Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze
A wonderful cake for fall, this Pumpkin Spice Buttermilk Bundt Cake is light, and brimming with autumnal flavors. Only made more irresistible with Salted Dark Caramel Glaze and topped with mini chocolate chips, cinnamon chips and English toffee bits.
Instructions for the Pumpkin Spice Buttermilk cake:
3/4cups (1 1/2 sticks)unsalted buttersoftened, plus additional for greasing Bundt pan
11/4cupsall-purpose flourregular or gluten-free (refer to Notes)
1cupOat Flourregular or gluten-free
2teaspoonsbaking powder
1teaspoonbaking soda
1 ½teaspoonsPumpkin Pie Spice
1/2teaspoonground allspice
1/2teaspoonsalt
1 1/4cupscanned solid-pack pumpkin(from a 15-ounce can; not pie filling)
3/4cupwell-shaken buttermilk
1teaspoonvanilla
1 1/4cupsgranulated sugar
3large eggs
Ingredients for the Topping:
¼cupMini Chocolate Chips
¼cupHeath Bar Bits(available in the baking department or crush up a Heath Bar)
¼cupCinnamon Baking Chips
Ingredients for Salted Dark Caramel Glaze:
4tablespoons(1/2 stick) Unsalted Butter
¼cupDark Brown Sugar
¼cupGranulated Sugar
½cupHeavy Whipping Cream
½teaspoonFleur de Sel(sea salt)
Instructions
Instructions for the Pumpkin Spice Cake:
Place the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Prepare the Bundt pan: using a paper towel with softened butter (start with around a half tablespoon), generously wipe the butter fully over the internal cavity of the Bundt pan, including the middle cone. Remove any excess butter. Generously dust flour into the buttered pan, rotate it tapping the outside to spread butter over the butter. Turn upside down and tap out excess flour; tapping the pan while upside down on a firm surface.
In a medium mixing bowl, combine the all-purpose flour, oat flour, baking powder, baking soda, pumpkin pie spice, allspice and salt; whisk to fully combine.
In a second medium size mixing bowl, combine the vanilla extract, pumpkin and buttermilk; whisk together until smooth.
On medium-high speed, beat together with a mixer the butter and granulated sugar for 3 minutes until light colored and fluffy. Add eggs, allowing each to blend in before adding the next; beating to fully incorporate into the butter-sugar mixture.
Reduce mixer speed to low. Starting and ending with the dry ingredient mixture, alternate adding the dry ingredient mixture and the pumpkin mixture. Beat only to combine; do not over mix.
Spoon the cake batter into the prepared Bundt pan and smooth the top. Bake for 45-50 minutes until a toothpick inserted comes out clean. Allow the cake to cool in the pan for 15 minutes then turn out onto a cooling rack. TIP: place a cooling rack on top of the cake pan with the top surface facing the top of the cake and invert. Allow to cool completely.
Instructions for Salted Dark Caramel Glaze:
In a medium saucepan over medium heat, melt the butter.
Add both sugars to the melted butter and stir constantly until the mixture begins to come to a boil.
Slowly pour in the heavy cream, still stirring constantly. Allow the mixture to come to a boil again and simmer for 3 minutes, still stirring constantly.
Remove from heat and stir in the sea salt. Allow to cool fully before glazing the cake (it can be placed in the refridgerator to hasten the cooling.
Glazing and Topping cake:
In a small bowl, combine the toffee chips, cinnamon chips and chocolate chips. Mix together well.
Pour glaze over the cake evenly (I use a liquid measuring cup and pour from the inside to the outside and back). Sprinkle the topping evenly on the top of the cake.
Notes
Cake recipe adapted from Epicurious.Flour notesThis cake was adapted from a recipe using only all purpose flour. Oat flour adds some flavor and texture however you can just use 2 1/4 cups all purpose flour instead (regular or gluten-free measure-for-measure blend and we suggest Bob's Red Mill gluten-free 1-to-1 baking flour).