It's is getting to be that time again! FALL!!!!! My favorite season... the turning of the leaves, bonfires, sweater weather... { sigh } what's not to like!? One of my favorite things to do is bake, so it's a given that I would make a pumpkin cake!
The trick is to use a bundt cake pan!!!! You make 2 types of cake and slice them in half... the alternate them. I chose a vanilla sponge cake (chiffon) and a cinnamon pumpkin cake... and it was soooo good! I made a vanilla buttercream and a caramel sauce for the layers... can I just say WOW!
Here are the recipes ;)
Preheat
the oven to 350°F and brush bundt cake with oil.
Mix
the eggs, oil, pumpkin puree and vanilla together.
Add
in the sugar until well blended.
Add
the cake flour, baking powder, baking soda, salt and cinnamon and mix it for
about 2 minutes.
Pour
batter in prepared bundt cake pan and bake for approx. 45 minutes to an hour.
The cake is ready when an inserted wooden skewer or cake tester comes out clean
or when cake springs back when lightly pressed with a finger.
Let
the cake cool in pan for about 10 minutes. Loosen the sides with a knife or
metal spatula and invert to a metal rack.
YUMMY SPONGUE CAKE RECIPE
1
teaspoon vanilla extract
1/2 teaspoon cream of tartar
Separate
the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon
colored. Beat in sugar gradually. Add water, vanilla extract and lemon rind.
Beat in flour.
In
another bowl, beat egg whites until frothy. Then add cream of tartar and salt.
Beat mixture until whites are stiff, but not until they are dry. Fold this
whipped mixture into yolk mixture.
Pour
batter into an ungreased bundt cake pan. Bake at 325 degrees F (165 degrees C)
for one hour, or until done.
1
1/4 cups (packed) dark brown sugar
1/2
cup (1 stick) unsalted butter
Whisk
brown sugar and butter in heavy medium saucepan over medium heat until butter
melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about
3 minutes.
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