White Chocolate Ribbon Pumpkin Cake and Maple Glaz

White Chocolate Ribbon Pumpkin Cake And Maple Glaz Recipe

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Kristin Miller

By
@Kk723

We found this cake amazing! The white chocolate filling is hard to mix but if you use your mixer its not so bad. This cake is definitly worth the effort!

Rating:

★★★★★ 1 vote

Comments:
Cook:
1 Hr 30 Min

Ingredients

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  • FILLING

  • 3/4 c
    white chocolate chips
  • 8 oz
    cream cheese, softened
  • 3 Tbsp
    sugar
  • 3/4 tsp
    vanilla
  • CAKE

  • 3 c
    all-purpose flour
  • 1/4 tsp
    salt
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1 c
    butter, softened
  • 2 c
    sugar
  • 1 1/2 tsp
    vanilla
  • 4
    eggs
  • 1
    16oz. can pumpkin
  • GLAZE

  • 1 c
    powder sugar, sifted
  • 1 Tbsp
    maple syrup
  • 1/2 tsp
    maple extract
  • 2-3 Tbsp
    heavy cream (can also use milk)
  • 1/8 tsp
    salt

How to Make White Chocolate Ribbon Pumpkin Cake and Maple Glaz

Step-by-Step

  1. Preheat oven to 350. Grease and flour a large bundt pan. Prepare filling: place white chocolate chips in microwave safe bowl and microwave for 30 seconds, stir and repeat until chips are melted. Beat cream cheese, sugar and vanilla into melted chocolate.
  2. In a medium bowl, combing flour, salt, baking powder, baking soda and cinnamon.
  3. In a large bowl, beat butter and sugar until fluffy, add vanilla. Beat in eggs one at a time then continue to beat for 1 minute until mixture is light. Stir in pumpkin by hand or low speed (I do mine by hand). Stir in flour mixture.
  4. Pour about 1/3 of cake mixture into bundt pan. Pour the white chocolate filling over that making sure you keep the filling away from the sides of the pan, keep it the filling strictly in the center. Pour remaining batter over the filling. Bake for 55 minutes or until the cake pulls away from the sides of pan. Allow cake to cool 10 mintues before removing from the pan. Cool cake completely before glazing.
  5. To make the glaze: stire together powder sugar, maple syrup, maple extract and 2 tablespoons of cream and salt. Beat until smooth. If the glaze looks too thick add remaining tablespoon of cream. Drizzle over cooled cake. Store in refridgerator.

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About White Chocolate Ribbon Pumpkin Cake and Maple Glaz

Course/Dish: Cakes




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