LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Impressive Pumpkin-Spice Bundt Cake
IMPRESSIVE PUMPKIN-SPICE BUNDT CAKE
CAKE:
1 c. butter, softened
1 c. sugar
1 c. packed light brown sugar
4 eggs
1 ½ c. canned pumpkin
2 t. vanilla
3 c. flour, more for pan dusting
1 T. baking powder
1 ½ t. pumpkin pie spice
1/2 t. salt
1 c. whole buttermilk
1 c. chopped toasted pecans
Shortening
CANDIED PECANS:
¼ c. sugar
¼ t. pumpkin pie spice
Pinch salt
1 c. roughly chopped pecans
BROWN SUGAR ICING:
1 c. packed light brown sugar
1/3 c. heavy cream
¼ c. butter
1 c. powdered sugar
1 t. vanilla
- CAKE: Preheat oven 350. Beat butter with mixer until creamy. Add sugars and beat until fluffy. Add eggs, one at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.
- Stir together flour, baking powder, pumpkin pie spice, baking soda and salt.
- Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans.
- Spoon batter into greased (with shortening) and floured 12 c. Bundt pan.
- Bake until wooden pic inserted in center comes out clean, 50-60 minutes. Cool in pan for 10 minutes, remove from pan and cool completely.
- CANDIED PECANS: Stir together ¼ c. sugar, ¼ t. pumpkin pie spice and pinch of salt in heavy saucepan over medium heat.
- Add 1 c. chopped pecans, cook, stirring constantly, until sugar melts and coats pecans, 8 minutes. Sugar will appear grainy before it melts and coats pecans. Spread on lightly greased (with PAM) wax paper and cool 20 minutes.
- BROWN SUGAR ICING: Bring 1 c. sugar, 1/3 c. heavy cream and ¼ c. butter to boil in 1-quart saucepan over medium, stir often.
- Boil, stirring often, 1 minute. Remove from heat.
- Gradually whisk in 1 c. powdered sugar and 1 t. vanilla until smooth.
- Spoon icing over top of cake, allowing to drip down sides.
- Top with CANDIED PECANS while icing is still soft.