Description
This Pumpkin Bundt Cake with Caramel Glaze is a moist and flavorful autumn-inspired dessert that combines warm spices with rich pumpkin puree and a luscious caramel glaze. Perfect for fall gatherings or holiday celebrations, this cake offers a delightful balance of sweetness and spice, topped with an optional sprinkle of toasted pecans for added texture.
Ingredients
Cake Ingredients
- 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
- 1/3 cup (80 ml) oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups (15 oz. or 450 g) pumpkin puree
- 1 cup (250 g) sour cream
Caramel Glaze Ingredients
- 6 tablespoons (85 g) butter
- ½ cup (120 ml) whipping cream
- 1 cup (200 g) brown sugar
- 1/8 teaspoon salt
- 2 cups (220 g) sifted powdered sugar
- 2 teaspoons vanilla extract
- Toasted chopped pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (170°C). Grease and flour a bundt cake pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, cardamom, cloves, nutmeg, and salt. Set this mixture aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, oil, eggs, vanilla extract, pumpkin puree, and sour cream. Whisk until all ingredients are well incorporated and smooth.
- Combine Ingredients: Gradually add the dry ingredient mixture into the wet mixture and stir just until combined to avoid overmixing. Pour the batter evenly into the prepared bundt pan.
- Bake the Cake: Bake the cake in the preheated oven for 45 to 50 minutes. To check doneness, insert a toothpick in the center; it should come out clean. Once baked, cool the cake in the pan on a wire rack for 10 minutes.
- Remove Cake and Cool Completely: After 10 minutes, loosen the cake from the sides of the pan carefully and invert it onto a wire rack. Remove the pan and allow the cake to cool completely before glazing.
- Prepare the Caramel Glaze: In a medium saucepan, combine butter, whipping cream, brown sugar, and salt. Stir over medium-high heat until the mixture begins to boil. Continue boiling and stirring for 2 to 3 minutes to achieve a smooth caramel.
- Finish the Glaze: Remove the caramel from heat and let it cool for 5 minutes. Then, whisk in sifted powdered sugar and vanilla extract until smooth. If the glaze thickens too much to pour, stir in 1 teaspoon of water and gently reheat to loosen.
- Glaze and Decorate: Immediately pour the caramel glaze over the cooled bundt cake, letting it drip down the sides. Optionally, sprinkle toasted chopped pecans over the glaze for added crunch and flavor.
Notes
- Ensure the cake has cooled completely before glazing to prevent the caramel from melting and running off the cake.
- Use freshly grated nutmeg for best flavor.
- Homemade pumpkin puree can be prepared by roasting pumpkin pieces and pureeing until smooth.
- If desired, substitute pecans with walnuts or omit nuts for a nut-free option.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.