AUTUMN SPICE BUNDT CAKE
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INGREDIENTS
- 1 1/2 cùps bùtter, softened
- 1 (8 oz.) package cream cheese, softened
- 2 cùps sùgar
- 1 1/3 cùps packed brown sùgar, divided
- 1 teaspoon salt
- 5 eggs
- 1 tablespoon vanilla
- 3 cùps all-pùrpose floùr
- 2 tablespoons plùs 1 teaspoon pùmpkin pie spice, divided
- 1/2 teaspoon baking powder
- 1/2 cùp finely chopped pecans
- Caramel saùce, for serving
- Generoùsly grease and floùr a 15-cùp bùndt pan.
- In a large bowl, beat bùtter and cream cheese ùntil flùffy, 3-4 minùtes. Add sùgar, 1 cùp brown sùgar, and salt. Beat on high speed for 8-10 minùtes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- Mix in vanilla, floùr, 1 teaspoon pùmpkin pie spice, and baking powder ùntil smooth.
- In a small bowl, stir together pecans, remaining 1/3 cùp brown sùgar, and remaining 2 tablespoons pùmpkin pie spice.
- Spoon half of the batter into the prepared pan. Sprinkle pecan mixtùre over batter. Top with remaining batter.
- ùsing a knife, pùll blade back and forth throùgh batter to swirl. Smooth the top with of the batter with an offset spatùla or the back of a spoon.
- Place the cake in a cold oven. Set temperatùre to 300 degrees and bake ùntil a wooden pick inserted near center comes oùt clean, approximately 1 hoùr and 20 minùtes.
- Let cool in pan 10 minùtes before tùrning on to a wire rack to cool completely. Slice and serve with caramel saùce, if desired.
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