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Cooking
Autumn Pumpkin Bundt Cake with Creamy Caramel Glaze
· 8 servings
Caramelized pecans
First, prepare the caramelized pecans. Pour the sugar into a stainless steel pot and let it caramelize. Don't turn the stove up to the highest heat, or the caramel will burn.
Coat the nuts
Once the melted sugar starts to turn golden brown, take the pot off the heat and add the nuts. Stir well so the nuts get evenly coated in caramel. Let them cool, then chop with a knife — they don't need to be too fine.
Pumpkin purée
Cut the pumpkin into pieces and arrange them on a baking tray. Bake in the oven at 180°C for about half an hour. As soon as it's done, blend it smooth with a hand blender.
Cake batter base
Beat the eggs and brown sugar in a stand mixer fitted with the whisk attachment until fluffy. Add both flours mixed with the baking powder, the melted and slightly cooled butter, and the pumpkin purée.
Fold in the nuts
Mix until you get a smooth batter. Finally, fold in the chopped caramelized pecans.
Bake
Bake in a preheated oven at 190°C for 40–45 minutes. Turn the finished bundt cake out onto a rack and let it cool a little.
Caramel glaze
Make a caramel from sugar in a saucepan. Once it has a lovely 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.
Serving
Drizzle the finished bundt cake with the caramel glaze and decorate with pecans.