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.
"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."
Read at www.nytimes.com
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