Free Monthly Recipe

Welcome to the Free Recipe of the Month!

The Free Recipe of the Month page is where you'll find the free recipe offered in each newsletter. Just remember the free-recipe-of-the month is free just for the month that it's featured in. After that it's retired into the BetterBaking.com Recipe Archives which are always available if you are a paid subscriber of Betterbaking.com (you also get two months free access with any BB cookbook you purchase).

The Free Recipe of the Month is Pumpkin Caramel Bundt Cake as well as (bonus!) My Costco Banana Cake (scroll down for pumpkin cake).

 

 

 

 

 

 

 

 

My Costco Best Ever Banana Bread
Feel free to add 1/2 cup of chocolate chips (dark or milk) to this blue-ribbon recipe I created for Costco Magazine.

1 ½ cups mashed banana, very ripe
½ cup unsalted butter
½ cup white sugar
¼ cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1/3 cup buttermilk *
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon cinnamon
½ cup chopped walnuts, optional
½ cup chocolate chips

*You can substitute plain yogurt or sour cream

Line a baking sheet with parchment paper. Spray a 9 by 5 inch or 8 by 4 ½ inch pan with non-stick cooking spray and place on baking sheet. Preheat oven to 350 F.

In a medium bowl, hand mash the banana. In a large bowl, cream the butter, brown and white sugar well.  Stir in eggs, vanilla, buttermilk and mashed banana, blending well. Fold in flour, salt, baking soda, baking powder, cinnamon, nuts and chocolate chips. Spoon into loaf pan.  Bake until cake springs back when gently touched with fingertips, 55-60 minutes. Let stand ten minutes and then unmold and cool on a cake rack.

10 servings

 

 

 

 

 

A moist, tall sweet pumpkin cake with double topping of caramel pecan streusel and a warmed marshmallow glaze. It echoes the sweet potato-marshmallow casserole we serve at Thanksgiving but with a baker’s creativity. This is a great keeper and hosting cake.

 

 

 

 

 

 

 

 

 

Pumpkin Caramel Bundt Cake
A moist, tall sweet pumpkin cake with double topping of caramel pecan streusel and a warmed marshmallow glaze. It echoes the sweet potato-marshmallow casserole we serve at Thanksgiving but with a baker’s creativity. This is a great keeper and hosting cake.

Streusel
¼ cup unsalted butter
½ cup finely chopped pecans
¼ cup butterscotch chips
1/3 cup miniature marshmallows
1/3 cup brown sugar, firmly packed

Cake
1 cup unsalted butter
2 1/2 cups sugar
5 eggs
1 tablespoon pure vanilla extract
2 cups canned pumpkin puree
1 cup evaporated milk
1/2 teaspoon salt
1/2 teaspoon cinnamon
½ teaspoon pumpkin pie spice
4 teaspoons baking powder
1 teaspoon baking soda
4 1/2 cups all-purpose flour
1 cup chopped pecans

Bourbon Brown Sugar Pecan Glaze Topping
1/3 cup unsalted butter
¾ cup brown sugar
1 teaspoon pure vanilla extract
3 tablespoons bourbon or apple juice

Finishing Touches
Caramel Topping
Marshmallow Fluff, warmed
1/3 cup toasted pecans

Preheat oven to 350 F. Line an angel food cake pan with parchment paper (cut outs), held in place with non-stick cooking spray. Spray pan interior again to ensure no sticking. Line a baking sheet with parchment paper and place cake pan on it. Or use a Bundt cake mold which is greased very well. Place on a parchment paper lined baking sheet.

For the streusel, in a food processor, grind the ingredients together to make a coarse mixture and set aside.

For the cake, in a mixer bowl, cream the butter and sugar until well-blended. Add in the eggs, vanilla, evaporated milk and then blend in the pumpkin puree. Fold in the salt, flour, baking powder, baking soda and spices and blend well. Spoon into prepared pan. (If using streusel, spoon in 2/3’s of batter, then distribute the streusel on top and then remaining batter).

Bake until cake springs back when gently touched, about 80-90 minutes, reducing to 325 F if cake needs more baking to ensure top and bottom do not get too browned or dry.

For the Topping, heat the butter in a small sauce pan with the brown sugar and let cook, bubbling gently, about 5-8 minutes until slightly thickened. If it does not thicken, remove from stove and stir in ½ cup confections’ sugar. Stir in the vanilla and bourbon.

Drizzle topping over cake. Then sprinkle on pecans. Let cool 30-60 minutes and then last, drizzle on the warmed marshmallow sauce.

This cake also freezes well.

Serves 14-18

 

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