This Seasonal Fall Cake Recipe Features a Spicy Cinnamon Glaze
References: lovemaegan & lovemaegan
Impress your guests this season by putting aside traditional pumpkin pies and option for this freshly baked pumpkin bunt cake complete with a spicy cinnamon glaze. The recipe includes similar ingredients popularized in pumpkin pie, but presents them in a new and innovative format.
Bunt cakes are incredibly easy to make and offer a stylish design thanks to the simplicity of the rounded cake pan that makes this cake look like it took longer to prepare than it did. The cake batter is made from flour, sugar, coconut oil, eggs, nutmeg, cinnamon and pumpkin puree. To save time on decorating, the cake is glazed instead of iced with a refreshingly piquant cinnamon glaze made from vanilla, milk, sugar and cinnamon.
Bunt cakes are incredibly easy to make and offer a stylish design thanks to the simplicity of the rounded cake pan that makes this cake look like it took longer to prepare than it did. The cake batter is made from flour, sugar, coconut oil, eggs, nutmeg, cinnamon and pumpkin puree. To save time on decorating, the cake is glazed instead of iced with a refreshingly piquant cinnamon glaze made from vanilla, milk, sugar and cinnamon.
Trend Themes
1. Alternative Pumpkin Desserts - Businesses can experiment with different pumpkin-based desserts to appeal to consumers seeking unique holiday treats.
2. Innovative Cake Decorating Techniques - Innovating traditional cake decorating techniques can help to differentiate seasonal desserts and attract customers.
3. Healthy Ingredient Substitutions - Experimenting with ingredient substitutions in dessert recipes can attract health conscious consumers seeking healthier options.
Industry Implications
1. Bakery - Bakeries could offer unique pumpkin desserts for the fall season to attract consumers looking for something different.
2. Food Service - Restaurants and cafes can present pumpkin products innovatively to differentiate themselves in a crowded market.
3. Health Food - Businesses within the health food industry could experiment with ingredient substitutions to make holiday desserts healthier and more attractive to their clientele.
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