Author: Betsy Cohen
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
- ¼ - ½ cup turbinado sugar
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 14 tablespoons unsalted butter, room temperature
- 2 cups light brown sugar
- ½ cup sugar
- 4 eggs
- ½ cup heavy whipping cream
- 15 ounces pumpkin puree
- 1 teaspoon vanilla extract
- 4 ounces Sahale snacks – nut blend – Valdosta pecan, chopped
- For the cake:
- Preheat the oven to 325°. Grease a 14 cup bundt pan and sprinkle all over with turbinado sugar. Set aside.
- Whisk together the flour, baking soda, salt and cinnamon. Set aside.
- Cream the butter with both sugars for 3 minutes on medium high speed until light and fluffy, scraping down the bowl as needed. Add the eggs one at a time and mix until combined.
- Add in ½ of the dry ingredients followed by the cream, pumpkin puree and vanilla. Lastly, blend in the remaining dry ingredients.
- Transfer ½ of the batter to the prepared pan. Sprinkle the Sahale snack mix over the batter. Top with the remaining batter.
- Bake in a 325° oven for 50 minutes. Remove the pan from the oven and cool on a rack for 15 minutes. Flip the pan out onto another cooling rack and cool.
- Betsy's tidbits:
- I loved using the Sahale nut blend. However, it can easily be substituted for 4 ounces of whatever roasted nut/dried fruit combination you prefer.
Recipe by Desserts Required at https://www.dessertsrequired.com/surprise-pumpkin-cake
3.2.1255