– 1 ½ sticks unsalted butter, softened – 2 ½ cups white sugar (500g) – 3 eggs, room temperature – 3 cups Cake Flour (342g) – 2 teaspoons Baking Powder (8g) – ½ teaspoon Baking Soda (3g) – 2 ½ teaspoons Pumpkin Pie Spice (5g) – 1 teaspoons Ground Cinnamon (2g) – ½ teaspoon salt (3g) – 15 oz Canned Pumpkin Puree – 1 cup Milk (We use whole milk or 2%.) (242g) – 1 teaspoon Vanilla Extract (6g) – ¼ cup vegetable oil (54g) – ½ stick unsalted butter (57g) – 1 cup light brown sugar – ½ cup heavy cream (126g) – ½ teaspoon salt (2g) – 1 teaspoon vanilla extract (4g) – 1 Tablespoon light corn syrup (18g) – Chopped Pecans and/or toffee bits for sprinkling onto glaze.
Pre-heat the oven to 325℉. Grease and flour a bundt or tube pan. In a medium bowl, combine cake flour, pumpkin pie spice, cinnamon, salt, baking powder, and baking soda. Blend well with whisk.
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Set aside.Add softened butter and sugar to your electric mixer (or stand mixer paddle attachment). Mix for 3-5 minutes to lighten and fluff.Add the eggs one at a time and stir until the yolk is incorporated.
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Mix canned pumpkin, vegetable oil, milk, and vanilla in a medium bowl. Set aside.With the mixer on low speed, alternate adding flour and pumpkin mixtures.
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The flour mixture was added three times and the pumpkin mixture twice. Only mix untilcombined.About 8 cups of cake batter.
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Fill the tube or bundt pan with batter. Bake at 325 for 55-60 minutes or until a toothpick inserted and removed with no crumbs comes out clean. When softly touched, the cake should spring back.
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Bake times vary! Best to peep as the finish approaches.Let the cake cool in the pan on a cooling rack for 10 minutes before turning out. Cool thoroughly before glazing.
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In a medium saucepan (deep enough to prevent boilover), melt butter over medium heat.Add the brown sugar and remaining ingredients and cook on medium-high.
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Stir to combine, avoiding pan sides. Once the mixture boils, lower the heat.Check frequently to avoid boiling for 6 minutes. It should bubble. Remove from heat after 6 minutes.
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Remember that caramel thickens as it cools. For faster cooling, pour it into a large glass casserole dish. Cooling it using refrigeration is common.About 1 cup caramel sauce.
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Up to 2 weeks in an airtight container in the fridge. Pour it over the cooled cake or pipe it with a disposable piping bag or ziplock bag with the tip cut off for extra control.Add chopped pecans or toffee chunks for crunch and flavour!
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