Oatmeal Pumpkin Bundt Cake with Maple Caramel Sauce

If you have roughly 45 minutes to spend in the kitchen, Oatmeal Pumpkin Bundt Cake with Maple Caramel Sauce might be an amazing lacto ovo vegetarian recipe to try. This recipe serves 10. This side dish has 463 calories, 9g of protein, and 27g of fat per serving. For $1.17 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 511 person were impressed by this recipe. If you have rolled oats, water, salt, and a few other ingredients on hand, you can make it. It is brought to you by Simple Bites. Overall, this recipe earns a good spoonacular score of 58%. If you like this recipe, take a look at these similar recipes: Pumpkin Spice Bundt Cake with Salted Caramel Sauce, Pumpkin Bundt Cake With Maple Glaze, and Oatmeal Pumpkin Bundt Cake.

Servings: 10

 

Ingredients:

2 teaspoons baking soda

1 cup (2 sticks) butter, softened

4 large eggs

3 cups all-purpose flour

½ cup heavy cream

½ cup maple syrup

1 tablespoon pumpkin pie spice

1 cup pumpkin puree

Maple Caramel Sauce (recipe below) and toasted (shelled) pumpkin seeds, for topping

1 cup rolled oats

1 teaspoon salt

¼ teaspoon sea salt

½ teaspoon pure vanilla extract

¼ cup boiling water

Equipment:

kugelhopf pan

oven

bowl

hand mixer

kitchen thermometer

sauce pan

spatula

knife

frying pan

Cooking instruction summary:

Preheat oven to 350° F. Grease a 12-cup Bundt pan.Place the rolled oats in a small bowl. Pour the boiling water over the oatmeal and stir to moisten all the oats. Allow to sit for 10 minutes.Place the butter and sugar in the bowl of an electric mixer. Beat on low speed until light and fluffy.Add the eggs, one at a time, and continue mixing until incorporated. Add the pumpkin, oat/water mixture and vanilla, and beat on low speed until well blended.With the mixer on low speed, add the flour one cup at a time. Then mix in the pumpkin pie spice, baking soda and salt.Pour cake batter into prepared Bundt pan. Bake for 60 minutes or until a knife inserted into the center comes out with clean or with only a few moist crumbs.Allow to cool in pan for 10 minutes then invert onto a large cake plate. If desired, top with maple caramel sauce and toasted pumpkin seeds.In a medium saucepan, heat the cream and salt over medium heat until bubbles just begin to form around the edges.Stir in the vanilla and maple syrup and bring the mixture to a boil. Reduce heat to medium. Stir constantly with a rubber spatula until the mixture reaches 235-240ºF on a candy or infrared thermometer.Set aside to cool slightly (the caramel will thicken as it cools), then drizzle about half of the sauce over the cooled Bundt cake. Store the remaining sauce in an airtight container in the refrigerator.

 

Step by step:


1. Preheat oven to 350° F. Grease a 12-cup Bundt pan.

2. Place the rolled oats in a small bowl.

3. Pour the boiling water over the oatmeal and stir to moisten all the oats. Allow to sit for 10 minutes.

4. Place the butter and sugar in the bowl of an electric mixer. Beat on low speed until light and fluffy.

5. Add the eggs, one at a time, and continue mixing until incorporated.

6. Add the pumpkin, oat/water mixture and vanilla, and beat on low speed until well blended.With the mixer on low speed, add the flour one cup at a time. Then mix in the pumpkin pie spice, baking soda and salt.

7. Pour cake batter into prepared Bundt pan.

8. Bake for 60 minutes or until a knife inserted into the center comes out with clean or with only a few moist crumbs.Allow to cool in pan for 10 minutes then invert onto a large cake plate. If desired, top with maple caramel sauce and toasted pumpkin seeds.In a medium saucepan, heat the cream and salt over medium heat until bubbles just begin to form around the edges.Stir in the vanilla and maple syrup and bring the mixture to a boil. Reduce heat to medium. Stir constantly with a rubber spatula until the mixture reaches 235-240ºF on a candy or infrared thermometer.Set aside to cool slightly (the caramel will thicken as it cools), then drizzle about half of the sauce over the cooled Bundt cake. Store the remaining sauce in an airtight container in the refrigerator.


Nutrition Information:

Quickview
459k Calories
8g Protein
26g Total Fat
47g Carbs
7% Health Score
Limit These
Calories
459k
23%

Fat
26g
40%

  Saturated Fat
15g
96%

Carbohydrates
47g
16%

  Sugar
10g
12%

Cholesterol
139mg
47%

Sodium
709mg
31%

Get Enough Of These
Protein
8g
17%

Vitamin A
4664IU
93%

Manganese
1mg
55%

Vitamin B2
0.53mg
31%

Selenium
21µg
31%

Vitamin B1
0.36mg
24%

Folate
85µg
21%

Iron
3mg
17%

Phosphorus
147mg
15%

Vitamin B3
2mg
13%

Fiber
2g
11%

Magnesium
38mg
10%

Vitamin E
1mg
8%

Zinc
1mg
7%

Copper
0.14mg
7%

Vitamin B5
0.72mg
7%

Calcium
63mg
6%

Vitamin K
6µg
6%

Potassium
210mg
6%

Vitamin D
0.82µg
5%

Vitamin B6
0.08mg
4%

Vitamin B12
0.24µg
4%

Vitamin C
1mg
2%

covered percent of daily need
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