Delicious pumpkin bundt cake with homemade caramel topping

To simplify your work in the kitchen, it's best to stock up on pumpkin puree in the fall. Roasted pumpkin must be blended into a smooth puree and transferred to jars. This ready-made, homemade ingredient is most accessible to mix with the other wet and dry ingredients. It's worth taking care of the right topping to enhance the flavor. My recipe includes a caramel topping.

To prepare a caramel topping, you only need a few basic ingredients. All of them are easily available, and you probably already have them in your kitchen. This way, you don't have to run around the store searching for rare products. Here's the list of necessary ingredients: 7 oz of sugar, 3.5 oz of butter, and 7 fl oz of 30% cream. Making the caramel topping is relatively simple but requires precision and attention. It is essential not to neglect any step, as it may affect the final taste and consistency of the topping. Here’s how to do it step-by-step:

1. Pour the sugar into a large saucepan and heat it until it melts. Do not stir it with a spoon; instead, gently shake the saucepan to dissolve the sugar evenly.
2. Add the butter cut into pieces when the sugar starts to take on a golden-brown color. Stir the mixture vigorously until the butter is completely melted and combined with the sugar, forming caramel. This step is crucial because the butter gives the caramel the right consistency and flavor.
3. Gradually add the cream, stirring constantly to ensure a smooth and lump-free mixture. Be careful, as the mixture will foam and rise. After adding all the cream, continue stirring until the topping reaches a uniform and creamy consistency. Finally, add a pinch of salt and mix thoroughly to achieve a salted caramel topping.

The cake looks impressive when baked in a bundt pan, but it will also turn out well in a round cake pan. If you don't have ready-made puree, you need to peel the pumpkin, cut it into pieces, bake it in the oven for about 30 minutes at 350°F, and then blend it into a smooth puree.

Ingredients:

              
• 11 oz of pumpkin puree
• 7 oz of all-purpose flour
• 5.5 oz of sugar
• 3.5 oz of butter
• 3 eggs
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg

Preparation:

          
1. In a large bowl, cream the butter with the sugar until the mixture is light and fluffy. Add one egg at a time, continuing to mix on low speed so the mixture does not curdle.
2. To the creamed butter, add the prepared pumpkin puree and dry ingredients – flour, baking powder, cinnamon, and nutmeg.
3. Mix everything thoroughly to obtain a uniform consistency.
4. Then pour the batter into a pan greased with butter and sprinkled with breadcrumbs.
5. Bake in an oven preheated to 350°F for about 50 minutes, until a toothpick inserted into the cake comes out clean.
6. After cooling, drizzle with the prepared caramel topping.