Pumpkin spice toffee bundt cake (#BundtBakers)

Time for another Bundt Bakers post, folks! This month, the theme is cinnamon, our host is Sew You Think You Can Cook, and June is once again using this whole thing as an excuse to post more terribly unseasonal recipes. Yes, this cake has pumpkin in it. Deal w/ it.

This recipe is taken from Bake It Like You Mean It by Gestine Bullock-Prado, which is probably the most amazing cookbook I ever laid me eyes on, meaning, it has a million different kinds of layer cakes and cake-like concoctions including traditional desserts I’d never heard of as well as fun, modern bakes like the one you see here. The gorgeous pictures help too. 

Way better than my photos, anyway.

I selected this recipe mostly because it’s a bundt cake that has cinnamon, but also because the toffee crumb topping sounded intriguing. I’d never actually made toffee before, so this was new. Turns out it’s quite easy: throw together some margarine and sugar in a pan, melt down into sticky, brownish goo, dump onto a pan, and let it harden. (Now if that isn’t an appetizing description...) This recipe has you grind the toffee up with some flour and sugar and more margarine, which helps.

Kind of like an extra difficult, time-consuming variation on streusel.

My only issue with this cake was that the bundt itself sank a little—which was why I wasn’t initially going to post this, until I realized it’s too delicious not to share. I’ll say that my problem might have been not baking it long enough, or stirring the batter too much. But the final product was so good that it hardly mattered, anyway.

Here’s the recipe.

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Pumpkin spice toffee bundt cake

Adapted from Bake It Like You Mean It by Gesine Bullock-Prado

Ingredients

Toffee

230 grams • vegan butter • 1 cup

200 grams • granulated sugar • 1 cup

6 grams • salt • 1 teaspoon

Toffee crumb

65 grams • all-purpose flour • ½ cup

50 grams • granulated sugar • ¼ cup

28 grams • vegan butter • 2 tablespoons

Cake

230 grams • vegan butter, room temperature • 1 cup

220 grams • light brown sugar • 1 cup

168 grams • agave nectar • ½ cup

160 grams • maple syrup • ½ cup

21 grams • flaxseed meal • 3 tablespoons

135 grams • warm water • ½ cup plus 1 tablespoons

490 grams • pumpkin puree • 2 cups

4 grams • vanilla bean paste • 1 teaspoon

8 grams • baking powder • 2 teaspoons

6 grams • salt • 1 teaspoon

5 grams • cinnamon • 2 teaspoons

3 grams • nutmeg • 1 teaspoon

1 gram • cloves • ½ teaspoon

1 gram • ground ginger • ½ teaspoon

Glaze

120 grams • powdered sugar • 1 cup

30 grams • nondairy milk • 2 tablespoons

4 grams • vanilla extract • 1 teaspoon

Directions

First, make the toffee. Line a sheet pan with parchment paper and spray with nonstick baking spray.

In a large saucepan, melt vegan butter over medium heat. Add sugar and salt and attach a candy thermometer to the side of the saucepan. Stir continuously until the temperature reaches 300 degrees F. Immediately pour mixture onto prepared pan and tilt the pan to let it spread intoa  thin, even layer. Allow toffee to cool until completely set, about 30 minutes.

Break the toffee into small pieces and place in the bowl of a food procesor. Pulse until pieces are small. Add flour, sugar, and vegan butter (under “toffee crumb”) and pulse until fine; do not over-process, or it will turn into a paste. Set aside.

To make the cake, start by preheating oven to 350 degrees F. Grease a Bundt pan generously.

In the bowl of a stand mixer, cream together vegan butter and sugar until light and flufy. Add the agave nectar and maple syrup and continue creaming until well-incorporated.

In a small bowl, combine flaxseed and water. Let stand until thickened, about 5 minutes, then add to the stand mixer and beat until incorporated. Add pumpkin puree and vanilla bean paste and mix until all the ingredients are well-combined.

In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add dry ingredients to batter, mixing only until just incorporated.

Pour a little less than half of the batter into the bundt pan and smooth over the top. Sprinkle half of the toffee mixture in an even layer over the batter; top with the remaining batter and smooth over the top again. Bake for 1 hour, until the cake springs back when touched and a toothpick inserted comes out clean. Allow to cool in pan for 20 minutes, then transfer to a wire rack to cool completely.

To make the glaze, simply whisk all ingredients together until smooth. Drizzle over cake, then sprinkle on remaining toffee crumb. Slice and munch.

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Beautiful, isn't it.

BundtBakers is a group of Bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. You can see all of our lovely bundts by following our Pinterest board.

We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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