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Apricot-Filled Pumpkin Cake with Browned Butter Frosting
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Prep Time:
20 minutes
Total Time:
3 hours 25 minutes
Elevate pumpkin Bundt cake with apricot filling and dried apricot topping for a decadent twist.
Ingredients:
  • 1/2 cup packed brown sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 3 tablespoons firm butter or margarine
  • 1/2 cup finely chopped dried apricots (about 14)
  • 3 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, softened
  • 2 cups granulated sugar
  • 5 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/3 cup butter (do not use margarine)
  • 2 cups powdered sugar
  • 3 to 4 tablespoons milk
  • 1/4 cup finely chopped dried apricots (about 7)
Instructions:
  • Preheat your oven to 325°F. Grease a 12-cup fluted tube cake pan with shortening or cooking spray, then lightly flour it. Avoid using a dark or nonstick pan.
  • Combine all filling ingredients, except apricots, in a small bowl and mix with a fork until fine crumbs form. Then, gently stir in 1/2 cup of chopped apricots and set aside.
  • Combine flour, baking powder, cinnamon, ginger, and salt in a medium bowl; set aside.
  • In a large bowl, cream 1 cup of butter and granulated sugar with an electric mixer until creamy, scraping the bowl occasionally. Add eggs one at a time, beating well after each addition. Mix in pumpkin, then gradually blend in the flour mixture on low speed until combined.
  • Spread a layer of 3 cups of batter in the pan. Use the back of a spoon to create a 1/2-inch-deep tunnel in the middle of the batter. Fill the tunnel with the filling, ensuring it does not touch the sides of the pan. Finish by topping with the remaining batter, ensuring it touches the side of the pan.
  • Bake for 1 to 1 hour 15 minutes until a toothpick comes out clean and the top is golden brown. Let it cool for 15 minutes, then remove from pan to a cooling rack. Allow to cool completely, approximately 1 hour.
  • In a 2-quart saucepan, melt butter over medium heat until light golden brown while stirring constantly. Allow to cool slightly. Mix in powdered sugar and 3 tablespoons of milk until smooth. Gradually add more milk, 1 teaspoon at a time, until you reach the desired consistency. Spread the frosting over the cake, letting it cascade down the sides. Finish by sprinkling 1/4 cup of chopped apricots for a delightful touch.

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