I promised on my Pinterest page: I will make this Pumpkin Spice Bundt Cake recipe! Here it is. Not hard at all and well worth the 20 minutes it took. Sam even helped.
The recipe originally came from Chow. I liked that recipe, and followed it almost exactly, but instead of vegetable oil, I used olive oil. I just love the recipe for David Leite’s Orange Olive Oil Cake, and I thought the results would be similar using the pumpkin. Happily, they are!
Dry ingredients:
Wet ones:
Mixing both:
Into the bunt pan and the oven for a little longer than an hour.
For the sauce, mix melted butter with brown sugar, corn syrup and cream, then add salt.
Pumpkin Spice Bundt Cake with Salted Caramel Sauce
This is nearly identical to the recipe on Chow.com, except I substituted olive oil for vegetable.
For the cake:
3 1/4 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 3/4 cups granulated sugar
1 cup olive oil, plus more as needed
4 large eggs
1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
For the salted caramel sauce:
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1 cup packed dark brown sugar
1 cup heavy cream
2 tablespoons light corn syrup
1/4 teaspoon fine salt
To serve:
Powdered sugar, for dusting (optional)
For the cake:
Heat the oven to 350°F and arrange a rack in the middle. Coat a 12-cup Bundt pan with vegetable oil and flour and tap out any excess flour.
Place the measured flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
Place the sugar and measured oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a rubber spatula, making sure to scrape to the bottom of the bowl.
Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour to 70 minutes.
Remove the pan to a wire rack and let the cake cool in the pan for 15 minutes. Turn the cake out onto the wire rack and cool completely.
For the salted caramel sauce:
Melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the sugar, cream, and corn syrup; stir until the mixture is smooth and bring to a boil. Continue to boil, stirring occasionally, until slightly thickened, about 3 minutes more. Remove from the heat, stir in the salt, and set aside to cool slightly.
To serve:
Dust the cake with powdered sugar (if using), slice, and serve with the salted caramel sauce.
