Saturday, November 10, 2012

Pumpkin Walnut Cake with Caramel Sauce

Yesterday is snowed, thus I baked. I created this cake recipe a few years ago, right before I quit food blogging. It has been sitting in my Rookie Cookie drafts, post all prepared, but never posted. I found it the other day and pulled it out of moth balls. What a goodie it is! Why didn't I post it? I dunno.

So here, give this girl a try. The pumpkin cake is so moist and pumpkiny. And the caramel with pumpkin is such a revelation. If you add the same amount of caramel as I did in the picture, you will have some leftover to add to each individual piece. And probably more than I ended up with because I ate more than a few spoonfuls once the caramel cooled. 


Pumpkin Walnut Cake with Caramel Sauce
recipe by Whitney Ingram
For the cake:
1 cup all purpose flour
3/4 cup cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 cup pumpkin puree
1/2 cup vegetable oil
3 eggs
1 teaspoon pure vanilla extract
3/4 cup chopped walnuts, plus more for garnish if desired

For the caramel sauce:
3/4 cup granulated sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup heavy cream

Set oven to 350 degrees. Spray a bundt pan with non-stick spray, dust with flour and set aside.

In a medium bowl, combine flour, cake flour, baking soda, baking powder, salt, cinnamon, nutmeg and ground ginger. Whisk well to combine and set aside.

In a mixing bowl fitted with a paddle attachment, add sugar, pumpkin puree, oil, eggs and vanilla extract. Mix on medium speed until well combined. Add flour mixture and mix until just combined. With a spatula, fold in walnuts.
Pour batter into prepared pan. Bake for 35-40 minutes, until an inserted toothpick comes out clean. Cool for 10 minutes and then turn cake out onto a cooling rack. Allow cake to cool before drizzling on caramel sauce. Garnish with walnuts.

While the cake bakes, make the caramel sauce. In a medium sauce pan over medium heat, combine sugar, water and corn syrup. Stir until sugar dissolves. Increase heat to high and boil without stirring, until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and gently swirling the pan, about 10 minutes. Remove from heat. Carefully add cream. Reduce heat to low and set pan back on the heat and stir until sauce is smooth. Allow caramel sauce to cool a bit before drizzling over the cake.

Yields 6 servings.

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