Recipe: Pumpkin Walnut Ring 🎃🌰
Description:
Moist, rich, and utterly tasty, this Pumpkin Walnut Ring is the perfect way to utilize leftover pumpkin (it works just as well with banana too!). Adapted from “The Cake Bible” by Rose Levy Beranbaum, this delightful treat is a comforting addition to any table, whether for breakfast, dessert, or a cozy weeknight indulgence. With warm spices, crunchy walnuts, and a decadent chocolate glaze, every bite is a symphony of flavors that will leave you craving more.
Nutritional Information (per serving):
- Calories: 385.1
- Fat: 23.1g
- Saturated Fat: 2.5g
- Cholesterol: 53.7mg
- Sodium: 259.3mg
- Carbohydrates: 41.3g
- Fiber: 1.3g
- Sugar: 22.3g
- Protein: 4.9g
Servings: 8 | Yield: 1 cake
Ingredients:
- 1 1/4 cups cake flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- 2 large eggs
- 3/4 cup light brown sugar
- 3/4 cup walnut oil
- 1 cup fresh pumpkin puree (or canned pumpkin puree)
- 2 oz bittersweet chocolate
- 1 tbsp walnut oil
Instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat oven: Preheat your oven to 350°F. Grease and flour a 6-cup baby Bundt pan or loaf pan. |
| 2 | Prepare dry ingredients: In a small bowl, whisk together the cake flour, baking soda, cinnamon, nutmeg, ground cloves, and chopped walnuts until well combined. |
| 3 | Mix wet ingredients: In a large mixing bowl, beat the eggs, light brown sugar, and walnut oil for 2 to 3 minutes until the mixture is very smooth and slightly thickened. |
| 4 | Incorporate pumpkin: Add the fresh pumpkin puree (or canned pumpkin puree) to the egg mixture and beat until smooth. |
| 5 | Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, beating until the batter is completely moistened and well combined. |
| 6 | Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 30 minutes, or until a cake tester inserted into the center comes out clean. |
| 7 | Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. |
| 8 | Prepare the glaze: Break the bittersweet chocolate into squares and place them in the top of a double boiler. Add 1 tablespoon of walnut oil. |
| 9 | Melt the chocolate: Place the double boiler over very hot, but not simmering, water on low heat. Make sure the water does not touch the bottom of the double boiler insert. Remove from heat and stir until the chocolate begins to melt. Continue stirring until smooth. |
| 10 | Glaze the cake: Drizzle the melted chocolate over the cooled cake. |
| 11 | Serve or store: Enjoy the Pumpkin Walnut Ring immediately, or store it in an airtight container at room temperature for up to 1 week. |
Tips:
- For a twist, try adding a handful of raisins or dried cranberries to the batter for extra sweetness and texture.
- If you don’t have a baby Bundt pan, you can use a standard loaf pan or even muffin tins to bake individual portions.
- Make sure to properly grease and flour the pan to prevent the cake from sticking.
Indulge in the delightful flavors of fall with this Pumpkin Walnut Ring recipe. Perfect for any occasion, it’s sure to become a seasonal favorite in your household. Enjoy the warm, comforting aroma as it bakes, and savor each delicious bite of this moist and flavorful treat.
