cinnamon

pumpkin streusel coffee cake

If you live in the northeast, or anywhere in the U.S. for that matter, you’ve probably noticed something if you’ve been outside lately.

pumpkin streusel coffee cake | Brooklyn Homemaker

It’s pumpkin season!!!

pumpkin streusel coffee cake | Brooklyn Homemaker

Even though the weather still feels relatively summery here in NYC, there are pumpkins EVERYWHERE lately! Grocery stores, farm stands, corner bodegas, hardware stores, front porches, brownstone stoops, even apartment windows. Some of them are being nestled just so amidst colorful pots of hardy mums, while others are getting carved up into jack-o-lanterns with big toothy grins. You just can’t step out the front door without seeing a bunch of big orange squash all over the place.

pumpkin streusel coffee cake | Brooklyn Homemaker

And guess what! Pumpkins aren’t just decorative, they’re also pretty damn tasty! Canned or cubed, roasted or boiled, baked into pies and cakes or simmered into stews and curries. Gimme! Gimme! Gimme!

pumpkin streusel coffee cake | Brooklyn Homemaker

Pumpkin’s so adaptable and so universally loved this time of year that a huge part of the blogging community is coming out today to share their favorite pumpkin recipes in the Virtual Pumpkin Party! This pumpkin recipe sharing event has been hosted by Sara from Cake over Steak since 2015. Head over to her blog to see this year’s full list of links and check out all the drool inducing pumpkin recipes that speak to the versatility of the pumpkin, along with the limitless creativity of the blogging world.

pumpkin streusel coffee cake | Brooklyn Homemaker

Speaking of versatility and creativity, I decided that the Virtual Pumpkin Party was the perfect opportunity for me to take my spice cake bundt recipe out for a spin and really show you what she can do. I could have just made the pumpkin purée substitution and baked a simple, yet delicious bundt cake, but I knew that I could take this recipe even further. If you’ve been reading this blog long enough you’ve probably already noticed that I’m actually a curmudgeonly old lady living in the body of a 34-year-old gay man. So, true to form, I decided to use my humble spice cake recipe as the base for a show stopping coffee cake.  A layer of toasted pecans and brown sugar, and a topping of buttery crunchy streusel may seem simple enough, but they seriously transform this cake.

pumpkin streusel coffee cake | Brooklyn Homemaker

The only slight change I made to the base recipe was to add just a bit more oil. The additional ingredients and thick layer of streusel mean this cake has to bake a long time before it’s fully cooked inside, and the extra oil helps keep the bottom and sides of the cake from drying out before the interior is done. I also decided to bake the cake in an angel food pan rather than a bundt pan, because bundts are meant to be turned out of the pan and served upside down, but I wanted that gorgeous streusel topping to be the star of the show. If you don’t have an angel food pan though, just bake it in a bundt pan and serve it with the streusel side up!

pumpkin streusel coffee cake | Brooklyn Homemaker

This cake is dense and rich and packed with heavenly, homey fall flavors. The cake itself is almost like a rich spiced pumpkin bread, the filling adds a lovely bit of toasty nutty texture, and the streusel is crunchy and buttery and salty in the best possible way. A light drizzle of cream cheese glaze adds just a touch of extra sweetness and a bit of creamy tang. I could go on, but I’m sure you get the picture. Now go preheat the oven already.

pumpkin streusel coffee cake | Brooklyn Homemaker

Pumpkin Streusel Coffee Cake

Streusel:
1/2 cup roughly chopped pecans
1 2/3 cups flour
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon espresso powder (optional)
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into cubes

Filling:
1 cup roughly chopped pecans
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon espresso powder (optional)

Cake:
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
4 large eggs
3/4 cup peanut oil (or vegetable or canola oil)
2 teaspoons vanilla extract
1 3/4 cup (1 15oz can) canned pumpkin puree (not pumpkin pie filling)

Preheat oven to 350F.
Coat a large angel food pan with a removable bottom with butter and flour, or baking spray that includes flour. Refrigerate until ready to use.

Toast the pecans for the filling and the streusel together on a sheet pan for about 6 to 8 minutes or until fragrant. Let the nuts cool before making the streusel.

To make the streusel:
Put the flour, brown sugar, salt, cinnamon, espresso powder, and cold butter in the bowl of a stand mixer fitted with the paddle attachment. Mix the streusel slowly on low-speed just until it begins to clump together, which should take between 5 and 10 minutes depending on how cool everything is. Add the 1/2 cup of cooled toasted pecans and mix until well-distributed, about a minute.
Transfer the streusel to a small bowl, cover, and refrigerate.

To make the filling:
Mix the pecans, brown sugar, cinnamon, and espresso powder together with a fork in a small bowl. Set aside.

To make the cake:
Whisk flour, baking powder, salt, cinnamon, ginger, cloves, & nutmeg together in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, & brown sugar together on high-speed until light and fluffy, about three minutes. Scrape down the sides of the bowl and add the eggs, one at a time, scraping between additions. In a small bowl or measuring cup, stir together oil, vanilla, & pumpkin purée. In the bowl with the butter and sugars, alternate additions of the flour and buttermilk mixtures at low-speed, beginning and ending with flour. Mix just until combined and do not overwork the batter. Scrape down the sides of the bowl to make sure all ingredients are well incorporated.

Pour about half the batter into the prepared pan and smooth out the top. Sprinkle the filling over the batter in an even layer, then top with remaining batter and smooth out. Firmly pound the pan against the countertop several times to tap out any air bubbles, then add the topping in an even layer. Bake in the center of the oven for 65 to 70 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.

Transfer the pan to a wire rack to cool completely. Once cool, remove the cake from the pan and drizzle with cream cheese glaze (recipe below) if desired.

Cake should keep, in an air tight container at room temperature, for about 3 or 4 days.

Cream Cheese Bundt Glaze: 
4 ounces (1/2 package) cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
4 to 8 tablespoons milk

In the bowl of a stand mixer, beat the cream cheese until it’s soft and smooth and light. Add the powdered sugar, vanilla, and 3 tablespoons of milk and blend until there are no lumps. If necessary, add more milk, a tablespoon at a time, beating after each addition until the glaze reaches the desired drizzle-able consistency. It should be about the consistency of thin melted ice cream to drizzle correctly.

Place a tray under cake and cooling rack to catch any drips. I used a small squeeze bottle to get a thin even line of drizzle and let some of the streusel show through. You could also do this by cutting a small hole in a sandwich bag, or you could make your life easier and just pour the glaze over the whole top of the cake.

This recipe will probably make more glaze than you need, but it’s tough to make a smaller batch with an electric mixer, and without a mixer it won’t come out as creamy and smooth.
It’s great though, so I promise you won’t be sad that you’ll have extra.

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basic bundt series: spice cake

Hey guess what!
It’s finally officially fall, y’all!

basic bundt series | spice cake | Brooklyn Homemaker

I’ve said it before and I’ll say it again (and again and again and again).

Fall is absolutely my favorite time of year. It’s clearly, obviously, indisputably the best season ever, and if you don’t agree with me, you’re wrong.
I told you it was indisputable okay?
The only negative thing I could ever say about fall, if I had to come up with something, is that it doesn’t last nearly long enough.

basic bundt series | spice cake | Brooklyn Homemaker

Cooler weather means we can finally turn off the air conditioner and open up the windows. It means layered clothing, and finally giving up on the “beach body” I’m never going to have. It means beautiful brightly colored foliage, falling leaves, crisp fresh air, and spending as much time outdoors as possible before it’s too late.

It also means all of my favorite foods are back in season. Squash and pumpkins and root veggies and soups and stews and braises and apples and pears and fresh sweet cider and sugar-coated cider doughnuts and everything infused with warm homey baking spices.

basic bundt series | spice cake | Brooklyn Homemaker

Now, I’m well aware that Martha Stewart thinks pumpkin spice is for basic bitches only, but I also happen to know that she has a thing for a well baked spice cake. And hey, this is the basic bundt series after all, so why not embrace the basic and just go for it?

Basic or not, the classic combination of cinnamon, ginger, nutmeg, & clove will never go out of style. I mean, can you think of any better flavor to usher in the best season of the year?

No.
You can’t.

basic bundt series | spice cake | Brooklyn Homemaker

Anyways, not to toot my own horn or anything (toot toot), but this is one seriously delicious freaking cake!

It’s tender and moist with a soft delicate crumb, a refined subtle sweetness, and the perfect amount of spice. I tested this recipe half a dozen times to get it juuuust right, and I seriously couldn’t be happier with the results. My coworkers, for that matter, couldn’t have been happier that I baked so many cakes to get the recipe just right either. The poor dears.

basic bundt series | spice cake | Brooklyn Homemaker

My favorite thing about this recipe though, is just how versatile it is.

The whole idea behind the basic bundt series was to come up with simple and straightforward, but completely flawless, cake recipes that can either be baked and enjoyed as is, or gussied up and personalized with a few easy additions or substitutions.

basic bundt series | spice cake | Brooklyn Homemaker

When I did my recipe testing this time around, I didn’t just play with the spice levels to perfect them, I also experimented with different “liquid” ingredients to change the flavor profile. I started with and perfected a simple buttermilk-based spice cake, but then I tried swapping the buttermilk for other ingredients like unsweetened applesauce, grated fresh apples, and canned pumpkin puree.

Without changing a single other ingredient, swapping out the buttermilk for something else produces an entirely new and distinctly different cake! I promise that I’ve tried and tested all of these substitutions and they’re all equally delicious and perfectly spiced.
The pumpkin version was definitely a favorite with my (decidedly basic) coworkers.

basic bundt series | spice cake | Brooklyn Homemaker

The endless variations you can put on this recipe don’t have to stop with swapping out the buttermilk either. This cake is just screaming for a cup of toasted walnuts or pecans, or a bit of buttery streusel. Even changing the glaze could make a difference in the flavor profile. I decided that a tangy cream cheese glaze would pair perfectly with any one of the buttermilk, apple, or pumpkin versions of the cake; but I think that a thick caramel glaze would be heavenly too. You could also do a bourbon glaze, or maybe even just sprinkle the cake with cinnamon and granulated sugar.

No matter what variation you choose to bake though, this perfectly spiced basic bundt is sure to satisfy the basic bitch in all of us this fall.

basic bundt series | spice cake | Brooklyn Homemaker

Spice Cake Bundt

3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
4 large eggs
1/2 cup peanut oil (or vegetable or canola oil)
2 teaspoons vanilla extract
1 1/4 cup buttermilk *see note below for alternatives

Preheat oven to 350F.
Butter and flour a 10 to 12 cup bundt pan (or spray with a baking spray that includes flour), and refrigerate while preparing the cake.

Whisk flour, baking powder, salt, cinnamon, ginger, cloves, & nutmeg together in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, & brown sugar together on high speed until light and fluffy, about three minutes. Scrape down the sides of the bowl and add the eggs, one at a time, scraping between additions. In a small bowl or measuring cup, stir together oil, vanilla, & buttermilk (or substitution). In the bowl with the butter and sugars, alternate additions of the flour and buttermilk mixtures at low speed, beginning and ending with flour. Mix just until combined and do not overwork the batter. Scrape down the sides of the bowl to make sure all ingredients are well incorporated.

Pour the batter into the prepared bundt pan, smooth out the top, and firmly pound the pan against the countertop several times to tap out any air bubbles. Bake in the center of the oven for 50 to 55 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.

Transfer the pan to a wire rack to cool for about 20 to 30 minutes before turning the cake out onto the rack to cool completely. Once cool, drizzle with cream cheese glaze (recipe below) if desired. Cake should keep, in an air tight container at room temperature, for about 3 or 4 days.

*baker’s note:
Changing the flavor profile of this cake couldn’t be simpler.
Just omit the buttermilk completely, and substitute with one of the following:

  • 1 1/2 cups unsweetened applesauce
  • an entire 15 oz can (1 3/4 cups) of pumpkin puree (not pumpkin pie filling)
  • 2 cups grated baking apples, well packed (peeled and cored before grating)

The applesauce cake should bake for the same time, and the pumpkin and grated apple cakes may take about 5 extra minutes or so.

Cream Cheese Bundt Glaze: 
4 ounces (1/2 package) cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons milk

In the bowl of a stand mixer, beat the cream cheese until it’s soft and smooth and light. Add the powdered sugar, vanilla, and 3 tablespoons of milk and blend until there are no lumps. If necessary, add more milk, a tablespoon at a time, beating after each addition until the glaze reaches the desired drizzle-able consistency. It should be about the consistency of melted ice cream to drizzle correctly.

Place a tray under cake and cooling rack to catch any drips. Pour glaze over cake and let the glaze work its way down the side, gently tapping the tray on the counter to smooth it out if necessary.

roasted pear and walnut spice cake bundt #bundtbakers

Whoa. I just realized that I haven’t baked a bundt cake since April.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

This has been one hell of a year, both personally with the Maxwell’s build out and opening, and for the country as a whole. This election cycle really has consumed me, chewed me up and spit me out, and just when I thought it would all finally be over, it seems like we’re in for even more struggle and strife.

While things may feel a little disheartening right now, life must go on, and getting back into the kitchen and revving up the ol’ stand mixer certainly helps me feel centered and whole again.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

I’m so so thrilled that Lauren from Sew You Think You Can Cook chose pears as our inspiration for the #bundtbakers this month. Thank you so much Lauren! Not only do I absolutely love pears on their own, there’s also something especially cozy and satisfying about baking with fall fruit pear-ed (har har) with warm homey spices.

With Thanksgiving only a week away, a pear bundt cake is just what the doctor ordered.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

I have a confession to make though.
I haven’t always liked pears.

My grandfather has always had several fruit and nut trees on his property, and when I was little I thought pears were absolutely disgusting. I don’t know if it was the grainy texture, or the thick sandy skin, or what, but to be perfectly honest I didn’t care for a lot of the bounty of grandpa’s garden.

I was truly a child of the 80’s, and a lot of my culinary influence during my formative years came from spending time in my grandmother’s kitchen. She is a product of her generation, and Grandma’s food philosophy came from the atomic-age desire for shiny, new, packaged convenience foods rather than the back-to-earth approach many of us prefer today. As a kid in Grandma’s kitchen, packaged food was celophane-wrapped, sterilized heaven to me, and I couldn’t get enough of it. Give me a box of doughnuts, a bag of chips, a can of soup, a bottle of soda, and a grilled cheese sandwich made with plastic-wrapped processed “cheese food”, bagged sliced white bread, and margarine from a tub.
Who wants to have to pick and wash fresh fruits and vegetables from outside with all the dirt and bees and bugs, when the fridge is stocked with Cool Whip and Velveeta that’s clean and delicious and ready to eat?

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

Not me.
That’s who.

I did like Grandpa’s strawberries and plums, but even the strawberries had to be scrubbed and sliced and covered in sugar before I deemed them edible.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

Obviously my tastes have changed over the years, and as an adult I’ll take a ripe juicy pear, still warm from the sun, over a tub of chemically Cool Whip any day of the week.

As a kid, trips to my grandparents house filled me with excitement because I knew the cupboards were bursting with store-bought chips and cookies and doughnuts. These days I still get excited when I get to visit my grandparents, but now it’s because I know grandpa will load me up with sagging grocery bags filled with dirty bell peppers, lopsided butternut squash, fuzzy warm peaches, or sun-ripened tomatoes when I get ready to leave.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

When I was planning my bundt for this month, I knew that I really wanted the pears to be the stars of the show. My first instinct was to chop or cube or grate them just like apples into a traditional spice cake for flavor and added moisture, but somehow that didn’t seem like it was “enough”. My pears deserved better than playing second fiddle to cinnamon.

Determined to leave the pears whole (or at least halved) inside the cake, I decided to poach them in a bourbon ginger syrup. They smelled like heaven in the poaching liquid and I couldn’t help myself from sneaking spoonfuls of batter from the pan before it went into the oven. I was congratulating myself on a job well done before the cake even started to rise, and I couldn’t wait to get it out of the oven and see the autumnal perfection I’d come up with.

Aaaaaaand…

It was an absolute disaster.

The pears soaked up too much moisture in the poaching liquid, releasing it back into the cake to create a jiggly bundt with the weirdest almost blubbery texture I’ve ever had the misfortune to put in my mouth. As the cake cooled it sagged and the cake separated from the pears and slumped into a wobbly mess on the plate.

So, back to the drawing board. I knew I’d need a thicker, denser batter, and I obviously needed to find a way to pull moisture out of the pears before baking them into the cake. With poaching out of the question, I decided to try dry roasting the pears so they’d be tender but slightly dried out before going into the batter. Thankfully, it worked out beautifully and I think the pears are almost as happy about it as I am.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

You’ll want to use the smallest pears you can find for this recipe, because if they’re too big or tall they’ll take up too much room in the pan. They might cause the batter to run over in the oven, or could stick out the top of the cake and cause it to sit unevenly when plated. I also think that Bosc pears are the only variety firm and sturdy enough to stand up to being roasted, handled, and baked in this way without turning to mush or falling apart.

The bit of extra effort in roasting the pears and toasting the walnuts really pays off when you slice down into the cake to reveal a perfect cross-section of a whole pear (depending on where you slice).
And the flavor? Fuggitaboudit. Warm spices, tender roasted pears, crunchy toasted walnuts, buttery tender brown sugar spice cake, and a thick and tangy cream cheese glaze.
I mean. Come on.

This is basically THE perfect fall cake, and it would make an excellent addition to your Thanksgiving spread to boot. If you’re looking for even more fall inspiration and pear-y wonderfulness, make sure you scroll down past the recipe to see what the other #bundtbakers came up with this month!

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

Roasted Pear and Walnut Spice Cake

  • Servings: 8 to 12-ish
  • Print
4 to 5 small firm Bosc pears, depending on the size of your pan
1 1/4 cups chopped walnuts
2 1/4 cups all-purpose Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 teaspoons ginger
1 teaspoons cardamom (optional)
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup buttermilk
2 teaspoons vanilla extract
1 cup (16 tablespoons) unsalted butter, softened
1 1/2 cups dark brown sugar, packed
3 large eggs

Cream Cheese Glaze:
4 ounces (1/2 package) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons milk

Preheat the oven to 350°F. Lightly butter and flour a 10 to 12 cup bundt pan, refrigerate.

Peel pears, slice in half, and scoop out seeds with a melon baller or spoon. Place cut side up on a parchment lined baking sheet and bake for 20 minutes. Flip and bake 15 minutes more. Remove from oven and set aside to cool.

Spread walnuts in an even layer on a small baking sheet and toast for 5 to 8 minutes, or until they smell toasty. Do not let them burn. Set aside to cool. Reserve 1/4 cup for topping the cake.

Whisk flour, baking powder, baking soda, salt, & spices together in a bowl. Set aside. Mix vanilla into buttermilk and set aside.
In a the bowl of and electric mixer, beat together the butter and brown sugar until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
Alternate additions of flour and buttermilk, mixing on low just until combined, and scraping the bowl between each addition. Start and end with flour so there are 3 additions of flour and 2 of buttermilk. Stir in 1 cup walnuts until evenly distributed.

Pour about 3/4 of the batter into the prepared pan, and tap the pan on the counter to remove air bubbles. Push pear halves into the batter, top side facing down into the bottom of the pan, arranging them so the cut halves face each other as a whole pear. Arrange pears so they’re evenly spaced around the pan. Spread remaining batter over the top, leaving at least half an inch of room for the cake to rise so it doesn’t overflow in the oven. It’s okay if the pears stick out of the batter a bit, as the cake should rise around them. Bake for 50 to 55 minutes, until a cake tester or toothpick inserted in the center comes out clean.
Remove the cake from the oven, and cool in the pan for 30 minutes before turning it out onto a rack to cool completely.

While the cake cools, make the glaze.
In the bowl of a stand mixer, beat the cream cheese until it’s fluffy and smooth. Add the powdered sugar, vanilla, and 4 tablespoons of milk and blend until there are no lumps. If necessary, add more milk, a tablespoon at a time, beating after each addition until the glaze reaches the desired drizzle-able consistency. It should be about the consistency of thick melted ice cream to drizzle correctly.

Place a tray under cake and cooling rack to catch any drips. Pour glaze over cake and let the glaze work its way down the side, tapping the tray on the counter if necessary. Top with toasted walnuts.

Well covered in an airtight container, this cake should keep at room temperature about 2 days, or longer in the fridge. Just make sure to serve it at room temperature if you refrigerate it.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

The bundt bakers really outdid themselves this month, and all these perfect pear cakes have my mouth watering like crazy!

BundtBakers
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You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

walnut schnecken bundt cake #bundtbakers

Another day, another bundt. That’s what I always say.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

Who am I kidding? I’ve never actually said that.

It does sometimes feel that way though, and this will be the 20th bundt cake I’ve baked and photographed and eaten since I started Brooklyn Homemaker.
Having joined a bundt baking blogging group has certainly kept my oven warm and my belly full!

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

Over the months (or is it years already?), I’ve done my best to keep things interesting and avoid bundt monotony. The creative themes the bundt bakers come up with have always provided me with fun and interesting challenges month after month.

Every once in a while though, you really need to do something you’ve never done before, something totally different and unique, to give yourself an inspirational kick in the pants.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

This month’s theme, chosen by Lauren of Sew you Think you Can Cook, is cinnamon. Warm, sweet, homey cinnamon! Who doesn’t love cinnamon, especially during the dark and dreary days of winter? Thanks Lauren!

I’ve been looking forward to baking this month’s bundt for a while now, but when it came to decide what to actually put in the oven, I was stumped! The problem was that every idea I came up with just didn’t feel very exciting to me. I was certain that they’d all be totally delicious, but I couldn’t think of anything I haven’t seen before. There’s something to be said for simplicity and tradition, and there’s nothing better than a buttermilk spice cake in my book, but I really wanted to do something original this month.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

After much hemming and hawing I decided to consult one of the new (old) cookbooks Russell gave me for Christmas. With my fingers crossed I reached for the United Sates Regional Cook Book by Edith Berolzheimer and hoped a recipe from 1939 would catch my eye. The contents are broken up into 11 culinary regions of the US, ranging from New England to Creole cooking, and there’s even a special chapter on “Cosmopolitan American” cooking.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

One thing that really struck me was that there are three separate chapters on culinary regions labeled “Dutch”. I’d heard of the Pennsylvania Dutch before, but the other two groups were unfamiliar to me. Another odd thing was that one of the regions, the Michigan Dutch, featured recipes from Holland, while the other two chapters featured German recipes.

Did you know that the name “Pennsylvania Dutch” actually has nothing to do with Holland or the Netherlands? In the U.S., these groups are called “Dutch” because their American neighbors misunderstood “Deutschland”, the German name for Germany, and mistakenly thought the people settling these regions were Dutch rather than German. The name stuck and they’ve been called the Pennsylvania Dutch ever since. I was aware that there was a large German population in Wisconsin too, but I had no idea that they were also called the “Wisconsin Dutch” in the same way as the group in Pennsylvania.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

After flipping through the book I also noticed that each of the German “Dutch” section had their own separate recipes for “Schnecken”. If you’re not familiar, schnecken is basically a German version of a sticky bun or cinnamon roll. The word schnecken means “snail” in German, and the pastry’s name is inspired by the swirled pattern of a snail’s shell.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

The strange thing to me was how different each recipe was from one another. The Pennsylvania Dutch version seemed pretty straight forward and similar to other cinnamon roll recipes, but the Wisconsin Dutch version was made with a much richer dough and was baked in a loaf pan rather than a traditional round or rectangular cake pan. The Wisconsin recipe also had nuts, brown sugar, and butter added to the bottom of the pan, so that when the schnecken is turned out you’d have a pull-apart loaf topped with it’s own drippy buttery sauce.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

I’ve never seen cinnamon rolls baked this way but it seems rather similar to monkey bread in my mind. I figured that if this recipe could be baked in a loaf, why couldn’t it be baked in a bundt pan? A round loaf of pull-apart cinnamon rolls, dripping with their own buttery brown sugar sauce. What could be better than that?
The Wisconsin version didn’t actually call for cinnamon, but the Pennsylvania recipe did so I just went for it. I also swapped walnuts for the pecans and almonds called for in the original recipe. I’ve been on a bit of a walnut kick lately and I absolutely love their bitter earthiness when paired with rich sweet recipes like this one.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

The resulting cake is super fun to eat as you just pull each roll off as you go, no knife required. It’s rich and buttery and dripping with with butter and brown sugar. The cinnamon adds a lovely homey warmth and the walnuts provide an earthy bitterness that compliments perfectly with the sweetness of the sauce and richness of the pastry. I brought the cake to work with me for a staff meeting and it was absolutely devoured! This cake should probably keep for a few days, but to be honest I wouldn’t know! It’s definitely best eaten warm.

In the name of full disclosure, this recipe is over 75 years old and there are a few things I would do a little differently if I had it to do over again. Other than the addition of cinnamon and substitution of walnuts, I wanted to follow the original recipe to a T. While it was absolutely delicious, I actually found it to be too rich and heavy. (Who knew that was even possible?)
This is a yeast raised recipe, but to my surprise it didn’t call for any water or even milk, only heavy cream, egg yolks, and lots of butter. Lots and lots of butter. The resulting dough is extremely rich, and when eaten cold it had a slight greasiness. I also think that it’d be better baked at a slightly lower temperature as it seemed slightly overcooked, with an almost fried feeling, on the outermost edges.

In the recipe below I’ve changed it from cream to milk and lowered the temperature from 375 to 350. This still will make an undoubtably rich and decadent cake and I’m fully confident that you won’t miss all that heavy cream. I did make notes if you want to make this in it’s original 1939 form, but I’m completely rewriting the recipe instructions to make them easier to understand.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

Walnut Schnecken Bundt Cake

  • Servings: about 12 to 16
  • Print
adapted from The United States Regional Cook Book, 1939

Pastry:
1 packet of active dry yeast *see note
1 cup lukewarm milk **see note
1 cup butter, softened
5 egg yolks
3 cups all purpose flour
3/4 teaspoon salt

Filling:
1/4 cup granulated sugar
1 tablespoon cinnamon (optional, not called for originally)
1 cup walnuts, chopped (original recipe called for almonds)

Topping:
1/2 cup butter, melted
1 cup walnuts (original recipe called for pecans)
1 cup packed brown sugar

Whisk yeast into lukewarm (not hot) milk. In the bowl of an electric mixer with a paddle attachment, mix the softened butter and egg yolks until well combined. Mix in milk, salt, and flour. Switch to a dough hook and mix until the dough comes together and leaves the sides of the bowl. Cover with a damp towel and let rise for an hour to an hour and a half, or until doubled in size. You can also cover with plastic wrap and refrigerate overnight.

On a lightly floured board, roll the dough out into a rectangle. Mine was about 18″x12″, but the original recipe just said to roll it “thin”.  Sprinkle evenly with sugar, chopped walnuts, and cinnamon. Roll up and slice into 12 to 16 even slices using a sharp serrated knife with a gentle sawing motion.

Pour melted butter into the bottom of a 10 to 12 cup bundt pan, reserving 2 tablespoons for later use. Tilt the pan to coat the sides in melted butter, but let most of it remain in the bottom of the pan. Sprinkle nuts in an even layer, and top with brown sugar in another even layer. Arrange rolls, at a slight angle, evenly around the pan atop the nuts and sugar. Brush with remaining butter. Cover with a damp towel and let rise for an hour to an hour and a half, or until doubled in size. Preheat oven to 350.

Bake until golden brown on top and a toothpick comes out clean, about 30 minutes. Turn out onto a serving plate or cake stand immediately. Do not leave in the pan or the sauce will stick. Serve warm.

*note: The original recipe called for cake yeast, but I couldn’t find it. Dry yeast worked out just fine.
**note: The original recipe called for heavy cream, but I found that it made the recipe too heavy and rich, with a greasy feeling. Milk will lighten it up a bit but the butter and egg yolks will ensure it’s still plenty rich.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

And don’t forget to take a peek at what other talented bakers have baked this month:

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BundtBakers

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#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all of our lovely Bundts by following our Pinterest Board.

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