Salted Caramel Pumpkin Cake

Make this salted caramel pumpkin cake the dessert centerpiece on your holiday table.

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Today we’re talking about cake. Pumpkin cake to be precise. There’s salted caramel involved as well (because duh…you should know by now that I’m obsessed with it).

I made this cake for my birthday way back in October! Yes, I know that was more than a month ago, but my life is just calming down after our crazy Fall season on the farm, and I’m very slowly catching up on all of the Fall themed things I shot but didn’t have time to blog.

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Also….Yes, those are leaves on my cake. #noregrets

Anyhow…..I knew that I wanted a pumpkin cake, and I had dreams of a brown butter swiss meringue icing situation with salted caramel drips. Alas, it was not meant to be, as my icing majorly failed, and I had to improvise with whipped cream instead. Of course this happened with half an hour of daylight left, and family arriving for my birthday dinner. Talk about STRESS!!

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Nonetheless, it was mighty delicious, but very messy, as whipped cream isn’t the best for layer cakes. Cutting the cake was a bit of an adventure, as the messy, imperfect photos below can attest to. And maybe there was a birthday-life-lesson in there somewhere, since life doesn’t always turn out the way you imagined. It’s often messy and imperfect, but when in doubt, caramel drizzle makes everything better.

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Salted Caramel Pumpkin Cake
 
Author:
Recipe Type: Dessert
Ingredients
  • 1⅓ cup butter (browned)
  • 3⅓ cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1½ tsp cinnamon
  • ½ tsp allspice
  • 4 eggs
  • 15 oz pureed pumpkin (about 2 cups)
  • 2⅔ cup brown sugar
  • 1 cup milk
  • 1 tsp vanilla
Instructions
  1. ) Preheat your oven to 350 degrees F.
  2. ) First you'll want to brown your butter, and allow it to cool slightly. Using a stainless steel saucepan or frying pan is great since you'll be able to see when the butter starts to darken. Place your butter in a large pan over medium heat. Swirl the pan to help your butter melt and cook evenly. It will take a few minutes, but your butter should start to foam a little bit on top, and then will start to darken. Keep swirling, and once it reaches a dark tan colour then remove from heat and set aside to cool. It will smell a bit nutty and taste extra delicious! (You can always skip this step if you're short on time, and just melt your butter instead).
  3. ) In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon and allspice. Mix well, and then set aside.
  4. ) In a large bowl, beat eggs and sugar together until light and fluffy.
  5. ) Add your browned butter, pumpkin, milk and vanilla, and mix well.
  6. ) Gradually add your dry ingredients to the wet ones, and mix until just combined.
  7. ) Distribute batter between your greased cake pans. (If you don't have 3 pans, you can bake 1 or 2, and then remove your cake from the pan(s) once the cake has cooled a bit, wash the pan, re-grease it, and bake the next one. The cake will likely rise a bit differently since the batter has sat for a while! I bit the bullet and purchased 3, and it makes life so much easier!)
  8. ) Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted comes out clean.
  9. Frost your cake with your desired icing, or you can use whipped cream for a messy look like me! I added homemade salted caramel between each layer, as well as on top of each piece as well. Have fun with it!

 

Kelsey Siemens

Hello! I'm a farmgirl to the bone, and share my adventures in cooking and baking on my blog - the farmer's daughter. Thinking up new ice cream flavours is one of my favorite things to do, and salted caramel anything is my greatest weakness!

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