Pumpkin Butterscotch Cake

Ingredienser

for the Cake:

1 ⅔ cups butterscotch morsels, divided

2 cups all-purpose flour

1 ¾ cups sugar

1 Tablespoon baking powder

1 ½ teaspoon ground cinnamon

1 teaspoon salt

½ teaspoon ground nutmeg

1 cup 100% pure pumpkin

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

for the Butterscotch Sauce (optional):

⅓ cup evaporated milk

save some butterscotch morsels

Instruktioner

for the Cake:

Preheat oven to 350 degrees. Grease 12 cup Bundt pan.

Microwave 1 cup butterscotch morsels in a small bowl at 70% power for 1 minute: stir. If necessary, heat in 10-15 second intervals, stirring until smooth. Cool to room temperature.

Combine flour, sugar, baking powder, cinnamon, salt, and nutmeg in a medium bowl.

Use a whisk to stir together melted morsels, pumpkin, vegetable oil, eggs, and vanilla extract in a large bowl*. Stir in flour mixture. Spoon batter into a pan.

Bake 40-50 minutes or until toothpick comes out clean. Sprinkle with powdered sugar or sauce.

Butterscotch Sauce:

Heat ⅓ cup evaporated milk in medium sauce pan over medium heat just to a boil. Remove from heat.

Add remaining morsels; stir until smooth.

Return to heat, stirring constantly. Bring mixture just to a boil. Cool to room temperature.

Anteckningar

* Less in microwave the better.

* Pour slowly while whisking wet mixture; Integrate slowly.