Pumpkin Bundt Cake with Caramel Glaze

• Vegetarian

• Produce

  • 2 cups Pumpkin puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1/2 tsp Cardamom, ground
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 2 cups Flour
  • 1 1/4 cups Granulated sugar
  • 1/4 tsp Nutmeg, grated
  • 2 cups Powdered sugar
  • 5/8 tsp Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Oil

• Nuts & Seeds

  • 1 Pecans, toasted

• Dairy

  • 6 tbsp Butter
  • 1 cup Sour cream
  • 1/2 cup Whipping cream

Found on livingoncookies.com

Description

Ingredients

• 2 cups (280 g) flour
• 2 ¼ teaspoons baking powder
• 1 teaspoon baking soda (Natron)
• 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
• 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

Directions

• 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.