Pumpkin Cake With Homemade Caramel Sauce

Fall has arrived and has brought us the yummy pumpkins along. For me, nothing defines this season more then pumpkin and the spices such as cinnamon, nutmeg, ginger, clove and allspice. I love to incorporate any of these spices in recipes that do not call for pumpkin, but but when these spices are combined with the lovely pumpkin, it just tastes heaaavenly good.

The other day I bought a huge pumpkin and as soon as I got home I chopped it into big chunks, discarded the seeds, cleaned it thoroughly, and baked it in the oven with its skin on. After two hours in a 400 F the pumpkin was as soft as butter so i could easily spoon out the flesh from its skin. I ended up with a huge batch of pumpkin pure, and I thought there is going to be a lot of soup, pies, and cakes for the weeks to come.


I started with my favorite Pumpkin Cake and topped it with Homemade Caramel Sauce. I was glad to find the recipe for this decadent homemade caramel sauce created by Jamie from My Baking Addiction Blog. Previously, I have used other caramel sauce recipes, and honestly, they can not compare with this one.

So here is the recipe for this supper yummy cake, which can be enjoyed by anyone during this lovely season.
CAKE

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1 cup pureed pumpkin ( or canned)
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 3 Tablespoons sour cream
• 1/2 cup walnuts

Cream butter. Gradually add 1 1/2 cups sugar, beating well at medium speed. Add eggs one at a time, beating after each addition. Add pumpkin and mix well. Sift together flour, baking powder, baking soda, spices, and salt. Add to creamed mixture, mixing just until blended. Gently fold in vanilla, sour cream and nuts.
Pour the mixture into a pan layered with parchment paper. Bake at 350 for 50-55 minutes or until a wooden toothpick comes out clean. Cool in pan 10 minutes; remove from pan and cool completely for about one hour.

Homemade Caramel Sauce

As I mentioned above this caramel sauce was developed by Jamie from the My Baking Addiction Blog .

INGREDIENTS:
1 cup sugar 1 tablespoon corn syrup 1/4 liquid cup water 1/2 liquid cup heavy cream, heated until warm 2 tablespoons unsalted butter ½ teaspoon fine grain sea salt 1 teaspoon vanilla extract

DIRECTIONS

1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened. Place your candy thermometer into the pot taking care that it is tip in immersed into the sugar mixture.
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (see notes below). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
3. Use a wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but will become uniform after cooling slightly and stirring.
Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.

Let it cool at room temperature and spoon sauce over cooled cake. If you make a double batch of caramel sauce, you may additionally spoon it over each slice of cake. I know it will become a calorie bomb, but for the sake of the full enjoyment of this cake you should have an extra sauce over, at least, every second slice you have.

What is your fall favorite cake or desert? If you happen to try this recipe please let me know how your cake turned out.

Thank You for reading.

Besa