Autumn Pumpkin Bundt Cake with Creamy Caramel Glaze
·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.
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.
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.
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.
Add the nuts
Mix until you get a smooth batter. Finally, fold in the chopped caramelised nuts.
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.
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.
Serving
Drizzle the finished bundt cake with the caramel glaze and decorate with pecan nuts.
