Sunday, August 14, 2011

BUTTERSCOTCH PUMPKIN BUNDT CAKE

1 cup butterscotch morsels
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg
1 cup cooked or canned pumpkin
1/2 cup canola oil
3 large eggs
1 tsp vanilla extract
powdered sugar for dusting, if desired

Preheat oven to 350 degrees.
Grease a 12-cup Bundt pan and set aside.

Microwave the butterscotch morsels in a small microwave-safe bowl for 1 minute; stir. Microwave in additional 15 second intervals until smooth when stirred. Set aside to cool to room temperature.

In a medium mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon, salt, and nutmeg.

In a large mixing bowl, using a wire whisk, combine the melted butterscotch morsels, pumpkin, canola oil, eggs and vanilla extract. Stir in the flour mixture until well combined. Spoon or pour batter evenly into the prepared Bundt pan.

Bake at 350 degrees for 40 to 50 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool in the pan on a wire rack for 30 minutes. Remove from pan to a wire rack to cool completely. Dust with powdered sugar, if desired.

Yield: 24 servings.

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