BAKING WITH CASSIE

I'm working on Cassie's story now and one of her characteristics is she loves to bake, does it often and well. Her Double D friendship circle love to enter her home in the fall as the cooler weather inspires Cassie to bake. The scents of cinnamon, nutmeg, and cloves waft through her home. She often makes pumpkin based cakes and breads in the fall and sends them home with her friends and family.

Below is a recipe Cassie makes every fall. Her family and friends know when the leaves start turning and the days stay cool despite lots of sun, Cassie will be busy baking to heat her home, holding off turning on that furnace until the last possible moment.

PUMPKIN BUTTERSCOTCH BUNDT CAKE

1 package (11 oz) butterscotch flavored chips
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1 cup canned pumpkin
cup canola oil
3 eggs
1 teaspoon vanilla extract
Powdered sugar

In a small microwave-safe bowl, melt 1 cup butterscotch morsels on medium-high power for one minute. Check and continue to heat at 20 second intervals until melted and smooth. Set aside to cool.

In a medium bowl, combine flour, sugar, baking powder, cinnamon, salt, and nutmeg.

In a large bowl mix together melted butterscotch, pumpkin, oil, eggs and vanilla with a wire whisk.

Stir in flour mixture. Once combined, add remained butterscotch chips to batter.

Spoon batter into a greased 10 inch bundt pan.

Bake at 350 degrees for 40 50 minutes or until toothpick inserted in cake comes out clean.

Remove to wire rack to cool completely.

Remove from pan and sprinkle powdered sugar over top and sides.

Mary Jo