Pumpkin bundt cake: A cosy autumn treat with caramel topping

To simplify your work in the kitchen, it is best to stock up on pumpkin puree in the autumn. Roasted pumpkin must be blended into a smooth puree and transferred to jars. This ready-made, homemade ingredient is easiest to mix the other wet and dry ingredients. It is worth taking care of the right topping to enhance the flavour. 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 do not have to run around the store searching for rare products. Here is the list of necessary ingredients: 200g of sugar, 100g of butter, 200ml of double cream. Making the caramel topping is relatively simple but requires precision and attention. It is important not to neglect any step, as it may affect the final taste and consistency of the topping. Here is 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; 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 colour. 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 consistency and flavour.
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 do not have ready-made puree, peel the pumpkin, cut it into pieces, and bake it in the oven for about 30 minutes at 175°C, then blend it into a smooth puree.

Ingredients:

              
• 300g of pumpkin puree
• 200g of plain flour
• 150g of sugar
• 100g 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 light and fluffy. Add one egg at a time, continuing to mix at low speed so the mixture does not curdle.
2. Add the prepared pumpkin puree and dry ingredients—flour, baking powder, cinnamon, and nutmeg—to the creamed butter.
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 175°C for about 50 minutes, until a toothpick inserted into the cake comes out clean.
6. After cooling, drizzle with the prepared caramel topping.