Is it Time For Pumpkin Spice Cake Yet? Glen And Friends Cooking
Vložit
- čas přidán 9. 09. 2022
- Is it Time For Pumpkin Spice Cake Yet? Glen And Friends Cooking
Are you looking for thanksgiving desserts that aren't pie? Thanksgiving cake recipes that use pumpkin pie spice? This Pumpkin Spice Layer Cake features an easy browned butter frosting, but could easily be paired with any cream cheese frosting. So if you are looking for Thanksgiving dessert ideas / Thanksgiving dessert recipes, watch Glen cook and show you how to make pumpkin spice cake.
Here is the link to the frosting: • Chocolate Cake With Br...
Pumpkin Spice Layer Cake With Browned Butter Frosting
Cake Ingredients:
250 mL (1 cup) butter
375 mL (1½ cups) packed brown sugar
4 large eggs
One 425g (15-ounce) can pumpkin puree
750 mL (3 cups) all-purpose flour
25 mL (1½ Tbsp) ground cinnamon
25 mL (1½ Tbsp) ground ginger
2 mL (½ tsp) ground allspice
2 mL (½ tsp) ground nutmeg
1 mL (1/8 tsp) ground cloves
1 mL (1/8 tsp) ground mace
7 mL (1½ tsp) baking soda
5 mL (1 tsp) baking powder
7 mL (1½ tsp) coarse salt
Method:
Preheat the oven to 180ºC (350°F).
Butter two 9” cake pans and line the bottoms with parchment paper.
Cream together the butter and sugar until light and fluffy, then beat in eggs one at a time.
Beat in the pumpkin.
In a medium bowl combine flour, cinnamon, ginger, allspice, nutmeg, cloves, mace, baking soda, baking powder and salt.
At low speed, beat in the dry ingredients.
Divide the batter into the pans and bake for about 30-40 minutes, just until a tester comes out clean.
Let the cakes cool in the pans for 20 minutes, then invert onto a rack to cool completely.
Frost.
Easy Browned Butter Frosting:
Frosting
310 mL (1¼ cups) butter, room temp, divided
75 mL (⅓ cup) no fat milk powder
150 mL (⅔ cup) 35% cream
5 mL (1 tsp) salt
5 mL (1 tsp) vanilla extract
500g (1Lb) icing sugar
Frosting Method: • Chocolate Cake With Br...
Cook ¼ cup butter in a small pan over medium heat until it begins to foam.
Stir in the dry milk powder and cook, stirring constantly, until mixture turns a dark brown colour.
Remove from heat and stir in cream, then let cool to room temp.
In a stand mixer whip remaining butter on high until light and fluffy.
Whip in salt, and vanilla.
Add about ⅔ of the icing sugar, little at a time on low speed.
Whip in brown butter mixture, then add enough of the rest of the icing sugar to a consistency you like.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar - Jak na to + styl
I love adding purée pumpkin to baked good because it makes it SUPER moist!
Hey, Glen, if you ever wanted to come out with a cookbook, I'd be good for 5 or six copies, maybe more. It doesn't have to be fancy either.
Grated fresh ginger in pumpkin anything is amazing. Much better than dried. :D
When I was growing up (I'm now 79) my Grandma made a lot of pumpkin pies all year round. I think she used Hubbard squash, as that is what I recall she grew. I don't recall she ever grew Butternut squash, and I know she didn't grow pumpkins.
Hubbard squash is even better than butternut. Those must have been terrific pies!
An organic farmer introduced me to something he called a cheese pumpkin. They are flatter than a typical pumpkin, and they are light tan in color. He told me these cheese pumpkins make the best pie, and I have always used them since.
Interesting. I've never heard of these before. I'll have to look into them.
I like long pie pumpkins - got seeds from someone who had no idea what they were and really enjoyed the pumpkins
Mashed sweet potato in lieu of "pumpkin" puree is a wonderful alternative and adds great depth of flavor.
My father had to have sweet potato pie, not pumpkin pie, he detested pumpkin pie. My father wanted an absurd volume of spices in his sweet potato pie. He grew up with his mother fixing her pies that way, the surface of the pie was dark with spices. Mom would fix Dad his own pie and fix much less spiced sweet potato pies for the rest of the family. My ex mother in law made the very best "pumpkin" pies I ever tasted anywhere. She used heirloom Pennsylvania Dutch Crookneck Squash. Using those makes the best "pumpkin" pies ever. My ex mother in law grew up in North Carolina, making sweet potato pies but she married a man from North Central Maryland whose parents were of German descent from the South Central Pennsylvania Dutch region of Pennsylvania. Her husband's mother gave her the family "pumpkin" pie recipe and taught her how to make the pies. Her pies were always beautiful and delicious. She's deceased now and I don't have her pie recipe. I'm going to see if her daughter will share the recipe with me. I need to share it with my son so he can give it to his children someday.
When it comes to custard based pies or sweet cakes like this, you can also use peeled, boiled, mashed Carrot, Cucumber or Zucchini. Pumpkin spice covers over a multitude of culinary sins...
@@hannakinn I would choose sweet potato pie over pumpkin any day!! (But, with 'normal' spice level.)
@@debbieosredkernelson13 Yes I always liked the sweet potatoes my mother made that were not for my dad. Lol
When I've made pumpkin spice cakes, I've done a mascarpone icing on them that is divine.
Most canned pumpkin (aka Libby’s), at least in the US, are Dickinson Squash or Dickinson Pumpkin. Larger and more pale than the bright orange most people associate with being a “pumpkin”.
I went to college in the middle of the Libby’s pumpkin fields. They are almost as pumpkin looking as jack o lanterns. The color is a little lighter. Getting to watch them be harvested and proceed was always fun.
@@tim5man5 Yeah, people make a big deal about the Libby's pumpkin "actually being squash", but botanically speaking a pumpkin and a squash are the exact same thing. And if you showed anyone a Dickinson Squash and didn't tell them what it is and asked them to identify it, 9 out of 10 people would say it's a pumpkin. It's lighter in color, and usually a bit more oblong than a round jack o' lantern type pumpkin, but it still looks like a pumpkin.
They taste exactly the same. What does that matter? Botanically they are the same.
I did not know that. Thank you
If it's Libby's brand they use Dickinson squash.
Yes. Which looks nothing like a butternut squash.
My sister used half butternut squash and half pumpkin for her pies!
Growing up in Australia, honey is the flavour I associate with a nice sweet baked pumpkin, However I've had american style pumpkin pie and it is incredible, and a few of those pumpkin spice biscuits. 😋
Hi Glen, It is 100 % CITROUILLE DICKINSON PUMPKIN, If you buy the good brand which is E.D. Smith since 1882. Regards, Mario
I will forever love the Glenn / Julie relationship.
Hey Glen as a child I remember my parents always picking up a Spanish Bar Cake from A&P when they were called A&P. I would love to see you make one so I could repeat the recipe! I hope you tried it so you will be able to hit the flavor profile of the cake & icing like we remember it to be! Love the channel! Windsor, Ontario here :)
That was my father's favorite cake! We had it often at our house (NJ,USA).
I remember that cake. My mother did not shop at the A & P, but I imagine they were various versions of that cake in the different grocery stores. It was so good and moist with raisins in it and lovely vanilla frosting.
I used to find it at the local pic pac grocery store in louisville, but I have not seen it in a long time.
I wanna try it!! I would add nuts on top to add some crunchh🎉
I love how animated Julie is! She does not hold back when expressing herself 😁. I hope I find a extra can of “last years” pumpkin in my pantry 🤞 cuz that cake looks yummy 😋
Yes, it is time for pumpkin cakes! And muffins! And bread! And cookies! And puddings! I love pumpkin season.
……and persimmon cookies too.
@@janetdupree6353: Yes!
"Someone's been snacking on it when I wasn't looking." Must have been the cat. Uh-huh.
x-D
I love the Bob Ross vibe you have when you say that it’s ok when the butter/sugar mix splits after adding the “pumpkin.” 🥰 Hope you are both having a great weekend!
You make such wonderful, wholesome videos. I also love the post-credit scene!
I have a couple of pints of frozen roasted pumpkin from last year, time to get bakin'. For me these things are less about the squash component and more about the spice. I always seem to have to double the spices to get the flavor I want. Also, there are several homes about town that are already decked out for Halloween. Not too soon for pumpkin, too soon for decorating!
This one has me intrigued, as I've never had anything with Pumpkin Spice, or Pumpkin. The closest I've tried is a Carrot cake, which would add a similar mistress and sweet notes. The spices, similar to a Parkin or good Gingerbread.
It's the Brown Butter icing that just blows my mind and I've no idea what to expect with it.
Haven't wanted to make something so much in ages. Great job, Glen 😋
I am a sucker for Glen’s MCU-Esque post credit secrets. It IS gonna be good.
Oh yes ! Brown buttered icing on pumpkin spice cake !! Winner taste deluxe !
That spice mixture reminds me of British Mixed Spice I use in Cornish Fairings.
Americans call those ginger snaps, or gingerbread cookies. Maybe slightly different, but looks like the ingredients are the same?
Who knew that you can get canned pumpkin. Never seen here in New Zealand. 🇳🇿 Will try the roasted butternut squash.
The cake looks great frosted that way because the beautiful orange of the cake is not hidden, and you know right away what kind of cake it is.
I can have pumpkin ANY tine of year!!
Cannot wait for this upcoming weekend to make this Pumpkin Cake!
Thank you Glen for yet another wonderful recipe!!
I tried roasting my own pumpkin one day for my homemade pumpkin pie. It was a disaster. The pumpkin was stringy and never pureed to a smooth consistency. I'll stick to the canned stuff please and thank you. I use nutmeg, allspice, ginger, cloves, cinnamon and a bit of cardamom in my pumpkin pie spice mix. It is much better for me to make my own. Although I still have a pre made container of the stuff.
you may have gotten a field pumpkin vs a pie pumpkin.
iirc, most canned pumpkin in the us is dickenson pumpkin, a tan variety that’s also called dickenson winter squash.
my very fave pumpkin for eating, baking, etc., is oregon sweet meat. it’s a pale green-blue when picked and cures to a tan colour.
What Chris said. The jack-o-lantern types are stringy and terrible for baking. They are edible, but not great. The small pie pumpkins are the ones you want to roast for pumpkin pie. I personally love it, but I know there are lots of people who don't. (I grew up not far from Libby's biggest plant so I know canned "pumpkin" well.)
Hmm, time to try out the stand mixer we got as a wedding present.
Oh man I am making this!! I LOVE the spices in pumpkin spice! Thank you!
Totally agree with making your own spice blend. I use a 14th Century recipe for "poudre douce", which has the flavors that I most enjoy. Also use it in my coffee...
I looked it up. Libbys brand sells 75% of canned pumpkin puree sold in the US. They use a variety of pumpkin called a Dickinson Pumpkin. Butternut squash is a hybrid squash developed in the 1940s.
I love the look and taste of an only partially frosted cake 😁
A lot of"pumpkin " in the US is a another squash called cushaw. My dad and I grew them in the garden one year and roasted them for different applications. They were much tastier than the pie pumpkins.
I wish you would do a seperate playlist for the "cake for two" recioes.
Any cake can be a "cake for two". It's all about dedication :D
(But in seriousness, I would love more "cakes for two" videos)
I would enjoy both a "cake for two" playlist and more "cake for two" recipes. I like the smaller recipes as I don't have a household large enough to handle a full cake without someone gorging themselves and then complaining about stomach issues later.
@@asser2022 LOL
I suppose you could half the recipe and cook as individual muffins. Then you could half and frost, or eat as muffins. Unfrosted, they should freeze well.
It's the smaller cake tin that would be an issue, as I've never seen one smaller than 8 inch. Worth a look on Amazon.
@@davidcramb5793 Wilton makes 6” round cake pans
Love you telling on yourself there at the end. So relatable!
THIS looks like a fine cake! It may be the best way to work a 'squash' into Thanksgiving Dinner!
I couldn’t get the link to the pumpkin pie spice video to work for me. It disappeared so fast, and even when I think I hit it in time, I didn’t go anywhere. Can you please add it to the directions? I know you have listed amounts in the recipe, but I always enjoy your explanations.
I always use the pre mixed pumpkin pie spice and add a heavy dose of extra cinnamon
Yeah. Both chocolate and pumpkin spice with brown butter frosting are my next treats. Perfect to warm the house pre-furnace.
The best pumpkin I’ve enjoyed for pie is actually an heirloom variety; look up “long pie pumpkin” - we grew them and they were fantastic!
7:42 busted!!! LMAO I am looking forward to making brown butter frosting and I think I will be just as guilty as Glenn afterwards.
😁
You should do a whole pumpkin spice themed set of videos. I’d love to see your version of pumpkin spice syrup (sugar free version?) to add to coffee!
My husband made me this cake for my birthday, and it was so good! I have to admit we did cheat and used 2 containers of cream cheese frosting, but the cake was made as-is and was so delicious. My birthday was October 10 so we served it as dessert after Thanksgiving dinner, and everyone loved it. It reminded me a lot of A&P's old Spanish Bar Cake - which was an in-store spice cake with raisins they made during the holidays - something I've tried to replicate over the years with no success. Thanks for a great birthday cake!
Thank You!
we grew pumpkins on our farm. Mom's pumpkin pie has never been duplicated.
Loved your comment 'pumpkin, pumpkin spice' cake. I am unreasonably irritated by the whole 'pumpkin spice' conflation. I always ask - do you mean pumpkin and spice, or spices that you use with pumpkin? People look at me like I'm crazy, but they are not the same. Pedantic? Yes, but I am standing my ground on this one.🙂🙃
I will die with you on this hill. The whole “pumpkin spice” thing drives me nuts. If it has pumpkin in the name, it should have pumpkin in the dish.
This whole pumpkin spice craze truly got on my last nerve when I saw pumpkin spice Cheerios. At least it hasn’t dampened my enthusiasm for pumpkin pie.
Yes! It's definitely time for pumpkin spice cake! That looks so good.
This looks amazing, thank you for sharing !!!
Oooooo, ya that looks sooo yummy!!
Yes! My favorite fall flavor 😍
luv pumpkin spice cake and cream cheese frosting 😋
Yes...the perfect combination ...imho.
Looks delicious 😋
I appreciate the passing mention of roasting pumpkin. I think it is the best cooking method for baking. I prefer Kents, but I am Aussie. Butternut would work if I didn't want to cut up a wedge, because butternut is available at my supermarket pre-cut into cubes.
I love Trader Joe's Pumpkin Pie Spice.. it has lemon rind in the mix!
In fact, I just purchased 2 bottles that I'll use throughout the year.
Have you done an experiment on the effects of overmixing the flour?
That would be nice in summer as we are entering in new zealand we have pumpkin pie at xmas yumm
Cup of coffee ☕️ and your set!
So pumpkin spice is very similar to UK mixed spice, just a lot heavier on the cinnamon. I'll probably give this a go around halloween.
Oh! I think I'd like this over pumpkin pie (I'm not really a pie person), great alternative.
In Australia its sold as butternut pumpkin, but I am excited to find out that its what is used as pumpkin puree. :)
My sister was the food scientist at a large American pie company. Yes, canned pumpkin is actually another type of squash. Much preferable in taste to true pumpkin.
At Jamestown and son it is called kitchen pepper. Sprinkle it on everything.
Yummmmmmmmy.
when glen said pumpkin puree is mostly butternut squash it was like learning about the matrix.
haha Glen wanted blame Julie... it backfired lol
Not a complaint but just thinking...do you ever use the method where you combine the butter with the flour first you tested at one time? You seemed to indicate that was possibly a superior method.
Blue hubbard squash used to be the go to for commercial canned pumpkin. (at least in New England)
Butternut squash pie is my go to. Naturally sweet, especially when roasted, so less sugar added overall. The taste is so much better than canned pumpkin. Glad to hear I am not the only one!
Loving the cackles
Our favorite squash to use was a hubbard.
My ex would make pumpkin spice bundt cake for me. Excellent.
Would you consider it more of a dense cake?
Usually Hubbard squash is used or a combination of Hubbard and other squashes.
You'd be hard pressed to find a real pumpkin spice cake where I live in Britain, or many people who know truly what it is. We have some similar cakes that largely get their flavour from 'mixed spice'... a blend of different spices. 'All Spice' is still a challenge to find in the UK too... I've never been able to find out why it's not popular in Britain.
I picked the butternut squash I grew this year. Didn't know I could make "hand pie" as hubs calls it.
Thanks
Thank You!
Hey Glen how about making a Queen Elizabeth cake?
Glen, those TRAM Lavs are picking up quite a lot of plosives... I see you have mounted them upside down, but do you have windsock for them? That might help...
I love the channel and have been a long-time watcher from Burlington.
maybe i'd try some sultanas
Pump up the spice!
Yes. It is
I wish german stores would routinely offer canned pumpkin. I love pumpkin, especially soup and in cakes but preparing it is always so time-consuming so I'd love to be able to use the canned stuff every now and then. But I just can't find it.
This recipe looks great, though! I'll probably make this soon.
Loving the double posting recipes a week friend!
Well I had a ..interesting pumpkin experience a couple years ago
I more of a painting a pumpkin 🎃 than carving picked u a pumpkin from a local farm stand sat for 2 weeks then I had decided his fate to be a pumpkin bread or 4 well I began dismemberment only to find dad may had been a ....Spaghetti squash the flesh was that strage tubular spaghetti I was surprised , squash soup also became a thing on the menu that year as well
I've been roasting my own 'pumpkin' for a while now - started with Halloween sugar pumpkins, moved to pie pumpkins, and finally settled on butternut squash. I am, however, curious how you are making yours. I find that after the roast and puree that my pumpkin is more golden than orange, and never as thick as what I see out of cans. Would you be open to covering this as a How To Make [CORE INGREDIENT] series?
In Australia we just get straight to the point, it is always butternut _pumpkin_ here, not squash.
How would you alter the recipe to make it a cake for two? Would it just be half the amounts? I know the size usually has to do with the set amount of a can of pumpkin puree, but I’d prefer a smaller portion
I love Julie’s Mexican blouses. Did you get them in Oaxaca?
Any chance that you might do a Spanish Bar Cake like A&P used to sell? I understand that it's a fairly old recipe and likely a cousin of the pumpkin spice cake.
the way julie had a glitch when glen said pumpkin pumpkin spice cake
I'm going to try the butternut squash and see if anyone notices (and me)😉😜
This recipe says to use 2 1/2 tsp salt in the frosting. However, the recipe as it appears with the chocolate cake video, calls for 1 tsp salt. I wish I had noticed this before making and frosting our pumpkin spice cake. Will try again with the lower amount of salt.
I mean Thanks Giving is in exactly 1 month.
Or 2.5 months
@@belg4mit No. It's exactly in one month today. October 10th.
Pumpkin spice covers over a multitude of (culinary) sins. Most cucurbits have enough of a similar flavor/texture that you can make substitutions fairly easily. I make a mean "Pumpkin" pie that is actually peeled, boiled and mashed cucumbers with eggs, canned milk, sugar, and the appropriate spices. (Although... I wonder what a honeydew melon custard pie would taste like... nasty, or nice?)
Icing thieves!!! They live in my fridge also!!!
🤓👌👍🖖✌😎
Where do you get written recipes?
In the description box and at the end of the video.
love your new word 'fluffly' :) 1:04
Pumpkin something ?? That means ...winter is comming ... NNOOOOOOoooo ! 😫😶🌫 In Montreal at least.
It SNOWED in Wyoming the other day! Meanwhile in Texas it's still hotter than heck.
3:20 ahora me estoy preguntando; ¿Donde podré conseguir calabaza enlatada en mis latitudes?, ya que, no es muy usual que la vendan en esa presentación.
Agradezco el tiempo que te tomas en leer el comentario, y muchas gracias por la receta del pastel (n___n)
You can just roast and puree your own squash.