2019-07-01_Taste_of_the_South_Special_Issues

65 FALL BAKING

Pumpkin Bundt

Cake with Toff ee

Sauce

MAKES 1 (15-CUP) BUNDT CAKE

This spiced cake is made even better

drenched in a buttery toff ee sauce.

1¼ cups unsalted butter,

softened and divided

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 (15-ounce) can pumpkin

2 cups heavy whipping cream

1 cup firmly packed light

brown sugar

Garnish: chopped toasted pecans

1. Preheat oven to 350°. Spray a
   15-cup Bundt pan with baking
   spray with flour.


2. In a large bowl, beat 1 cup butter
   and granulated sugar with a mixer
   at medium speed until fluffy, 3 to 4

minutes, stopping to scrape sides

of bowl. Add eggs, one at a time,

beating well after each addition.

Beat in vanilla.

3. In a medium bowl, whisk
   together flour, pumpkin pie spice,
   baking powder, baking soda, and
   salt. With mixer on low speed,
   gradually add flour mixture to
   butter mixture alternately with
   pumpkin, beginning and ending
   with flour mixture, beating just
   until combined after each addition.
   Pour batter into prepared pan.


4. Bake until a wooden pick
   inserted near center comes out
   clean, about 1 hour. Let cool in
   pan for 20 minutes. Invert onto
   a serving plate, and let cool
   completely.


5. In a medium saucepan,
   bring cream, brown sugar, and
   remaining ¼ cup butter to a
   boil over medium-high heat,
   stirring frequently. Reduce heat
   to medium-low; simmer until
   thickened, about 15 minutes.
   Let cool completely. Pour
   over cooled cake. Garnish
   with pecans, if desired.

Sweet Potato &

Cranberry Upside-

Down Cake

MAKES 1 (10-INCH) CAKE

Packed with our favorite fall ingredients,

this upside-down cake is sure to please.

TOPPING

½ cup firmly packed dark

brown sugar

¼ cup unsalted butter

2 tablespoons dark corn syrup

½ teaspoon orange zest

1⁄8 teaspoon kosher salt

1 cup fresh cranberries, halved

1 cup toasted pecans, chopped

CAKE

1½ cups self-rising flour

1 cup granulated sugar

1 teaspoon apple pie spice

1⁄3 cup unsalted butter, melted

¼ cup whole milk

2 large eggs

1 (15-ounce) can cut sweet

potatoes in syrup, drained

and coarsely mashed

1. Preheat oven to 350°. Spray
   a 10-inch cast-iron skillet with
   cooking spray.


2. For topping: In prepared pan, add
   brown sugar, butter, corn syrup,
   zest, and salt. Bring to a simmer over
   medium heat, stirring occasionally.
   Reduce heat to medium-low; cook
   for 1 minute, stirring occasionally.
   Remove from heat; sprinkle with
   cranberries and pecans.


3. For cake: In a large bowl, whisk
   together flour, granulated sugar,
   and pie spice. Make a well in center
   of flour mixture; add melted butter,
   milk, and eggs, and beat with a
   mixer at low speed until moistened.
   Fold in sweet potatoes. Spread
   batter into skillet over topping.


4. Bake until a wooden pick inserted
   in center comes out clean, about
   30 minutes. Run a knife around
   edges of skillet, and carefully invert
   cake onto a serving dish. Let cool
   for 30 minutes before serving.