size (around 1 hour)
  6. On a clean surface, lightly spread a layer of cornmeal
  7. Punch down the dough and roll it out to a little less than ½ inch thick
  8. Lightly coat the top of the dough with cornmeal
  9. Using a cookie cutter, cut out your english muffins
  10. Place the dough on a parchment lined cookie sheet, where they can rise for 30 minutes
Cooking
  1. Using a large greased non stick skillet on medium heat. Place your English muffins into your skillet
  2. Cook for about 5 minutes on both sides, or until golden brown
  3. Let your English muffins rest for about an hour
  4. Use a fork to poke around the outer edge to slice
  5. Store English muffins in an airtight container in your freezer for up to two months or enjoy right away.
  6. Before serving place in the toaster until golden brown
Share this Recipe

 

This recipe was adapted from Allrecipes.com

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.