Pumpkin Bundt Cake With Caramel Sauce

Name: Pumpkin Bundt Cake With Caramel Sauce
Ingredients: 14 tablespoon unsalted butter, softened, plus more for the bundt pan; 1/4 cup turbinado sugar; 2 3/4 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1 cup sugar; 1 1/2 cup light brown sugar; 4 eggs; 1 teaspoon vanilla extract; 1 cup sour cream; one 15-ounce can pumpkin purée; 4 tablespoon unsalted butter; 2/3 cup light brown sugar; pinch of salt; 1/2 cup heavy whipping cream

betsy@dessertsrequired.com|March 20, 2013 2:28 pm EST

2.9 (18 ratings)

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Culinary Content Network blogger Desserts Required has loads of ideas for the finale of your Thanksgiving meal. We found this one to be particularly sweet and seasonal. "My Pumpkin Bundt Cake with Caramel Sauce makes a lovely addition to the Thanksgiving feast. The cinnamon, ginger, and cloves complement the pumpkin perfectly and the caramel sauce is deliciously decadent."

Servings

8

Ingredients

14 tablespoon unsalted butter, softened, plus more for the bundt pan
1/4 cup turbinado sugar
2 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup sugar
1 1/2 cup light brown sugar
4 eggs
1 teaspoon vanilla extract
1 cup sour cream
one 15-ounce can pumpkin purée
4 tablespoon unsalted butter
2/3 cup light brown sugar
pinch of salt
1/2 cup heavy whipping cream

Directions

Preheat the oven to 325 degrees. Grease a 14-cup Bundt pan and sprinkle the turbinado sugar around the pan. Set aside.
In a bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves, and set aside.
In a large mixing bowl, cream the butter, sugar, and brown sugar together for 3 minutes, scraping the bowl down as needed. Add the eggs, 1 at a time, scraping the bowl down in between additions. Add the vanilla extract.
Add 1/2 of the dry ingredients, followed by all of the sour cream. Blend in the remaining dry ingredients. Mix in the pumpkin purée.
Transfer the batter to the prepared pan. Bake for 75 minutes. Cool in the pan for 10 minutes.
Transfer the cake to a cooling rack and cool completely.
Place the butter, brown sugar, and salt in small saucepan. Bring to a boil and boil for 2 minutes. Remove from the heat and stir in the cream. Set aside to cool completely, stirring occasionally.
Transfer to a liquid measuring cup and very lightly drizzle 1 layer of caramel sauce over the cake. Allow to set.
Transfer the cake to a serving plate. Serve the cake with warm caramel sauce on the side.