Ingredients
1 1/4 cups granulated sugar
1/3 cup canola oil
2 eggs
1 teaspoon vanilla extract
1 (15 oz.) can pureed pumpkin
1 cup sour cream
2 cups flour
2 1/4 teaspoons baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon salt
Caramel Drizzle
1 (14 oz.) can sweetened condensed milk
1 cup brown sugar
2 Tablespoons butter
1/2 teaspoon vanilla
Directions
1 Preheat oven to 350 degrees F. Grease and flour a bundt pan.
2. In a large mixing bowl, combine sugar, oil, eggs, vanilla, pumpkin and sour cream. Add flour, baking powder, soda, cinnamon, cloves, nutmeg and salt. Stir to combine. Pour into prepared bundt pan.
3. Bake approximately 50 minutes. Test cake with a toothpick. Invert cake onto a cooling rack.
4. Prepare caramel drizzle. Heat milk and brown sugar in a medium saucepan 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 just a couple of minutes, then drizzle immediately onto cake. It sets up quickly, so best to drizzle while still warm.
Notes: I had much more caramel sauce than I needed for one cake. You could use the extra for ice cream served with the cake. Or make another cake, I think this is enough drizzle for two bundt cakes.
Adapted from Chef in Training
Printed from mybiscuitsareburning.blogspot.com