Pumpkin Bundt Cake with Caramel Glaze
Pumpkin Bundt Cake is super easy to throw together (you don't even need to take out the mixer!) and all the wonderful pumpkin pie spice flavors are all there.
Servings: 12
Ingredients
Pumpkin Bundt Cake:
- 2 cups (280 g) flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- ½ teaspoon salt
- 1 ¼ cups (250 g) granulated sugar
- ⅓ cup (80 ml) oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups (15 oz. or 450 g) pumpkin puree (how to make your own)
- 1 cup (250 g) sour cream
Caramel Glaze:
- 6 tablespoons (85 g) butter
- ½ cup (120 ml) whipping cream
- 1 cup (200 g) brown sugar
- ⅛ teaspoon salt
- 2 cups (220 g) sifted powdered sugar
- 2 teaspoons vanilla extract
- Toasted chopped pecans if desired
Instructions
- Preheat oven to 350°F (170°C). Grease and flour bundt cake pan.
- In a medium sized bowl, whisk together flour, baking powder, baking soda, spices and salt. Set aside. In a large mixing bowl, whisk together sugar, oil, eggs, vanilla, pumpkin and sour cream until well combined. Add flour mixture and stir to combine. Pour into prepared pan.
- Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Loosen cake from sides of pan, invert onto a wire rack, remove pan and cool completely.
- For the Caramel Glaze, combine butter, cream, brown sugar and salt in a medium saucepan. Stir over medium-high heat until mixture begins to boil. Boil and stir for 2-3 minutes. Remove from heat and allow to cool for 5 minutes.
- Add sifted powdered sugar and vanilla and whisk to combine. Immediately pour over cooled cake. Sprinkle with pecans if desired. *If glaze becomes too thick to pour, stir in 1 teaspoon of water and gently reheat.
Notes
Pumpkin Bundt Cake and Caramel Glaze recipes both adapted from Chef in Training.