September 25, 2012
Pumpkin Butterscotch Bundt Cake
Tis' the season to bake goodies using the best in season ingredients like apples, pumpkins, and pears. I admit my favorite season is summer but fall does offer us many beautiful things. I enjoy watching the leaves on the trees turning colors, I LOVE going apple picking with my girls and hubby and I enjoy a nice warm cup of apple cider and apple cider just warm from the oven doughnuts. I live in Warwick Valley, NY known for its many pick your own orchards. Actually, our Annual Warwick Applefest celebration is coming up in just a couple of weeks.
This butterscotch pumpkin cake is perfect for fall and Thanksgiving entertaining. It combines delicious butterscotch morsels, cinnamon, nutmeg and pumpkin together to form a dense but moist cake. You can eat it plain dusted with powdered sugar or do as I did and make a tangy cream cheese glaze. Either way you go, this cake is a winner and perfect for the season.
Pumpkin Butterscotch Cake
1 2/3 cups (11-oz. pkg.) butterscotch chips, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup100% Pure Pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract
Preheat oven to 350° F. Grease a 10 or 12 -cup Bundt pan.
Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on medium-high for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional
10- to 15-second intervals, stirring just until melted. Cool to room temperature.
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. In the bowl of a stand mixer or by hand, mix together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl. Stir in flour mixture. Spoon batter into prepared Bundt pan.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Drizzle glaze all over cake.
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Drizzel glaze all over pumpkin butterscotch cake. Serve warm or at room temperature.
Source: Carnation milk recipes