pumpkin cake with carmel cider sauce

Name: Pumpkin Cake with Carmel Cider Sauce
Prep time: 15 min
Cook time: 45 min
Ingredients: 1 1/2 cup(s) all purpose flour, sifted; 1 cup(s) granulated sugar; 1 1/2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 1/2 teaspoon(s) cinnamon; - dash of nutmeg; 3/4 cup(s) oil; 1 can(s) pumpkin (15 ounces); 2 - eggs; 1/2 cup(s) brown sugar; 1 tablespoon(s) cornstarch; 2/3 cup(s) apple cider; 2 tablespoon(s) heavy cream; 1 tablespoon(s) butter

(1 RATING)

113 Pinches 2 Photos

Judy Brill

Bath, NY

Updated on Oct 2, 2012

This is a big favorite with my husband! Full of flavor and very moist!!

Rate

prep time 15 Min

cook time 45 Min

method ---

yield

Ingredients

1 1/2 cups all purpose flour, sifted
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
- dash of nutmeg
3/4 cup oil
1 can pumpkin (15 ounces)
2 - eggs
1/2 cup brown sugar
1 tablespoon cornstarch
2/3 cup apple cider
2 tablespoons heavy cream
1 tablespoon butter

How To Make pumpkin cake with carmel cider sauce

Step 1

Preheat oven to 325 degrees F.

Step 2

Combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
Step 3

Blend together the oil, pumpkin and eggs.
Step 4

Slowly add the dry ingredients to the pumpkin mixture until well blended. Pour into a greased 9X13 pan and bake for 30 minutes. Let cake cool completely.
Step 5

For the sauce: In a saucepan, whisk brown sugar and cornstarch. Add cider, cream, butter & salt. Cook over medium high heat, whisking constantly, until large bubbles start to form - about 3 minutes.
Step 6

Reduce heat to low and allow to thicken - about 2 minutes. I serve this warm drizzled over each piece. I store the leftover in the fridge and reheat as needed.
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