Tuesday, November 24, 2009

Tuesdays with Dorie: All-in-One Holiday Muffins

This week Britin of The Nitty Britty chose Dorie's All-in-One Holiday Bundt Cake, an awesome looking cake packed with festive flavours. But sometimes a whole cake can be a bit intimidating. People get scared to take the first piece. So when I needed to bring something to a get-together I decided to make it as muffins - much friendlier!
Yet again there were no cranberries to be had so I used cherries and almonds but kept the rest of the flavours the same. I got 18 full size muffins from this recipe.
The taste test ...
Delicious! Really, really moist and full of flavours I love - ginger, cinnamon, cherries. Couldn't really taste the pumpkin here but it added a lovely colour. I served mine with a maple syrup glaze and a scattering of chopped almonds and it made a perfect afternoon tea. I will definitely be making this again as a bundt cake.
Thanks Britin, great pick!
All-in-One Holiday Bundt Cake From Baking from My Home To Yours
2 cups plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
 Pinch of salt
1 1/2 tsp grated fresh ginger (or 1 tsp ground ginger)
150 grams unsalted butter, at room temperature
1 cup white sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 1/4 cups pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Icing sugar, for dusting or maple syrup icing (see note)
Centre a rack in the oven and preheat the oven to 180 degrees C / 160 degrees C fan-forced. Butter a 9- to 10- inch (12 cup) Bundt pan.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger.
Working with a stand mixer or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the pumpkin, chopped apple and grated ginger, if you’re using it-don’t be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake for 60 to 70 minutes, or until a skewer comes out clean. Transfer the cake to a rack and cool for 10 minutes before turning out onto the rack to cool to room temperature.
Just before serving, dust the cake with icing sugar or drizzle it with maple syrup icing.
To make the Maple Syrup Icing - Sift 6 tablespoons icing sugar into a bowl and stir in 2 tablespoons maple syrup. Add up to another ½ tablespoon of maple syrup little by little, until you have an icing that runs nicely off the tip of the spoon. Place the cooled cake on a sheet of baking paper and drizzle the icing over the top. Let the icing set for a few minutes before serving.

10 comments:

  1. I like the muffin idea. And that glaze looks absolutely scrumptious!

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  2. Your muffin looks great! This is such a versatile recipe. Well done!

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  3. You are so right about the intimidation factor on a large dessert. Never really thought about it. Guess that's why cookies go so fast. Muffins look wonderful

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  4. Susan, your holiday muffin looks fantastic! Great idea. Nice touch with the Maple glaze. BTW--love the new look of your blog!

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  5. Beautiful, love the muffin concept!! I actually made this three weeks ago and did a rewind this week (can't do the Chestnut Cake right now). However, the first time I made this cake it stuck in my pan. I bought a new pan and made it again last night, perfection!

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  6. Great idea to make the bundt in to muffins. Im glad you liked this recipe. I thought it was really tasty too! Happy TG to you!

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  7. Great idea to make this into muffins. No slicing needed!

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  8. I just couldn't make a whole cake either, so I went with cupcakes! :) Great photo!

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  9. Yum! These look great, and cherries and almonds are an awesome combination.

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  10. Cant wait to try the muffin recipe. I love the photo btw!

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Thanks for reading! Questions or comments? I would love to hear from you ...

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