Servings: 12
Ingredients:
Cake
- 2 ½ cups Yupik Organic Gluten-free All-purpose Mix Flour
- ¾ tsp Yupik Sea Salt
- 1 ½ tsp Yupik Organic Cassia Cinnamon Powder
- 1 cup Yupik Organic Cane Sugar
- ¾ tsp Yupik Baking Powder
- ¼ tsp baking soda
- ⅓ cup brown sugar
- ½ tsp allspice
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 10 tbsp butter, unsalted
- 2 eggs
- 1 ¼ cups buttermilk
- 2 tsp vanilla extract
Caramel
- ½ cup brown sugar
- 2 tbsp butter, unsalted and cubed
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- Pinch of Yupik Sea Salt
Toppings
- 2 tbsp Yupik Roasted Unsalted Pumpkin Seeds
- 1 tbsp Yupik Roasted Unsalted Pecans
Method:
- Preheat oven at 350 °F and grease a Bundt cake pan. Take the buttermilk, eggs, and butter out of the fridge to bring them to room temperature. Whisk together flour, baking powder, baking soda, and spices in a medium bowl.
- With a stand or hand mixer, cream butter and sugars. At low speed, add eggs one at a time. In a small bowl, combine buttermilk and vanilla. Fold in half of the flour mixture in the wet ingredients. Repeat with the buttermilk combination and the second half of the flour mixture.
- Spoon batter into pan. Bake for 38 minutes, until golden. Cool in pan on a wire rack for 15 minutes, then invert onto rack and cool completely.
- Topping: Combine brown sugar, butter, cream, and salt in a saucepan. Bring to a boil, whisking until smooth. Remove from heat and add vanilla. Let the caramel stand for 10 minutes before drizzling over cake. Top with pumpkin seeds and pecans.