"This gluten-free dessert has an irresistible texture, with a chewy interior and a crusty exterior that makes it so snackable. The batter is infused with pumpkin spice as well as pumpkin puree, which gives this cake a beautiful orange color. To achieve a honeycomb structure and prevent air bubbles, the batter requires a few rounds of getting passed through a sieve."
"A nonstick bundt pan is crucial to the cake's success. Preheat it in the oven, brush it with some oil and pour the batter in. Finish everything off with a drizzle of white chocolate and a few sprinkles of pumpkin spice. This take on banh bo nuong, a classic Vietnamese dessert, is spiced with comforting fall flavors and doused in white chocolate and integrates pumpkin puree."
Pumpkin Spice Honeycomb Cake adapts banh bo nuong by incorporating pumpkin puree and pumpkin spice, producing a warm orange color and autumnal flavor. The dessert is gluten-free and balances a chewy interior with a crisp, crusty exterior for an addictive texture. Achieving the signature honeycomb structure requires passing the batter through a sieve several times to remove air bubbles. A preheated, oiled nonstick bundt pan supports even baking and easy release. After baking, finish with a drizzle of white chocolate and a light sprinkle of pumpkin spice to enhance sweetness and aroma.
Read at www.nytimes.com
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