PUMPKIN SPICE BUTTERMILK BUNDT CAKE WITH DARK SALTED CARAMEL GLAZE
INGREDIENTS
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Instructions for the Pumpkin Spice Buttermilk cake:
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1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing Bundt pan
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11/4 cups all-purpose gluten free flour (I use King Arthur)
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1 cup gluten-free Oat Flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 1/2 teaspoons Pumpkin Pie Spice
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1/2 teaspoon ground allspice
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1/2 teaspoon salt
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1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
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3/4 cup well-shaken buttermilk
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1 teaspoon vanilla
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1 1/4 cups granulated sugar
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3 large eggs
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Ingredients for the Topping:
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1/4 cup Mini Chocolate Chips
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1/4 cup Heath Bar Bits (available in the baking department or crush up a Heath Bar)
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1/4 cup Cinnamon Baking Chips
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Ingredients for Salted Dark Caramel Glaze:
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4 tablespoons (1/2 stick) Unsalted Butter
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1/4 cup Dark Brown Sugar
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1/4 cup Granulated Sugar
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1/2 cup Heavy Whipping Cream
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1/2 teaspoon Fleur de Sel (sea salt)
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