Pumpkin Cake with Maple Frosting and Apple Cider Caramel
"Super moist pumpkin spice cake -redolent with cinnamon, nutmeg, ginger and cloves- topped with a silky smooth maple sugar frosting and drizzled with tangy, sweet apple cider caramel. This is pure fall!..."
INGREDIENTS
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½ cup butter, softened to room temperature
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1 cup light brown sugar, packed
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2 large eggs, room temperature
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1 cup canned pumpkin (not pumpkin pie mix) or homemade pureed pumpkin
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1½ teaspoons pure vanilla extract
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2 cups all-purpose flour
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¼ teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon kosher salt
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½ teaspoon ground cinnamon
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¼ teaspoon grated nutmeg
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¼ teaspoon ground ginger
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⅛ teaspoon ground cloves
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½ cup buttermilk, room temperature
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*Note: If maple sugar is not available, substitute dark brown sugar for a brown sugar frosting.)
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½ cup maple sugar
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¼ cup butter
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3 tablespoons milk (preferably whole milk)
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1 teaspoon pure vanilla extract
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1 cup powdered sugar
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½ cup Boiled Cider Syrup also available through Amazon.com or King Arthur Flour
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1 cup brown sugar
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½ cup heavy cream
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4 tablespoons of butter, cut into four pats
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