Pumpkin Bundt Cake with Caramel Sauce
Pumpkin cake:
- ¼ cup turbinado sugar
- 2¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 14 tablespoons unsalted butter, softened
- 1 cup sugar
- 1½ cups light brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 – 15 ounce can pumpkin puree
-
Caramel sauce:
- 4 tablespoons unsalted butter
- ⅔ cup light brown sugar
- pinch salt
- ½ cup heavy whipping cream
How to Make It
For the cake:
- Preheat oven to 325°. Grease a 14 cup Bundt pan and sprinkle turbinado sugar around the pan. Set aside.
- Whisk together flour, baking soda, salt, cinnamon, ginger and cloves together and set aside.
- In a large mixing bowl, cream butter, sugar and brown sugar together for 3 minutes, scraping the bowl down as needed. Add eggs, one at a time, scraping the bowl down in between additions. Add vanilla.
- Add ½ the dry ingredients followed by all of the sour cream. Blend in remaining dry ingredients. Mix in pumpkin puree.
- Transfer batter to prepared pan. Bake at 325° for 75 minutes. Cool in pan for 10 minutes.
- Transfer cake to cooling rack and cool completely.
For the caramel sauce:
- Place butter, brown sugar and salt in small saucepan. Bring to a boil and boil for two minutes. Remove from heat and stir in cream. Set aside to cool completely, stirring occasionally.
- Transfer to a liquid measuring cup and very lightly drizzle one layer of caramel sauce over the cake. Allow to set.
- Transfer cake to a serving plate. Serve the cake with warm caramel sauce on the side.
Betsy's tidbits:
- Place a piece of wax paper under the cooling rack before drizzling the caramel sauce over the cake.
- Pumpkin Bundt Cake is delicious warm or cold.
- Try scooping cinnamon ice cream over a slice of the cake and then drizzling caramel sauce on top.
- The caramel sauce is also delicious to dip apples into.
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