Posts Tagged ‘sweet’

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Pumpkin Cake w/Caramel Drizzle

November 27, 2010

This cake did not come out as I expected but it was very good anyway. It was even better the next day, so I would recommend making it the day or night before. I was looking for more of a chewy browny texture and this was more cake like. Nonetheless- very tasty and being pumpkin, seasonal! This was in my recipe box from many years ago,the handwriting looks like my aunt’s but I’m not sure.

  • 1 stick unsalted butter
  • 1 1/4 C. brown sugar,packed
  • 1 C. pumpkin puree (not pumpkin pie mix)
  • 2 large eggs
  • 1 t. vanilla
  • 2 C. all purpose flour
  • 1 1/2 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 2 t. cinnamon
  • 1 t. ground ginger
  • 1/2 t. freshly grated nutmeg
  • 1/4 t. ground cloves
  • 1 C. mini chocolate chips (can substitute raisins or dried cranberries)

Caramel Drizzle

  • 1/2 stick unsalted butter
  • 1/3 C. brown sugar
  • 1 T. vanilla
  • 1 C. sifted powdered sugar
  • 3  T. cream or half and half or as needed

Pre-heat oven to 350. Butter  10 x 15 pan for thinner bars, or 9×13 for thicker, layer cake size squares.Line with parchment and butter parchment. (I did this but I think it’s an unecessary step. Butter and flour pan, or use parchment)

Combine your dry ingerdients and set aside.

Beat butter and sugar until creamed together well. Blend in the pumpkin puree first,then add your eggs one at a time.

Slowly add the dry ingredients,beating until just blended. Stir in the chips.

Spread batter evenly into prepared pan. Bake 30 minutes for 9×13, 20-25 for 10×15. Check with toothpick 5 minutes before. If it comes out clean remove the cake!! Let cool completely before drizzling topping on.

For drizzle,melt butter in saucepan over low heat. Add brown sugar and stir until dissolved looking.It will look separated, but comes together when you add sugar and cream.Whis in vanilla,powdered sugar and cream or half and half. Add a little more cream if too thick or powdered sugar if too thin. I had to add a little less than a tablespoon more of cream.

Using whisk drizzle over top of cake. When I make this again I will poke holes in it with a toothpick to allow caramel into cake.

Serve with some freshly whipped cream.Mmmmm!

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