PUMPKIN FUNNEL CAKES
After having this special treat at a Pennsylvania country fair I just had to try and recreate this for my family. I believe I came pretty close, and I hope you enjoy them as much as we do!
Provided by LINDA MCLEAN
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).
- Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
- Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
- Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 71.6 g, Cholesterol 51.4 mg, Fat 25.1 g, Fiber 3 g, Protein 9 g, SaturatedFat 4.1 g, Sodium 648.8 mg, Sugar 32.7 g
PUMPKIN SPICE FUNNEL CAKE WITH NUTMEG POWDERED SUGAR
Make and share this Pumpkin Spice Funnel Cake With Nutmeg Powdered Sugar recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Beat the egg, brown sugar, milk, and pumpkin together in a bowl. Add the
- flour, salt, baking powder, and pumpkin pie spice and continue to mix until combined.
- Heat some cooking oil in a pan on the stove at medium heat.
- When hot, use a funnel (or whatever you might have) to pour the batter into the pan. (If batter is too thick, add more milk until it
- reaches the desired consistency.)
- Cook until light brown, then carefully flip and cook the other side until done.
- Remove funnel cake from pan and
- dab excess oil as needed.
- Combine the powdered sugar and nutmeg in a bowl and sprinkle on top of
- the funnel cake.
Nutrition Facts : Calories 1298.3, Fat 16.6, SaturatedFat 8.2, Cholesterol 220.2, Sodium 1150.1, Carbohydrate 252.6, Fiber 6.4, Sugar 88.5, Protein 35.1
AMISH FUNNEL CAKE
I found this recipe a few years ago, having a craving for a funnel cake I found about 10 that sounded good, and simple, but this one was the best tasting one that I found...and yes, of course it would be the last one that I tried out of the 10 or so that I found. Splenda works well in place of sugar also.
Provided by Tayders momma
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs, then add the milk and sugar.
- sift 2 cups of flour to baking powder and salt.
- add to the milk, sugar, and egg mixture.
- mix well, adding more flour to mixture until it becomes a smooth batter and not too thick.
- The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter.
- put your finger over the bottom and add the cup of batter. remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash a little.
- gradually 'swirl' the batter outward in a circular motion or criss cross back and forth to make a cake about 7 to 8 inches around.
- Check it with a pair of tongs and turn it when the bottom becomes golden brown.
- it's usually pretty fragile and will probably try to break on you when flipping. when both sides are done -- remove and place and paper towel to drain oil.
- you can top with powdered sugar, syrup,etc --
- enjoy. It will make about 6 cakes.
- If you don't have a funnel, you can twist a paper plate into a 'funnel', it will probably be a little messy unless you can tape it up or something.
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- Check oil-- if you have a thermometer, it should be around 375º. If you don't have a thermometer, flick a couple of water droplets in the oil. It should bubble, but not pop out of the pan.
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- Add 2” of vegetable or canola oil into a 5 quart dutch oven. Heat oil on medium high heat to 350F degrees. Line sheet pan with paper towels and set aside.
- While oil heats, prepare the batter. Using a stand mixer or hand mixer, mix all ingredients (except for powdered sugar) in a large bowl. Mix until smooth. Batter should be runny.
- Once oil reaches 350F, set sheet pan lined with paper towels next to stove for quick funnel cake transfer. Block the bottom of funnel with one finger. Then scoop ½ cup of batter into the top of funnel. Carefully hold it over the oil and remove finger to release the batter. Slowly move the funnel around until you’ve dropped enough batter to fill the pot.
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