Pumpkin spice latte bundt cake with warm caramel fudge sauce

Name: Pumpkin spice latte bundt cake with warm caramel fudge sauce recipe
Yield: 12
Ingredients: 250g unsalted butter, softened, plus extra to grease; 375g plain flour; 360g treacle; 125g brown sugar; 2 tsp vanilla bean paste; 4 eggs; 2 tsp baking powder; 1/2 tsp bicarb soda; 2 tsp mixed spice; 1 tsp ground cinnamon; 235g pumpkin; 120g sour cream; 220g caster sugar; 125ml cream; 1 tsp vanilla bean paste

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P108 Pumpkin spice latte bundt with warm caramel fudge sauce

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by Lucy Nunes

Delicious Team

Jun 16, 2023

This classic German treat takes on a popular modern flavour.

250g unsalted butter, softened, plus extra to grease
2 1/2 cups (375g) plain flour, plus extra to dust
1 cup (360g) treacle
1/2 cup (125g) dark brown sugar
2 tsp vanilla bean paste
4 eggs
2 tsp baking powder
1/2 tsp bicarb soda
2 tsp mixed spice
1 tsp ground cinnamon
1 cup (235g) mashed cooked pumpkin
1/2 cup (120g) sour cream

Caramel fudge sauce

1 cup (220g) caster sugar
1/2 cup (125ml) pure (thin) cream, plus 1 tbs extra
1 tsp vanilla bean paste

Method

1.

Preheat oven to 160°C/140°C fan-forced. Grease and flour a 3.75L capacity bundt pan, knocking out excess flour. Place butter, treacle, brown sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 4-5 minutes until pale and fluffy. Scrape down side of bowl, then add eggs, one at a time, beating well after each addition. Sift over flour, baking powder, bicarb soda, spices and a pinch of fine salt, and beat on low speed to just combine, gradually adding pumpkin and sour cream as you mix.
2.

Spoon into prepared pan and smooth the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in tin for 10 minutes, then turn onto a wire rack to cool completely.
3.

For the caramel fudge sauce, place caster sugar and 1/4 cup (60ml) water in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to medium. Cook, without stirring, brushing down side of pan occasionally with a wet pastry brush, for 8-10 minutes until deep golden. Remove from heat. Stir in cream and vanilla.
4.

Set aside to cool. Stir in extra 1 tbs cream until combined. Drizzle bundt cake with caramel fudge sauce to serve.