Sunday, December 1, 2013

Pumpkin Bundt Cake with Cinnamon Honey Butter

Recipe from Annette Jeppson

2-1/4 c. sugar
1 c. vegetable oil
3 large eggs
3 c. flour
2 t. baking soda
2-1/2 t. pumpkin pie spice
1/2 t. salt
1-15 oz can (or 2 cups) pumpkin

Preheat oven to 350 degrees. Coat a 10-inch bundt pan with cinnamon pan rub (see below). Be sure to cover all areas. A soft brush works well for this.

Combine sugar and oil until thoroughly blended. Add eggs, one at a time, beating after each addition. In a medium bowl, sift together flour, baking soda, pumpkin pie spice and salt. Add flour mixture to egg mixture alternately with pumpkin, beathing well after each addition.

Pour batter into prepared bundt pan. Bake in preheated oven for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes for rub to set before inverting onto a wire rack. Delicious as is, or serve Cinnamon Honey Butter (see below) on the side.

Cinnamon Pan Rub
Combine 1/4 c. softened butter, 1/4 c. sugar, 1 tsp. cinnamon. This is good with any bundt cake for a little spicy crunch.

Cinnamon Honey Butter
Combine 1/2 c. softened butter, 1/2 c. honey, 1/2 c. powdered sugar, and 1 tsp. cinnamon.

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