Butterscotch Pumpkin Bundt Cake

Introduction

Fall is the perfect season for comforting and warm desserts, and this Butterscotch Pumpkin Bundt Cake is everything you need to indulge your taste buds. Combining the rich, caramel-like flavors of butterscotch with the earthy sweetness of pumpkin creates a dessert that is both decadent and cozy. The moist texture of the cake, paired with sweet butterscotch glaze, makes it an ultimate autumn treat. Whether you’re sharing it during a family gathering or simply enjoying it solo with a cup of coffee, this bundt cake is sure to impress.

Detailed Ingredients with Measures

For the Bundt Cake:

• 2 and 1/2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of cloves
• 1 cup of unsalted butter, melted
• 1 and 1/2 cups of granulated sugar
• 3/4 cup of light brown sugar, packed
• 2 large eggs
• 3/4 cup of buttermilk
• 1 cup of pumpkin puree

For the Butterscotch Glaze:

• 1/4 cup of unsalted butter
• 1/2 cup of brown sugar, packed
• 1/4 cup of heavy cream
• 1/2 cup of powdered sugar
• 1/2 teaspoon of vanilla extract

Prep Time

Preparing this cake is straightforward and enjoyable. The estimated prep time for this butterscotch pumpkin bundt cake is about 25 minutes. During this time, you’ll measure out the ingredients, mix them together following the specific steps, and prepare your bundt pan for baking. The process is beginner-friendly, with minimal tools required.

Cook Time

The baking time for this bundt cake is approximately 55 minutes. As it bakes, your kitchen will be filled with the inviting aromas of butterscotch and pumpkin, signaling the perfect autumn comfort food is on its way.

Total Time

Including prep time and baking time, the total duration you’ll need to create this delicious butterscotch pumpkin bundt cake is around 1 hour and 20 minutes. This makes it a wonderfully quick yet satisfying dessert to share with family and friends.

Yield

This recipe yields one standard-sized bundt cake, which typically serves around 12-16 people depending on the slice size. It’s perfect for entertaining a crowd or saving some for leftovers to relive the scrumptious delight.

Ready your bundt pan, gather your ingredients, and dive into this flavorful dessert that tastes like fall in every bite!
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Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan generously with butter or non-stick baking spray, ensuring every crevice is well-coated.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3: Prepare the Wet Ingredients

In a large bowl, combine the unsalted butter and granulated sugar. Use an electric mixer at medium-high speed to cream the mixture until light and fluffy. Add in the dark brown sugar and mix again.

Step 4: Add the Eggs

One at a time, beat in the eggs into the wet mixture. Blend well after each addition, scraping down the sides of the bowl as necessary.

Step 5: Incorporate the Pumpkin

Add the pumpkin puree and vanilla extract to the wet mixture. Mix until smooth and fully combined.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients in multiple additions. Use a spatula to fold the mixture gently until no streaks of flour remain. Be careful not to overmix.

Step 7: Pour the Batter into the Bundt Pan

Transfer the batter into the greased bundt pan. Spread the batter evenly using the back of a spatula or spoon.

Step 8: Bake the Cake

Place the bundt pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.

Step 9: Cool the Cake

Once baked, allow the cake to cool in the bundt pan for about 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.

Step 10: Prepare the Butterscotch Glaze

Melt unsalted butter in a small saucepan over medium heat. Once melted, stir in the dark brown sugar and heavy cream. Bring the mixture to a boil, then lower the heat and let it simmer for 3 minutes while stirring constantly. Remove from heat and stir in the vanilla extract.

Step 11: Cool the Glaze

Allow the butterscotch glaze to cool for about 5–10 minutes, or until it thickens slightly and is easy to drizzle.

Step 12: Assemble the Cake

Place the completely cooled bundt cake on a serving platter. Drizzle the butterscotch glaze evenly over the cake. Let the glaze set slightly before serving.

Notes

Note 1: Storage

Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving for the best texture and flavor.

Note 2: Bundt Pan Greasing Tips

Ensuring your bundt pan is well-greased is important to prevent sticking. Use a pastry brush to evenly distribute butter or spray into all the grooves and edges.

Note 3: Pumpkin Puree

Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added spices and sugars.

Note 4: Optional Add-Ins

For added texture, you can mix in 1 cup of chopped nuts (such as pecans or walnuts) or chocolate chips to the batter.

Note 5: Cooling Time

Allow ample time for the cake to cool before adding the glaze to prevent it from melting and sliding off the cake.

Note 6: Glaze Thickness

If your glaze is too thick to drizzle, stir in an extra teaspoon of heavy cream until it reaches the desired consistency.
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Cook Techniques

Measure Your Ingredients Precisely

Accurately measure out the ingredients to maintain the moist texture and structural integrity of the bundt cake. Use dry measuring cups for dry ingredients and liquid measuring cups for wet ingredients for the best results.

Mix the Batter Properly

Mix the wet and dry ingredients just until they are combined. Overmixing the batter could result in a dense cake. Scrape the sides and bottom of the bowl to ensure everything is evenly incorporated.

Prepare the Bundt Pan Correctly

Ensure the bundt pan is adequately greased and floured to prevent the cake from sticking. Make sure you cover every crevice of the pan if it has intricate details.

Baking at the Right Temperature

Bake the cake at the proper temperature to allow even baking. Avoid opening the oven door frequently as it can alter the temperature and prevent the cake from rising properly.

Cooling the Cake Effectively

Let the cake cool for about 10 minutes in the bundt pan before inverting it onto a wire rack. This helps the cake maintain its shape and prevents it from breaking apart during the removal process.

FAQ

Can I use a different type of pumpkin puree?

It is recommended to use 100% pure pumpkin puree without any added spices or sweeteners. The texture and flavor of the cake might vary if substitutions are made.

How do I prevent the bundt cake from sticking to the pan?

Make sure to generously grease and flour the bundt pan, ensuring all crevices are coated. You can also use a baking spray specifically designed for non-stick baking.

Can I use store-bought butterscotch sauce?

Yes, you can use store-bought butterscotch sauce if you don’t want to make it from scratch. However, homemade sauce adds a richer flavor and a personal touch.

How should I store the bundt cake?

Store the cake in an airtight container at room temperature for up to three days, or in the refrigerator if you’d like it to last longer.

How do I know when the cake is fully baked?

Check the cake by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If wet batter sticks to the toothpick, bake it for a few more minutes and check again.

Can I freeze the bundt cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before storing it in the freezer. Thaw it in the refrigerator or at room temperature before serving.

Can I add mix-ins like nuts or chocolate chips?

Yes, mix-ins such as chopped nuts, chocolate chips, or toffee bits can be added to the batter. Be sure not to overload the cake with mix-ins as it might affect its structure.

Conclusion

This Butterscotch Pumpkin Bundt Cake is the perfect balance of warm fall spices, rich butterscotch flavor, and moist pumpkin cake. Its stunning appearance, paired with the decadent brown sugar glaze, makes it ideal for gatherings or cozy nights in. Whether you’re indulging as a treat for yourself or sharing with loved ones, this cake is sure to impress on both flavor and presentation.

More Recipes Suggestions and Combination

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