Pumpkin Spice Bundt Cake with Salted Caramel Sauce
- 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 vegetable oil, plus more as needed
- 4 large eggs
- 1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
- 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
- Powdered sugar, for dusting (optional)
- This recipe is vegetarian
- Produce
- Pumpkin puree (1 (15-ounce) can)
- Cooking & Baking
- All-purpose flour (3 1/4 cups)
- Allspice, ground (1 teaspoon)
- Baking powder (2 teaspoons)
- Baking soda (1/2 teaspoon)
- Brown sugar, packed dark (1 cup)
- Cinnamon, ground (2 teaspoons)
- Cloves, ground (1 1/2 teaspoons)
- Corn syrup, light (2 tablespoons)
- Granulated sugar (2 3/4 cups)
- Nutmeg, ground (1 teaspoon)
- Powdered sugar (1)
- Salt, fine (3/4 teaspoon)
- Vegetable oil (1 cup)
- Dairy
- 6 tablespoons unsalted butter, unsalted (3/4 stick)
- Heavy cream (1 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published September 8, 2012 (5 months ago).
147 people saved this recipe.
