Description
Seasonal spice blends elevate this salted caramel pumpkin cake into a rich autumn dessert. Warm flavors and creamy caramel create a delightful balance you’ll savor with each memorable bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 cup pumpkin puree
- 12 tbsps brown sugar
- ¾ cup brown sugar
- ⅓ cup sugar
- ½ cup plain Greek yogurt
- 4 tbsps butter
- 2 tbsps milk
- 1 egg
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1/8 tsp ginger
- 1 tsp vanilla extract
- 5 tbsps half & half
- 1 cup confectioner’s sugar
- 1 tsp coarse sea salt
- Additional coarse sea salt for sprinkling
Instructions
- Preparation: Preheat oven to 350°F (175°C) and generously spray an 8×8 or 9×9 inch baking dish with non-stick cooking spray.
- Dry Ingredients: In a medium mixing bowl, combine flour, salt, baking powder, baking soda, and warming autumn spices, whisking until thoroughly blended.
- Wet Mixture: In a large bowl, cream together egg and sugars until smooth, then fold in Greek yogurt, vanilla extract, and pumpkin puree, stirring until completely integrated.
- Batter Assembly: Gently incorporate dry ingredients into wet mixture, mixing minimally to maintain a tender texture, being careful not to overmix.
- Initial Baking: Pour half the batter into prepared baking dish and bake for 10 minutes to create a foundational layer.
- Caramel Creation: Simultaneously craft the caramel sauce by simmering brown sugar and half & half in a saucepan, continuously stirring until the mixture darkens and sugar dissolves completely.
- Caramel Finishing: Remove caramel from heat, whisk in butter and sea salt until silky, allowing it to cool slightly while maintaining a pourable consistency.
- Layering: Drizzle caramel evenly over the partially baked cake base, then thin remaining batter with milk and gently pour over the caramel layer.
- Final Baking: Return cake to oven and bake for 20-25 minutes, testing for doneness with a toothpick that should emerge clean when inserted.
- Cooling and Glazing: Allow cake to cool completely on a wire rack, then prepare the glaze by heating brown sugar and half & half, reducing and incorporating butter before whisking in confectioner’s sugar until glossy.
- Finishing Touch: Pour glaze over cooled cake, spreading evenly, and sprinkle coarse sea salt across the surface, allowing glaze to set before serving.
Notes
- Measure Precisely: Use exact measurements for flour, spices, and other ingredients to ensure consistent cake texture and flavor.
- Temperature Matters: Allow ingredients like eggs and yogurt to reach room temperature before mixing to create a smoother, more even batter.
- Caramel Technique: Watch caramel sauce closely while cooking; it can burn quickly, so stir constantly and remove from heat when it reaches a deep amber color.
- Salt Balance: The coarse sea salt sprinkled on top provides a delightful contrast to the sweet caramel, enhancing the overall flavor profile of the cake.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 290
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg