Thanksgiving Recipes
Sticky Top Pumpkin Cake with Brown Sugar Sauce
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground coves
- 1/2 cup unsalted butter, melted, cooled slightly
- 1 cup granulated sugar
- 1/4 cup canned pure pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
Sauce
- 6 tablespoons unsalted butter, cut up
- 1 1/4 cups packed dark brown sugar
- 1 cup whipping cream
- 1 teaspoon vanilla extract
Topping
Instructions
- Heat oven to 350 degrees F. Grease bottom and sides of 9 x 5 inch loaf pan. Line bottom of pan with parchment paper. Grease paper.
Cake
- In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves until combined.
- In a large bowl, beat melted butter, sugar and pumpkin at medium speed until blended.
- Beat in eggs and 1 teaspoon vanilla extract until smooth.
- At low speed, beat in flour mixture until blended.
- Pour batter into pan, smooth top with spatula.
- Bake for 30 minutes or until top feels firm. (Cake will be partially baked.) Meanwhile, make the sauce.
- Remove cake from oven.
- Carefully pour 1/2 cup of the sauce over the top of the cake. Reserve remaining sauce.
- Return cake to oven.
- Reduce oven temperature to 250 degrees F.
- Bake for 35 minutes or until sauce is bubbling gently and an inserted wooden pick comes out clean.
- Cool in pan on rack for 10 minutes.
- Run knife around edges to loosen. Invert onto serving platter.
- Remove parchment. Turn top side up.
- Serve warm, in 1/4 inch slices, with sauce spooned over and drizzled with unwhipped cream.
Sauce
- Place 6 tablespoons butter, brown sugar and 1 cup cream in a medium pan. Cook over medium heat for 5 minutes or until butter melts and sugar dissolves, stirring occasionally.
- Increase heat to medium-high, boil for 2 minutes, stirring constantly.
- Remove from heat.
- Stir in 1 teaspoon vanilla extract.