Pumpkin Spice Bundt Cake With Caramel Icing Food

CARAMEL PUMPKIN BUNDT CAKE

Steps:

• Heat oven to 350°. Prepare a 9-inch or 10-inch bundt pan by spraying liberally with cooking spray. Set aside.
• In the bowl of a stand mixer, or a mixing bowl with handheld blender, add the sugar, oil, eggs, vanilla, pumpkin, and sour cream. Beat together until combined.
• Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Beat together until just combined and no flour pockets remain.
• Pour into the prepared bundt cake pan and cook for 45-50 minutes. * Check with a toothpick to make sure it's cooked. A toothpick should come out with moist crumbs or dry. If it comes out with wet batter then it needs to cook longer. * I like to loosley lay a piece of foil over the bundt cake during the last 20 minutes so that it does not over brown.
• Let cool in the bundt pan for 20 minutes and then invert the bundt cake onto a cooling rack. Cool completely before frosting.
• Combine butter, brown sugar, heavy cream, and salt in a small saucepan over medium-high heat.
• Bring the mixture to a boil. Once boiling turn heat to low and let simmer for 3 minutes. Do not stir during the 3 minute cook time.
• Pour the caramel into a mixing bowl and let sit at room temperature for 10-15 minutes so it can cool to lukewarm.
• Add the vanilla and powdered sugar, beat together until combined and frosting-like consistency. If it is too thick/crumbly, add more heavy cream, 1 tablespoon at a time, until the desired frosting is reached. I usually have to add 2 additional tablespoons of cream.
• Immediately drizzle or pipe the frosting over the cooled pumpkin cake. The caramel frosting hardens up rather quickly so be ready to spread it over the cake right when it's done. Don't start making the frositng until the cake is cooled completely. You can pour the frosting over the cake, drizzle it, spread it with a knife, use a piping bag with a 1A tip and pipe it on OR put the frosting into a gallon-sized Ziploc bag and snip the corner of it to pipe it on the cake.

PUMPKIN SPICE BUNDT CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350 degrees. Grease a 12-14 cup Bundt pan with butter. Set aside.
• Beat butter and brown sugar together until light and fluffy with whisk attachment about 2-3 minutes. Scrape sides of bowl as needed.
• Add eggs one at a time, beating until well incorporated. Scrape sides of bowl between each addition.
• Add baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice, vanilla, pumpkin puree, greek yogurt and milk. Mix on medium speed until thoroughly combined. Scrape sides of bowl.
• Add all of the flour and mix on low speed just until combined, being careful not to over mix.
• Pour into prepared Bundt pan and bake for 55 minutes or until a toothpick inserted in center of cake comes out clean.
• Allow cake to cool for 25 minutes on a wire rack before inverting pan upside down, and removing pan.
• Allow cake to cool completely.
• Combine cream cheese, and caramel sauce. Beat until smooth and lump free.
• Add milk 1 tablespoon at a time until desired drizzling consistency is reach.
• When Pumpkin Spice Bundt Cake is cooled drizzle with Caramel Icing.
• Serve plain or with a scoop of vanilla ice cream.

SPICE CAKE WITH CARAMEL FROSTING

Steps:

• Sift together dry ingredients.
• Cream together shortening and sugars until fluffy.
• Add vanilla and then eggs 1 at a time, beating well after each egg.
• Add dry ingredients alternately with buttermilk.
• Beat 2-3 minutes using high speed of mixer.
• Pour into 2 greased and floured 8-in. pans.
• Bake in 350 degree oven 25-30 minutes.
• Frost when cool.
• Caramel Frosting:.
• Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
• Add cream and continue stirring until mixture comes to a boil.
• Remove from heat.
• Gradually blend in powdered sugar and vanilla.
• (Add extra cream if needed.).

PUMPKIN SPICE LAYER CAKE WITH CARAMEL AND CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely.
• For frosting:
• Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
• Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.
• Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving.
• Sprinkle candied orange peel over top of cake. Cut into wedges and serve.
• Available seasonally at most supermarkets and year-round at specialty foods stores and from chefshop.com.

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
• Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
• Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
• Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
• Make icing:
• While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.