Ciambella with a Twist

Ingredients

In this adaptation, we infuse the traditional Italian Ciambella with the flavors of New American cuisine. We incorporate pumpkin puree into the cake batter, adding a distinct autumnal touch. Additionally, we replace the traditional sugar glaze with a luscious maple glaze, which enhances the sweetness and adds a unique flavor profile to the dish. We alse have the original recipe for Ciambella, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 cup (240ml) pumpkin puree 1 cup (240ml) pumpkin puree
• 1/2 cup (120ml) buttermilk 1/2 cup (120ml) buttermilk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the maple glaze: For the maple glaze:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons maple syrup 2 tablespoons maple syrup
• 1-2 tablespoons milk 1-2 tablespoons milk

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 50g, 32g
• Protein: 4g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a Ciambella or Bundt pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the pumpkin puree, buttermilk, and vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared Ciambella pan and smooth the top.
7. 7.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the Ciambella to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
10. 10.
    For the maple glaze:
11. 11.
    In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth and pourable.
12. 12.
    Drizzle the glaze over the cooled Ciambella, allowing it to drip down the sides.
13. 13.
    Let the glaze set for a few minutes before serving.

Treat your ingredients with care...

• Pumpkin puree — Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Buttermilk — If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
• Maple syrup — Opt for pure maple syrup rather than pancake syrup for a more authentic and flavorful glaze.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of pumpkin pie spice to the batter.
• Dust the Ciambella with powdered sugar before serving for an elegant touch.
• Serve the Ciambella warm with a scoop of vanilla ice cream for a decadent dessert.
• If you prefer a stronger maple flavor, add a few drops of maple extract to the glaze.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Maple-Glazed Pumpkin Ciambella as a centerpiece for breakfast or brunch. It pairs perfectly with a cup of hot coffee or tea.

Presentation advice

To enhance the presentation, place the Ciambella on a decorative cake stand and drizzle the maple glaze generously over the top, allowing it to cascade down the sides. Garnish with a sprinkle of cinnamon or a few pumpkin seeds for an extra touch of elegance.