Pumpkin Cake with Carmel Cider Sauce
Fall-time is the perfect time to enjoy pumpkin recipes. It's also the season to enjoy desserts with cinnamon, nutmeg and ginger; the spices that warm the body up. Pumpkin Cake with Caramel Cider Sauce is the perfect cake recipe that combines pumpkin and the fall time spices you love. Served with a cider caramel sauce on top, it may be a fall-time favorite that you'll anticipate every year. So, dig in and try to stop yourself at just one piece.
Ingredients
- 1 1/2 cup all purpose flour, sifted
- 1 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- dash of nutmeg
- 3/4 cup oil
- 1 can (15 ounces) pumpkin
- 2 eggs
- FOR THE CARAMEL CIDER SAUCE
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 2/3 cup apple cider
- 2 tablespoon heavy cream
- 1 tablespoon butter
Instructions
-
For the Cake:
-
Preheat oven to 325 degrees F.
-
Combine the flour, sugar, baking powder, soda, salt, cinnamon and nutmeg.
-
Add oil, pumpkin and eggs.
-
Whisk or use and electric mixer until blended. Pour into a greased 9x13 baking pan.
-
Bake at 325 degrees F for 30 minutes. Cool cake completely and top with the cider sauce before serving.
-
For the Caramel Cider Sauce:
-
In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes.
-
Reduce heat to low and allow to thicken, about 2 minutes. Top with vanilla ice cream if you want and drizzle sauce over it.