https://www.copymethat.com/r/SguC8nBRY/butterscotch-pumpkin-bundt-cake/
138404600
Mlbu8KU
SguC8nBRY
2024-05-19 03:40:07
Butterscotch Pumpkin Bundt Cake
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Ingredients
- subheading: Pumpkin Bundt cake:
- 180 g ( 1½ cups) All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1,5 teaspoon Pumpkin spice store-bought or make your own homemade pumpkin spice
- 75 g ( ⅓ cups) Granulated sugar
- 75 g ( ⅓ cups) Brown sugar
- 2 Eggs room temperature
- 120 g ( ½ cups) Vegetable oil
- 200 g ( ¾ cups) Pumpkin puree
- 60 g ( ⅔ cups) Pecan Toasted & Chopped. Walnut works too
- subheading: Butterscotch glaze:
- 60 g ( ⅓ cups) Unsalted butter
- 2 Egg yolk
- 60 g ( ¼ cups) Whole milk
- 60 g ( ¼ cups) Heavy Cream 36% fat
- 66 g ( ⅓ cups) Brown sugar
- subheading: Candied pecan:
- 45 g ( ⅕ cups) Granulated sugar
- 60 g ( ⅔ cups) Pecan Toasted & Chopped. Walnut works too
- US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Steps
Directions at spatuladesserts.com
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