Another transfer over from my old site. I made some bread pudding today and it reminded me of the Pumpkin Bread Pudding I made last November, which then reminded me of this pumpkin shaped cake. Filled and drizzled with caramel, recipe HERE.

Caramel Walnut Pumpkin Spice Bundt Cake
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Ingredients
  1. 4 c flour
  2. 4 tsp baking powder
  3. 1 tsp baking soda
  4. 1 tsp salt
  5. 1 tbsp ground ginger
  6. 2 tsp cinnamon
  7. 1 tsp nutmeg
  8. 1/2 tsp ground cloves
  9. 1 c (2 sticks) unsalted butter, room temperature
  10. 2 1/2 c brown sugar
  11. 4 eggs
  12. 1 c buttermilk
  13. 1 1/2 c canned pumpkin puree (seasoned with cinnamon, ginger, cloves)
Instructions
  1. Baking Pam spray a bundt pan.
  2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  3. Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes.
  4. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl.
  5. Alternate flour mix and buttermilk, ending with buttermilk.
  6. Beat until just combined.
  7. Add pumpkin puree, and beat until combined.
  8. Pour batter into prepared pan.
  9. Bake at 350°C until golden and a wooden skewer inserted into the center comes out clean, about 55-60 minutes.
  10. Let cool on a wire rack.
Notes
  1. I used a pumpkin bundt cake mold. Once the cakes were completely cool, I leveled off the bottoms of each mold, Scooping out the middle of the bottom half a bit. I sprinkled the inside with roasted walnuts and some of the caramel sauce. Place the top on and drizzle the entire thing with caramel.
Cooking Is Like Love http://cookingislikelove.com/wp/
CARAMEL WALNUT PUMPKIN SPICE BUNDT CAKE

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