Rosie Makes: Salted Caramel Pumpkin Spice Cake

Salted Caramel Pumpkin Spice Cake

A pumpkin bake of some form seemed necessary this weekend before Halloween: enter this salted caramel pumpkin spice cake. It combines a rich, spiced sponge cake with light yoghurt cream topping and a delectable caramel sauce. You only need a wee piece to satisfy any sweet cravings, and the caramel is less scary than you’d think! Be sure to have a wee look in my archives at past Halloween bakes too. To make the cake, you will need:

85 g unsalted butter
100 g brown sugar
2 tbsp black treacle or molasses
1 tsp ground ginger
1 1/2 tsp ground cinnamon
1/8 tsp ground clove
1/8 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp salt
125 g pumpkin puree
1 egg
3/4 tsp bicarbonate of soda
150 g wholemeal plain flour
For the caramel:
3 tbsp granulated sugar
1 tbsp water
20 g butter
3 tbsp double cream
2 tbsp milk
pinch of salt
1/2 tsp vanilla extract
For the topping:
100 ml double cream
4 tbsp greek yogurt
pecans and fudge chunks for decoration, optional.

Salted Caramel Pumpkin Spice Cake

First, make the cake. Preheat the oven to 180 C (Fan 160C) and grease and line the base of a 6-inch cake tin. Melt the butter, sugar and treacle together over a medium-low heat. Once the butter has melted, remove from the heat.

Salted Caramel Pumpkin Spice Cake

Mix in the ginger, cinnamon, clove, nutmeg, allspice, salt and pumpkin puree until smooth.

Salted Caramel Pumpkin Spice Cake

Quickly beat in the egg then fold in the bicarbonate of soda and flour until just combined. Bake for 35-40 minutes until a skewer inserted into the centre of the cake comes out clean. Tip out onto a wire rack and leave to cool.

Salted Caramel Pumpkin Spice Cake

Meanwhile, make the caramel. Heat the sugar and water over a medium heat – stir only just until the sugar has dissolved then put the spoon down and do not stir the mixture – then keep cooking the sugar whilst tilting and swirling the pan. It’ll begin to change colour around the edges from clear to light yellow to a deeper golden-amber.

Salted Caramel Pumpkin Spice Cake

Once it reaches this darker colour turn the heat down to low and add the butter to the pan – step back as it may spit a bit when you do this.

Salted Caramel Pumpkin Spice Cake

Now pick up the spoon and stir in the cream and milk until smooth. Take off the heat and stir in the salt and vanilla. Leave to cool. For the topping, whisk the double cream until it starts to thicken. Add the yogurt and keep whisking until you get soft peaks.

Salted Caramel Pumpkin Spice Cake

Spread the cream over the cooled cake, drizzle with the caramel and decorate with the pecans and fudge chunks (if using).

Salted Caramel Pumpkin Spice Cake

Salted Caramel Pumpkin Spice Cake

Salted Caramel Pumpkin Spice Cake

Salted Caramel Pumpkin Spice Cake

Serve in small slices (it’s very rich!) and store leftovers covered in the fridge for up to 3 days.

Salted Caramel Pumpkin Spice Cake

Salted Caramel Pumpkin Spice Cake

Salted Caramel Pumpkin Spice Cake

Salted Caramel Pumpkin Spice Cake

Recipe via Izy Hossack.

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