PUMPKIN CAKE W. BROWN SUGAR PUMPKIN SPICE DRIZZLE

Wholesome is always at the center of my kitchen and this Pumpkin Cake is proof of why. Every layer of flavor begins with their sugars, Regenerative Organic Certified® Cane Sugar and Regenerative Organic Certified® Light Brown Sugar creamed into the batter to create sweetness and depth. 

The cake bakes golden and tender, then gets finished with a silky pumpkin spice drizzle made with Wholesome Organic Fair Trade Dark Brown Sugar. 

Just before serving, it’s kissed with a light dusting of Wholesome Organic Fair Trade Powdered Sugar.

The result is soulful and seasonal the kind of dessert my family cannot resist reaching for, made special because it starts with Wholesome. That is the difference: comfort you can taste and trust. 

Learn more about Wholesome on their site  wholesomesweet.com

 

Ingredients

Cake Batter

• 3  Cake Flour

• 1 1/2 c Pumpkin Puree

• 1 1/2 c Wholesome Regenerative Organic Certified® Cane Sugar

• 1 c Wholesome Regenerative Organic Certified® Light Brown Sugar

• 1 c Unsalted Butter, softened (2 sticks)

• 6 lg Eggs, room temp (4 whole, 2 yolks)

• 1/2 c Sour Cream

• 1/2 c Evaporated Milk

• 2 tbsp Jello Instant Vanilla Pudding Dry Mix

• 2–3 tsp Pumpkin Spice Blend, divided

• 2 tsp Vanilla Extract

• 1 tsp Baking Powder

• 1/2 tsp Baking Soda

Brown Sugar Pumpkin Spice Drizzle

• 1 c Wholesome Organic Fair Trade Dark Brown Sugar

• 12 tbsp Unsalted Butter

• 1/2 c Heavy Whipping Cream

• 1 tsp Pumpkin Spice

• 1 tsp Vanilla extract

• Pinch of Salt

Finish

• 1 tbsp Wholesome Organic Fair Trade Powdered Sugar

 

Method

1. Cream mixture

Stir sour cream and evaporated milk together in a small bowl. Let sit at room temp at least 2 hrs so it develops richness and tang.

2. Prepare pan

Heat oven to 350°F. Grease and flour a Bundt pan, making sure every curve is coated.

3. Dry mix

In a bowl whisk flour, baking powder, baking soda, pudding mix, and 1 tsp pumpkin spice. Set aside.

4. Butter and sugars

In a stand mixer cream butter with cane sugar and light brown sugar until pale and fluffy. This step sets the foundation for a tender crumb.

5. Pumpkin and eggs

Blend in pumpkin puree. Add eggs 3 at a time, mixing just until combined. Stir in vanilla and the remaining pumpkin spice.

6. Bring it together

Alternate adding flour mixture and cream mixture, beginning and ending with flour. Mix slowly so the batter stays smooth and even.

7. Bake

Spoon or scoop batter into Bundt pan, filling no more than 70%. Bake 55–60 min, rotating once halfway. The cake is ready when golden and a toothpick comes out clean.

8. Cool

Let cake rest in the pan 15–20 min. Run a thin knife around the edges, invert onto a rack and cool 30 min before glazing.

Brown Sugar Pumpkin Spice Drizzle

1. In a saucepan over med heat melt butter with dark brown sugar, stirring until dissolved.

2. Whisk until thickened and emulsified, 3–5 min. If butter separates, keep whisking until smooth.

3. Whisk in cream a little at a time, the mixture will bubble as it blends. Keep whisking steadily.

4. Raise heat just until it boils, then reduce to med-low. Cook 5 min, whisking constantly, until glossy and thick.

5. Remove from heat. Stir in pumpkin spice, vanilla and salt. Let cool 10–15 min, whisking now and then as it sets.

 

Finish and Serve

Place cooled cake on a platter. Pour the warm drizzle slowly over the top so it cascades down the sides. Dust lightly with powdered sugar through a fine-mesh sieve. Slice, serve and let the pumpkin and Wholesome sugars shine as the true stars.

 

                                                   RECIPE VIDEO HERE