This moist and flavorful pumpkin bundt cake is topped with a pecan pie glaze. Have the best of both worlds in one dessert!
Ingredients
240g (~2¼ cups) cake flour
7 ½g (1 ½ teaspoons) baking soda
5g (1 teaspoon) baking powder
2g (1 teaspoon) ground cinnamon
½g (½ teaspoon) ground cloves
2 ½g (½ teaspoon) salt
170g (12 tablespoons) unsalted butter, softened at room temperature
122g (½ cup) unsweetened applesauce
234g (~1 cup packed) brown sugar
213g (~1 cup) granulated sugar
200g (2 large) whole eggs at room temperature
425gs (~2 cups) canned pumpkin (NOT pumpkin pie filling)
10 milliliters / 2 teaspoons pure vanilla extract
Instructions
Preheat oven to 350 degrees
Grease and flour a 12 or 14 cup bundt pan; set aside
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves and salt; set aside
In the large bowl of an electric mixer, beat butter, applesauce and sugars in large bowl on medium speed until light and fluffy; scrape sides and bottom of bowl with a rubber spatula
Beat in eggs, one at a time, beating on medium speed after each addition; beat in pumpkin and vanilla
Gradually add flour with mixer on low speed just until combined; do not overmix
Pour batter into prepared cake pan and bake 46-50 minutes until a knife inserted into cake comes out clean
Allow to cool for 15 minutes before inverting onto a cooling rack; set aside to cool while preparing pecan pie glaze
Notes
Adapted from an Autumn Day’s Cake in an old Gold Medal magazine Cake can be made day before serving, just wait to make the glaze until that day. Store leftovers tightly wrapped with seran or in an airtight container up to five days. Cake can also be made and frozen in advance but glaze should be made day of serving in that case as well.
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/pumpkin-cake-with-pecan-pie-glaze/