We made PUMPkin Swirl Bars/Cake today for an event that Kalvin is in tonight. They turned out great! We didn't know that they were going to be cake-like until they came out the way they did. Anyways, they are very tasty! BTW Megan likes markers!
The pumpkin used in the recipe was pumpkin puree that was posted previously.
Pumpkin Swirl Bars/Cake
6 tablespoons melted unsalted butter
1/4 teaspoon salt (omit if using salted butter)
1 1/2 cups granulated sugar (288 grams)
2 large eggs
1 cup canned pumpkin (240 grams)
1/3 cup water
1 3/4 cups all-purpose flour (220 grams)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
Swirl:
8 oz cream cheese, softened
1/4 cup granulated sugar (48 grams)
1/4 teaspoon vanilla
Preheat oven to 350 degrees F. Line a 15×10 inch pan with non-stick foil or just spray with cooking spray.
Pumpkin Batter: Mix together the butter and sugar. With a mixing spoon or whisk, beat in eggs, pumpkin, and water until well blended, scraping down sides of bowl as needed. Mix flour, cinnamon, baking soda, baking powder, and nutmeg together; stir into batter. Spread all but a few tablespoons batter evenly in prepared pan. Reserve the few tablespoons of batter
Swirl: In a second bowl, beat cream cheese, sugar and vanilla until smooth. Drop tablespoons of cheese mixture over pumpkin batter, then drag a knife through to make marbles. Drop reserved tablespoons of pumpkin batter over top. The reason for this is, there’s a lot of white batter, so putting a few tablespoons of pumpkin batter on top gives more of a contrast.
Bake on center rack until pumpkin batter springs back when touched, about 30 minutes. Let cool completely in pan, then chill for an hour or more. Cut into 24 bars.
Just the pumpkin batter
Add the swirl
Baked!
Cut!
No comments:
Post a Comment
Leave a comment! Especially if you made the recipe!