© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Pumpkin bundt cake with caramel hard sauce

October 16, 2017

Autumn always beckons for a recipe or two inspired by pumpkin and warm spices. Paired with a cup of tea, this moist and delicious bundt cake makes the perfect afternoon treat.  Once baked and cooled, the cake can be cut in quarters, wrapped in plastic wrap and stored in a zip-top bag in the freezer for up to 3 months.  

 

For the bundt cake:

1 1/4 cups unsalted butter, room temperature

1 cup granulated sugar

1/2 cup dark brown sugar

3 eggs, lightly beaten

1 cup pumpkin puree

2/3 cup full-fat sour cream

2 1/2 cups of all-purpose flour

2 tsp baking powder

3/4 tsp salt

1 tbsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp ground ginger

1/2 tsp ground nutmeg

 

For the caramel hard sauce:

4 tbsp unsalted butter

1 cup dark brown sugar

1/2 cup 35% cream

1 tbsp Canadian whisky

 

 

  1. Preheat oven to 350F. Spray a 10-in. bundt pan with cooking spray.

  2. In a stand mixer fitted with a paddle attachment (or using a handheld mixer and bowl), cream together the butter, granulated sugar and brown sugar until fluffy, about 3 min. Add the beaten eggs and mix on medium, scraping down the sides of the bowl, until eggs are fully incorporated.  

  3. In a second bowl, stir together pumpkin puree and sour cream.

  4. In a third bowl, whisk together the flour, baking powder, salt and spices.

  5. With the mixer on very low, add 1/3 of the dry ingredients to the sugar-egg mixture, followed by 1/2 of the pumpkin-sour cream mixture and mix until just combined. Use a rubber spatula to scrape down the sides of the mixer. Alternate with another 1/3 of the dry ingredients and the remaining 1/2 of pumpkin-sour cream mixture, ending with the last 1/3 of the dry ingredients. Continue to mix until everything is combined. 

  6. Pour the batter into the prepared bundt pan and smooth out the top. Bake for 55 min. A skewer inserted into the cake should come out clean when the cake is cooked.

  7. Remove cake from oven and allow to cool. Turn cake out on to a cooling rack.

  8. In a small pot over medium, add the butter, brown sugar, cream and whisky. Bring ingredients to a simmer, stirring occasionally; cook for 3 min. Remove from stove and cool.

  9. Slice cake and top with the caramel hard sauce.

     

     

 

 

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