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White Chocolate Ribbon Pumpkin Cake With Maple Glaze


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$3,000 Grand Prizewinner

Anna Ginsberg | Pedernales EC

Anna developed her White Chocolate Ribbon Pumpkin Cake With Maple Glaze as a holiday blend of pound cake, pumpkin pie and cheesecake. Anna has a passion for cooking by experimentation and has entered many recipe contests. In the past two years, she’s been a finalist in both Southern Living and Cooking Light’s baking contests, the much-renowned Pillsbury Bake-Off, and other smaller contests. She insists, however, that she’s not a “ringer.” “I lose a lot,” says Anna, “I’ve entered many contests. I’ve even sent recipes to Texas Co-op Power’s monthly contest and have never won that.” Anna lives in Austin with her husband and daughter.

Filling
3/4 cup white chocolate morsels or white chips
8 ounces cream cheese, softened
3 tablespoons granulated sugar
3/4 teaspoon Adams Best™ Vanilla

Cake
3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 sticks butter, softened
2 cups granulated sugar
11/2 teaspoons Adams Best™ Vanilla
4 eggs
1 can (16 ounces) pumpkin

Glaze
1 cup powdered sugar, sifted
1 tablespoon maple syrup
1/2 teaspoon Adams Mapel™ Imitation Maple Flavor
2-3 tablespoons heavy cream
1/8 teaspoon salt

  • Preheat oven to 350 degrees. Grease and flour large bundt pan. To prepare filling, place white chips in microwave-safe bowl and microwave on high for 11/2 minutes, stopping every 30 seconds to stir. Beat cream cheese, sugar and vanilla into melted chips. Set aside.
  • In medium bowl, combine flour, salt, baking powder, baking soda and cinnamon. Set aside. In large bowl, beat butter and sugar until fluffy. Beat in vanilla extract. Beat in eggs, one by one, and continue beating on high speed for 1 minute or until mixture is light. Stir in pumpkin. By hand or using low speed, stir in flour mixture. Pour about 1/3 of pumpkin batter into bundt pan. Pour filling over batter, keeping filling away from sides of pan. Pour remaining batter over filling.
  • Bake 55 minutes or until cake begins to pull away from sides of pan. Let cool in pan for 10 minutes, then turn out of pan. Let cake cool completely before glazing.
  • To prepare glaze, stir together powdered sugar, maple syrup, maple flavor, 2 tablespoons cream and salt. Beat until smooth. If glaze is too thick, add remaining tablespoon of cream. Drizzle over cooled cake; store cake in refrigerator.
Servings: 12. Serving size: 1 slice.

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