Lightly spiced, with a tender crumb and caramel drizzle, this Browned Butter Pumpkin Caramel Bundt Cake is bursting with the flavours of fall. A perfect addition to your Thanksgiving table!
Preheat oven to 350º F. Use a pastry brush to apply a generous coating of cake release to the Bundt pan, paying attention to the crevices. Place the pan on a sheet pan and set aside.
In a medium bowl, sift or whisk together the flour, baking soda, pumpkin spice and salt. Set aside.
Add the butter, granulated sugar and ginger sugar to the bowl of your stand mixer. Use the paddle attachment to beat the butter and sugar together on medium speed, until it lightens in colour and looks fluffy in appearance.
Stop the mixer and add the eggs and vanilla, then beat on medium speed until incorporated. Stop and add the pumpkin puree and beat to incorporate. Scrape down the sides of the bowl as needed.
Turn the mixer down to low and add the flour mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.
Using a small offset spatula, press some of the batter into the design of the Bundt pan - this helps prevent gaps in the finished cake. Add the remaining batter to the pan and tap the pan on the counter a couple times so that the batter settles in.
Place on the sheet pan and bake on the middle rack for 55-60 minutes. When ready, remove from the oven and allow to cool in the pan for approximately 15 minutes. Invert onto a cooling rack and allow to cool completely.
To make the caramel:
In a large, heavy saucepan over medium heat, melt the sugar. Continue to heat until it becomes amber gold in colour.
Remove the saucepan from the heat and slowly pour half the cream into the melted sugar. Stir using a wooden spoon. (Use extra care to avoid burns)
Using a hand whisk, whisk the mixture until combined and smooth.
Whisk in the remainder of the cream along with the pumpkin puree and vanilla extract. Add the spices and salt and leave to cool.
Once cooled, pour over cake and store any leftover in a sealed jar in the fridge.
To make the simple syrup:
Add the water and sugar to a small saucepan and bring to a boil.
Remove from heat and allow to cool a little, then stir in the pumpkin extract and bourbon.
Allow to cool completely. You may transfer to a squeeze bottle to soak the cake, or use a pastry brush.