Tuesday, December 21, 2010

Pumpkin Cake with Caramel Cider Sauce


This post is pretty far behind Thanksgiving, it's almost Christmas! But life has been revolving around prepping for baby, so maybe I'll post Christmas by Valentine's Day...maybe. :)

We don't eat pie for Thanksgiving. I have huge issues with making pie crust, and my husband and I can't agree on settling on one kind of pie. He doesn't like nuts (no Pecan or Chocolate Pecan) and Pumpkin isn't my favorite.

We don't usually have family for Thanksgiving, so we have free rein on picking random un-traditional desserts. In the past we've had Strawberry Pretzel Salad, Oreo Pudding Dessert, and grocery store pie (not our favorite).

Pumpkin Cake with Caramel Cider Sauce
recipe from Mommy's Kitchen


1 1/2 cups all purpose flour, sifted
1 cup granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
dash of nutmeg
3/4 cup oil
1 15 oz can pumpkin
2 eggs

Combine the flour, sugar, baking powder, soda, salt, cinnamon and nutmeg. Add oil, pumpkin and eggs. Whisk until blended or use an electric mixer. Pour into a greased 9x13 pan. Bake at 325 degrees for 30 minutes. Cool cake completely and top with the cider sauce before serving.

Caramel Cider Sauce
1/2 cup brown sugar
1 tablespoon cornstarch
2/3 cup apple cider
2 tablespoon heavy cream
1 tablespoon butter (not margarine)
salt to taste

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.

The verdict?
The cake was really easy to whip up, as my son and I did it together the day before Thanksgiving. The day of the big feast, when we were on our third helpings of Thanksgiving dishes, I hopped up to make the sauce for the cake. It came together quickly, in about the time it took for my husband to cut the cake and put it on plates.

The cake was perfectly pumpkiny and could have stood on its own. The Caramel Cider Sauce had a great apple cider undertone and of course, was sweet enough to really bring the punch to a Thanksgiving dessert. I know I will make the cake again, but save the sauce for a special occasion. It was a great fall dessert!

Creatively Domestic

Simple Cooking | Easy Cooking

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