Tuesday, November 15, 2011

Even More Pumpkin: Pumpkin Angel Food Cake with a Salted Caramel Glaze

I had a box of Angel Food Cake mix in my pantry and when I found this recipe I had to try it out! I, however, I am sticking to my no sweets til Thanksgiving challenge. So I made it, had my husband taste it, and I will be taking it to work tomorrow. My husband is very upset about that. He wanted to know when I was going to start baking us some good stuff. He'll be so happy come Thanksgiving when I will be baking for us again.

Pumpkin Angel Food Cake 

(Adapted from Betty Crocker)
1 box Betty Crocker white angel food cake mix
1 tbsp. Gold Medal all-purpose flour
1 tsp. cinnamon
¼ tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
¾ cup canned pumpkin (not pumpkin pie filling)
1 cup cold water

Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
Pour into ungreased 10-inch angel food (tube) cake pan. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
I acutally baked mine in a 13x9 pan for 35 minutes. I poked holes in the top, allowed it to cool for 10 mins and then poured the glaze over the top.

Salted Caramel Glaze 
¼ cup butter, salted
¼ cup dark brown sugar
¼ cup granulated sugar
½ cup whipping cream
¼  tsp. sea salt
2tsp. cinnamon

In heavy small saucepan melt 1/4 cup unsalted butter over medium-low heat. Stir in 1/4 cup packed brown sugar and 1/4 cup granulated sugar. Bring to boiling, stirring constantly.
Add 1/2 cup whipping cream and return to boiling. Boil for 2 minutes, stirring constantly. Remove from heat; stir in 1/4 to 3/4 tsp. sea salt and cinnamon. Cool completely.

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