Pumpkin Butter Tea Cakes With Orange Glaze
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
5-6
ingredients
- 1 tablespoon butter, melted
- 4 ounces all-purpose flour (by weight, 3/4 c plus 1 tbsp)
- 1 teaspoon baking powder
- 1⁄4 teaspoon fine salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon grated nutmeg
- 1⁄4 teaspoon ground ginger
- 1 pinch allspice
- 1⁄2 cup Greek yogurt (full fat or 2%, not fat-free)
- 1⁄2 cup pumpkin butter
- 1⁄2 cup granulated sugar
- 1⁄4 teaspoon vanilla extract
- 2 eggs
-
Glaze
- 1 1⁄2 cups confectioners' sugar
- 1⁄4 cup orange juice
- 1 tablespoon water
directions
- Preheat oven to 350°F Brush mini-loaf pans, mini-Bundt pans or muffin pan with melted butter. Set aside.
- Whisk together flour, baking powder, salt, and spices. Set aside.
- Whisk together yogurt, pumpkin butter, sugar, vanilla, and eggs until well-combined. Add dry ingredients and stir until just combined.
- Fill pans 2/3 full (I got 5 out of 6 mini-Bundt wells from this amount). Bake in preheated oven 15-25 minutes (depending on size and shape of baking device), until a toothpick inserted in the center comes out dry with no more than one or two crumbs on it. (My mini-Bundts needed 17 minutes.) Cool in pan 5 minutes, then turn out onto a cooling rack until room temperature.
- Whisk together glaze ingredients. Drizzle over cakes. Let stand 20 minutes or until set before moving.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!