Pumpkin Bundt Cake with Warm Vanilla Cinnamon Sauce
Yield: 12servings
Prep Time: 35 minutesmins
Cook Time: 1 hourhr15 minutesmins
Total Time: 1 hourhr50 minutesmins
Ingredients
Cake:
1 (15-ounce)can(425g)pumpkin puree
1 ¾cups(370g)granulated sugar
¾cup(170g)vegetable or canola oil
½cup(106g)lightly packed brown sugar
3largeeggs
1 ½teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonground cinnamon
1teaspoonground nutmeg
½teaspoonsalt
¼teaspoonground cloves
2 ½cups(355g)all-purpose flour
Sauce:
6tablespoons(85g)butter, cut into chunks
¾cup(159g)granulated sugar
¾cup(173g)heavy cream or evaporated milk
½teaspoonvanilla extract
¼teaspoonground cinnamon
Instructions
Preheat the oven to 350 degrees F. (If your pan has a dark finish/coating, decrease the oven temperature to 325 degrees.)
Grease a 12-cup bundt cake pan with butter or shortening, lightly dust with flour, and tap out excess flour. Set aside. (If your pan is nonstick, you may not need the flour and can just grease the pan.)
For the cake, in a large bowl, add the pumpkin, granulated sugar, oil, brown sugar, eggs, baking powder, baking soda, cinnamon, nutmeg, salt and cloves. Whisk until really well-combined.
Add the flour and mix just until the dry streaks disappear. Try not to over mix.
Pour the batter into the prepared pan and spread evenly.
Bake for 55-65 minutes until the top springs back lightly to the touch.
Let the cake cool for 5-10 minutes in the pan. Invert onto a serving platter.
For the sauce, in a medium saucepan, add the butter, sugar, and cream. Bring to a gentle simmer, stirring often, and cook for 5-6 minutes. Off the heat, whisk in the vanilla and cinnamon.
Serve the pumpkin cake cut into slices with warm sauce drizzled over the top.
Notes
Make-Ahead: the sauce can be made ahead of time and refrigerated for up to a week (possibly longer). Warm before serving. The cake can be made a day ahead of time and kept well-covered over night. The cake can be served warm or at room temperature.