Autumn Pumpkin Bundt Cake with Creamy Caramel Glaze

Step-by-step method

At a glance

You're making a gorgeous pumpkin bundt cake that takes about two hours start to finish, with the bulk of time spent baking and cooling. The fun part is preparing caramelised nuts and a silky caramel glaze that really make this cake shine — just keep an eye on the caramel so it doesn't burn, and you'll have a show-stopping autumn dessert ready to impress.

1/8

Caramelised nuts

First, prepare the caramelised nuts. Pour the sugar into a stainless steel pot and let it caramelise. Don't turn the heat up too high, or the caramel will burn.

For this step
0/2

50 gram
Pecans (unsalted)

50 gram
Granulated Sugar
2/8

Coat the nuts

Once the melted sugar starts to turn brown, take the pot off the heat and add the nuts. Stir so the nuts get evenly coated in caramel. Let them cool, then chop with a knife — they don't need to be very fine.
3/8

Pumpkin purée

Cut the pumpkin into pieces and arrange on a baking tray. Bake in the oven at 180°C for about half an hour. As soon as it's done, blend with a stick blender until smooth.

For this step
0/1

300 gram
Hokkaido Squash

4/8

Cake batter base

Beat the eggs and cane sugar in a stand mixer fitted with the whisk attachment until foamy. Add both types of flour mixed with the baking powder, the melted and slightly cooled butter, and the pumpkin purée.

For this step
0/6

4 piece
Chicken Eggs

100 gram
Brown Cane Sugar

200 gram
Wholegrain Spelt Flour

12 gram
Baking Powder

250 gram
Unsalted Butter

100 gram
Fine spelt flour
5/8

Add the nuts

Mix until you get a smooth batter. Finally, fold in the chopped caramelised nuts.
6/8

Bake

Bake in an oven preheated to 190°C for 40–45 minutes. Turn the finished cake out onto a rack and let it cool slightly.
7/8

Caramel glaze

Make a caramel from the sugar in a saucepan. Once it has a nice golden colour, pour in the hot cream. Remove from the heat and stir until it comes together into a smooth glaze. You can return it to the stove and warm it gently over very low heat if needed.

For this step
0/2

100 gram
Granulated Sugar

100 gram
Whipping Cream 33%
8/8

Serving

Drizzle the finished bundt cake with the caramel glaze and decorate with pecan nuts.

Autumn Pumpkin Bundt Cake with Creamy Caramel Glaze

Name: Cozy Pumpkin Bundt Cake with Caramel
Prep time: 15 min
Cook time: 108 min
Total time: 143 min
Yield: 8
Cuisine: American
Ingredients: 200 gram Wholegrain Spelt Flour; 300 gram Hokkaido Squash; 12 gram Baking Powder; 100 gram Whipping Cream 33%; 250 gram Unsalted Butter; 100 gram Brown Cane Sugar; 4 piece Chicken Eggs; 150 gram Granulated Sugar; 100 gram Fine spelt flour; 50 gram Pecans (unsalted)

bohynekuchyne

Prep 15 min Cook 1 h 48 min

Plus 15 min of resting (not counted in active time)

10 Ingredients

8 Steps

Hard Difficulty

What's in it?

417 kcal

Calories

68 g

Carbohydrates

38 g

Fats

10 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Today I'm sharing a beautiful autumn recipe with you — a pumpkin bundt cake that's just sweet enough, studded with crunchy nuts in a creamy caramel, and dressed in all the colours of fall.

Vegetarian Desserts Indulgent treats

Step-by-step method

At a glance

Caramelised nuts

For this step

Coat the nuts

Pumpkin purée

For this step

Cake batter base

For this step

Add the nuts

Bake

Caramel glaze

For this step

Serving

Autumn Pumpkin Bundt Cake with Creamy Caramel Glaze

Ingredients — what you'll need

What's in it?

About this recipe

0 products added