Pumpkin, pumpkin, pumpkin!!!
When did the world become so pumpkin obsessed??
Didn’t it start with Starbucks Pumpkin Spice Latte, now know as the PSL?
Don’t get me wrong – I’m not knocking it. Not at all. I’m sitting right in the middle of that bandwagon.
I think a lot of it has to do with how much more people seem to enjoy and want to celebrate the fall season. I say more power to them! I love the fall and I’m glad it is getting the recognition it deserves!
So here is my contribution to the pumpkin craze.
Pumpkin Bundt Cake with Caramel Drizzle
(adapted from Chef in Training)
For the cake:
- 1¼ cups sugar
- ⅓ cup canola oil
- 2 eggs
- 1 teaspoon vanilla
- 1 (15 oz). can pumpkin
- 1 cup sour cream
- 2 cups flour
- 2¼ teaspoons baking powder
- 1 teaspoon soda
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon salt
For the drizzle:
- 1 (14 oz.) can sweetened condensed milk
- 1 cup brown sugar
- 2 Tablespoons butter
- ½ teaspoon vanilla
For the Cake:
Preheat oven to 350 degrees F.
Combine sugar, oil, eggs, vanilla, pumpkin and sour cream in a large mixing bowl. Add flour, baking powder, soda, cinnamon, cloves, nutmeg, and salt and stir in to combine. Pour into a greased and floured bundt pan.
Bake for around 50 minutes at 350 degrees F. Test it with a wooden pick to see if it comes out clean. Invert cake onto a cooling rack.
For the Caramel Drizzle:
Heat milk and brown sugar in a medium sauce pan and bring to a boil over medium heat stirring constantly. Reduce heat and simmer for 8 minutes stirring occasionally. Remove from stove and add butter and vanilla. Cool for five minutes and drizzle over cooled cake.