FOOD + ENTERTAINING
BUTTERSCOTCH GLAZED PUMPKIN BUNDT CAKE
For the cake:
1 cup neutral-flavored oil
2 teaspoons vanilla
2 teaspoons scotch, optional
½ cup melted butter 2 ¼ cups light brown sugar
15-ounce can pure pumpkin( sometimes called pumpkin purée)
1 cup buttermilk 2 teaspoons vanilla extract 4 large eggs, room temperature 2 ½ teaspoons ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 2 teaspoons baking soda ½ teaspoon salt 3 ½ cups all-purpose flour
For the butterscotch sauce:
6 tablespoons unsalted butter ¾ cup brown sugar( light or dark) ½ cup plus 1 tablespoon heavy cream ¼ teaspoon salt
Preheat the oven to 325 degrees. Get out a 12-cup Bundt pan and set aside. Place a piece of parchment paper or foil on a work surface( for easy clean up) topped with a cooling rack.
Whisk together oil, butter and brown sugar in a large bowl. Add the pumpkin, buttermilk, and vanilla and whisk until smooth.
Add the eggs and whisk again until nice and smooth. Next, sprinkle the spices, baking soda, and salt over the top of the batter and whisk until smooth and no lumps of baking soda remain. Finally add the flour and whisk until it’ s incorporated and the batter is fairly smooth.
Prepare your Bundt pan by spraying it generously with baking spray( not cooking spray). Using a small piece of paper toweling, rub the baking spray into all the grooves and crevices, including the interior of the center tube. Spray the pan all over again very lightly.
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