Mini Pumpkin Bundt Cakes with Pecan Pumpkin Butter Filling
Recipe:
3 C. Flour
1 1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg
1/4 tsp. Ground Cloves
1 tsp. Baking Powder
3/4 tsp. Baking Soda
1/2 tsp. Salt
1 C. Canola Oil
1 -15oz. Can Pumpkin
1 C. Brown Sugar
3/4 C. Sugar
4 Eggs - room temperature
1 1/2 tsp. Vanilla
1/2 tsp. Vanilla Bean Paste
1 Jar William Sonoma Pecan Pumpkin Butter
Preheat oven to 350 degrees. Spray mini-Bundt pans with a no stick baking spray with flour. My preferred brand is Baker’s Joy. Hint- take a dry basting brush and work the cooking spray into all of the crevices of each mini-Bundt cake form for a clean release of your cakes when finished baking. Set aside.
In a bowl whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt. Set aside.
In a separate bowl, add the oil, pumpkin, brown sugar, sugar, eggs, vanilla and vanilla bean paste. Beat on low with a hand mixer until fully blended.
Add the dry ingredients to the pumpkin mixture, stirring until combined. Pour batter midway around each mini-Bundt form. Using a spoon make a trough in each cake. Spoon in the William Sonoma Pecan Pumpkin Butter into the trough, using about 1 tablespoon in each mini cake. Then spoon the remaining batter over top. Bake for 20-22 minutes. Let cool for 15 minutes before removing from pan.
Caramel Icing
1/2 C. Light Brown Sugar
1/3 C. Heavy Whipping Cream
1/4 C. Butter
1/8 t. Salt
1/4 t. Vanilla
1 C. Confectioner Sugar
1/4 C. Chopped Pecans (Optional)
In a small saucepan, combine brown sugar, cream, butter and salt. Over medium to low heat cook mixture until sugar is dissolved. Once mixture begins to bubble up remove from heat. Allow to cool to room temperature.
Once mixture has cooled, add vanilla and confectioners’ sugar, then beat until smooth. Drizzle over cakes. Tip- put icing into a piping bag or use a quart sized food storage bag, cut the tip off of the bag and then pipe icing over cakes for an even pretty look. Add chopped pecans if preferred.
