Well, if you’ve read Alicia Wood Lifestyle long or follow me on Instagram, you know I can’t resist anything Sea Salt or Caramel and if combined, all the better! Kale Chips, Chocolate Chip Cookies, Carmel Apple Hand Pies…you name it.
When I shared my lack of inspiration with my girls and they suggested making things with pumpkin, this is one of the recipes that resulted. One other was Spaghetti Squash with Pumpkin Sage Cream sauce. Lot’s of great feed back on that recipe. If you’ve not tried it, you should!
This Sea Salt Caramel Pumpkin Bundt Cake is gluten free, of course, and would be perfect for Thanksgiving brunch or as a dessert. As holiday gift or as just an afternoon treat….The perfect mix of sweet with just a touch of saltiness.
- Sea Salt "Caramel" filling:
- 1 cup packed brown sugar
- 1 tsp Kosher salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ tsp of ground cloves
- 4 tbs butter, melted
- 3 cups of Cup4Cup Gluten Free Flour (this is a brand name) or 3 cups traditional all-purpose flour
- 3 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp Kosher salt
- 2 cup granulated sugar
- 1 cup (2 sticks) butter, softened
- 3 large eggs, room temp so you don't re-chill the butter!
- 1 cup pumpkin puree
- 1 cup sour cream
- 2 tsp good vanilla extract
- Preheat oven to 350 degrees.
- Grease and flour a 12 cup (large) bundt pan.
- Combine Sea Salt Caramel ingredients in a small bowl.
- Mix until mixture is crumbly and set aside.
- Combine flour, spices, baking soda and salt in a bowl and set aside.
- In the bowl of your stand mixer, beat sugar and butter in mixing bowl until light and fluffy. This is where room temp eggs are important so you don't rechill the butter and make it lumpy.
- Add eggs, one at a time, beating well after each.
- Add pumpkin, sour cream and vanilla, and mix well.
- Gradually beat in flour mixture.
- Spoon half of batter into pan.
- Sprinkle Sea Salt Carmel mixture over batter, keeping it in the middle of the pan and away from the sides.
- Top with remaining batter.
- Make sure batter layer touches edges of pan (Note: Batter is thick).
- Bake for 50-60 minutes or until toothpick comes out of middle of cake clean.
- Cool for 30 minutes in pan on wire rack.
- Invert onto rack to cool completely.
I love this Nordic Ware Anniversary Bundt Pan and it’s on sale today. I am working on anther recipe to share soon so you’ll definitely get good use out of it.
It smelled so good, Holly couldn’t stay away. Good thing I have a cake dome!
Baking for the holidays is one of my favorite things to do. White Chocolate Cranberry is my next inspiration…stay tuned for more great recipes as I prepare for Thanksgiving.
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