Monday, September 28, 2009

Pumpkin Butterscotch Bundt Cake

So I'm still struggling to figure out how to bake properly in high altitude locations. I made this bundt cake that I love love love over the weekend but thanks to the altitude here, it fell quite a bit. Luckily this just affected it's costmetic appearence and made it more dense than usual. However, I feel like those things aren't too terrible b/c then it just turns into more of a pound cake.

Oh, and this recipe is actually from the Toll House butterscotch chip bag. And it's the best darn bundt cake I've ever had...when it doesn't fall.

Pumpkin Butterscotch Bundt Cake

Serves 10 - 12

1 3/4 c. sugar

2 c. flour

1 tbsp. baking powder

1 1/2 tsp salt

1/2 tsp. ground nutmeg

----> Stir together.

1 c. melted butterscotch morsels, slightly cooled. We don't want to cook the eggs before their time.

1 c. pumpkin

1/2 c. vegetable oil

3 large eggs

1 tsp. vanilla

----> Beat the butterscotch, pumpkin, oil, eggs and vanilla into the dry ingredients until well blended.

Pour batter into greased bundt pan. Bake for 40-50 minutes. Cool for 30 minutes in the pan. Place a serving plate on top of the bundt pan, holding onto both tightly, flip the pan so that the bundt cake falls out and onto the plate. Drizzle with butterscotch sauce - this time around I substituted chocolate chips for the butterscotch ones below and although it was good, it is much better with the extra bit of butterscotch oozing down the sides.

Butterscotch Sauce

1/3 c. evaporated milk

----> Heat to a boil.

1 c. butterscotch morsels.

----> Stir into boiling milk. Stir constantly until butterscotch has completely melted. Drizzle over the bundt cake once it's been removed from it's pan.

Please excuse my horrid photos, I was in a hurry to taste the deliciousness. :)

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