A delightful pumpkin bundt cake enhanced with warm spices and a luscious butterscotch drizzle.
Preheat your oven to 350°F and grease a bundt pan thoroughly.
Ensure the bundt pan is greased well to prevent sticking.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, salt, and nutmeg.
Sift the dry ingredients for a smoother batter.
In another bowl, whisk together the pumpkin, eggs, and vanilla extract until smooth.
Use room temperature eggs for better mixing.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Check the cake at the 40-minute mark to avoid overbaking.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Cooling in the pan helps the cake set and prevents breaking.
Microwave the butterscotch chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Stir frequently to prevent scorching.
Drizzle the butterscotch sauce over the cooled cake.
Let the drizzle cool slightly to thicken before pouring.
Slice and serve the cake, enjoying its rich flavors and moist texture.
Pair with a warm beverage for a cozy treat.
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