{ pumpkin cake }

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 ;)

PUMPKIN CAKE RECIPE

INGREDIENTS

4 large eggs


1 cup vegetable oil


2 cups pumpkin puree


1 tsp. vanilla


3 cups granulated sugar


3 1/4 cups cake flour


1 tsp. baking powder


1 tsp. baking soda


1/2 tsp. salt


1 tsp. cinnamon

DIRECTIONS

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

INGREDIENTS

 6 eggs

 1 cup white sugar

 1/4 cup water

1 teaspoon lemon zest

1 teaspoon vanilla extract

 1 cup cake flour

 1/2 teaspoon cream of tartar

 1/4 teaspoon salt

DIRECTIONS

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.

CARAMEL SAUCE RECIPE

INGREDIENTS

1 1/4 cups (packed) dark brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream

DIRECTIONS

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.

Ta ta!!!!

Lisa