It’s fall! I had to try something new with pumpkin. This year it’s Pumpkin Spice Macaroon Cake with Caramel Glaze.
Cake:
- 1/2 Cup margarine
- 1 3/4 Cup sugar
- 2 eggs
- 1 Tbsp. vanilla
- 2 Cups pumpkin
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3 Cups flour
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
Start by creaming the margarine, sugar and egg. Add the vanilla and pumpking. Mix in the dry ingredients thoroughly. Set aside and make the macaroon filling.
Macaroon Filling:
- 8 oz. chevre (or cream cheese)
- 1 egg
- 1 tsp. vanilla
- 1/2 Cup sugar
- 1 Tbsp. flour
- 2 Cups coconut
Mix everything thoroughly.
Grease and flour a bundt cake pan. Add a small layer of the pumpkin cake batter. Spoon the macaroon filling around the pan and cover with the rest of the batter. Bake for about 50 – 60 minutes at 350*F. Make sure the cake is completely cooled before removing it from the pan.
Drizzle with the caramel glaze.
Caramel Glaze:
- 1/4 Cup Margarine
- 1/2 Cup light brown sugar
- 1/4 tsp. salt
- 2 Tbsp milk
- 1 tsp. vanilla
- 3/4 – 1 Cup of powdered sugar
Do not start the glaze until the cake is out of the pan. Then mix the margarine, brown sugar, salt, vanilla, and milk in a sauce pan. Cook until it boils for one minute. Remove from the heat and add the powdered sugar. Start with 3/4 Cup, and you can add more if it is too thin. If it gets too thick, just add a tiny bit more milk. You might have to reheat it or it will cool quickly and not make a pretty glaze (especially if you are taking pictures), but it will still taste good!
Perfect for fall get togethers!
Teresa
