Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze recipes

Ingredients

• 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing Bundt pan
• 11/4 cups all-purpose gluten free flour (I use King Arthur)
• 1 cup gluten-free Oat Flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons Pumpkin Pie Spice
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
• 3/4 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 1 1/4 cups granulated sugar
• 3 large eggs
• ¼ cup Mini Chocolate Chips
• ¼ cup Heath Bar Bits (available in the baking department or crush up a Heath Bar)
• ¼ cup Cinnamon Baking Chips
• 4 tablespoons (1/2 stick) Unsalted Butter
• ¼ cup Dark Brown Sugar
• ¼ cup Granulated Sugar
• ½ cup Heavy Whipping Cream
• ½ teaspoon Fleur de Sel (sea salt)

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