Pumpkin spice bundt cake

Pumpkin spice bundt cake recipe a.k.a. the recipe for my happiness during rainy fall days. 

Fall days were made for baking, don’t you think? Filling my little – but beloved – home with the smell of a freshly pumpkin spice bundt cake is definitely one of the most beautiful moments of autumn. 

During last Saturday I have made my research on pumpkin bundt cakes and I found a similar recipe to the recipe used for making my little pumpkin muffins (you can find it by clicking here). On the recipe found on chowhound.com the recipe developer uses can pumpkin purée and I really don’t get it.

Why someone to use can pumpkin purée instead of making his own? By making your own pumpkin purée you will get a kitchen full of the great smell of the baked pumpkin while you will add on your recipe a product without preservatives. I will only understand it if someone cannot find in the market a small pumpkin, well, roasting a huge pumpkin can be very difficult. 

Enough with my objections, Sunday was a great day for me. My home was full of great smells; homemade salted caramel, roasted pumpkin, coffee aroma and a freshly pumpkin spice bundt cake. If I could describe happiness by using smell that combination would be happiness for me. Oh wait..what about sautéed garlic and bacon? No. I can’t choose. 

If you are a lover of good smells and have some time to spend in your kitchen then baking this pumpkin spice bundt cake is the best choice you can make. First you have to begin with making the salted caramel sauce (a.k.a. liquid gold) in order the sauce to be ready when your bundt cake is out of the oven. You can make the sauce up to 3 days ahead. 

For making the salted caramel I used a very simple recipe without a lot of ingredients, a recipe found on sallysbakingaddiction.com with only 4 ingredients. Sally uses on her recipe regular (or at least so I understood) but I have used thick salt instead of regular. It really was liquid gold. The caramel sauce was a-ma-zi-ng. Sweet and salted at the same time. 

Steps for making the cake

Before start making your bundt cake you should prepare the salted caramel and the homemade pumpkin purée. You can always use can pumpkin purée, I won’t get mad, I promise. 

  1. Make homemade salted caramel sauce.
  2. Prepare homemade pumpkin purée.
  3. Bake pumpkin spice bundt cake.
  4. Share your ultimate pumpkin spice bundt cake with salted caramel sauce together with your beloved friends. 

So, let’s start. 

Pumpkin spice bundt cake

For making the salted caramel

  • 200 gr granulated sugar
  • 90 gr butter, room temperature cut up into pieces
  • 120 ml heavy cream, room temperature
  • 3/4 tsp thick salt

For making the cake

  • 425 gr pumpkin puree (, you will need a pumpkin of 1 kg)
  • 3 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups granulated sugar
  • 1 cup vegetable oil, plus more as needed
  • 4 large eggs
  1. For making the salted caramel

  2. Heat sugar in a saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will form clumps and eventually melt into a thick brown liquid as you continue to stir. 

  3. Once sugar is completely melted, add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

  4. Stir the butter into the caramel until it is completely melted, it will take from 2 to 3 minutes. 

  5. Then, very slowly, add the heavy cream and keep stirring. Be careful once again while adding the heavy cream since the heavy cream is colder than the caramel and this will have as a result a bubble mixture. Allow the mixture to boil for 1 minute. 

  6. Remove from heat and stir in 3/4 teaspoon of thick salt. Allow to cool down before using.

  7. Make sure that the salted caramel sauce is covered tightly in order to store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. 

For making pumpkin puree

  1. First preheat the oven to 200°C and slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Then, removed the stem and split the pumpkin in half from top to bottom, scoop out the seeds and fiber with a large metal spoon. 

  2. Then laid the halves, flesh side down, on a parchment paper-lined half sheet pan and roast the pumpkin until a paring knife could be easily inserted and removed from the pumpkin. The baking will last 30 to 45 minutes.

  3. Then remove the half sheet pan to a cooling rack and cool the pumpkin for at least 30 minutes. After half an hour by using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor and transform the flesh into a smooth pumpkin puree. 

For making the cake

  1. Preheat the oven to 180°C and arrange a rack in the middle. Coat a 12-cup bundt pan with vegetable oil and flour and tap out any excess flour.

  2. Place the sifted flour (I prefer to sift the flour), baking powder, cinnamon, cloves, ground ginger, nutmeg, baking soda, and salt in a large bowl, whisk and set aside.

  3. Place the sugar and vegetable oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.

  4. Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle with the rubber spatula.

  5. Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with the rubber spatula, making sure to scrape to the bottom of the bowl.

  6. Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour to 70 minutes (mine bundt cake needed 70 minutes). 

  7. Remove the pan to a wire rack and let cool for 15 minutes. Turn the cake out onto the wire rack and cool completely.

  8. Serve with some salted caramel on top and lots of love.

So for me, this is the ultimate autumn cake. Fragrant, juicy and accompanied by salted homemade caramel. Ideal company for your morning coffee. For this cake we had to make our own homemade caramel and pumpkin puree, everything from the scracth. 

I will be over the moon if you try my recipe, so please let me know by reaching me out on Instagram, or Facebook or Twitter!

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