Friday, October 14, 2011

Pumpkin Cake with Caramel Apple Sauce

Gone. I made this cake last night and it is gone. The kids asked me to make it again today. I guess that means it is a keeper! It is so easy and can be literally thrown together in no time and can be warm or room temp. YUM!


1 1/2 c flour
1 c white sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
 dash of nutmeg
3/4 c oil... I used 1/2 c pumpkin spice oil and 1/4 c apple sauce  You can use canola oil for the whole amount
1 15 ounce can pumpkin
2 eggs

Whisk the flour, soda, powder, salt, nutmeg and cinnamon together and set aside.  Combine oil, pumpkin and eggs in a mixing bowl and throw in the dry ingredients. Mix well. Pour into a prepared 9 x 13 inch pan and bake at 325 degrees for 30 minutes.  Cool and top with the sauce before serving.

I doubled this recipe.  I put it on the cooled cake and then drizzled it on the plates before serving and added a bit more to the top. YUM!
1/2 c brown sugar
1 Tbsp cornstarch
2/3 c apple juice
2 Tbsp heavy cream
1 Tbsp butter
pinch of salt

Whisk the brown sugar and cornstarch in a medium sauce pan.  Add the juice, cream, salt and butter.  Cook over med-high heat, whisk constantly.  Large bubbles will form and that is when you know you need to reduce to low and allow to thicken(2 min or so).Drizzle it over the cooled cake and cool the rest and top as desired. Presto! YUM!

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