Email to Susan Puckett      

Recipe Categories: Nan's HOME PAGEAPPETIZERS BREAD CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD LOWFAT MARINADES MEATS MEXICANFOOD MUFFINS PASTA PASTRIES PAULADEEN POULTRY RHODES RICE RobertsRecipes SALADandDRESSING SANDWICHES SAUCES SECRETERECIPES SNACKS SOUPSandSTEWS TIPS TriedandTrue TRIEDFAVORITES VEGETABLES

Sticky Top Pumpkin Cake with Brown Sugar




Source of Recipe


Cooking Pleasure






Recipe Introduction


Serves 12





List of Ingredients



• Cake:
  
• 1 1/2 cups all purpose flour
  
• 1 tsp ground cinnamon
  
• 3/4 tsp baking powder
  
• 3/4 tsp baking soda
  
• 1/4 tsp salt
  
• 1/4 tsp ground nutmeg
  
• 1/8 tsp ground cloves
  
• 1/2 cup unsalted butter,melted,cooled slightly
  
• 1 cup sugar
  
• 3/4 cup canned pure pumpkin
  
• 2 eggs
  
• 1 tsp vanilla extract
  
• Sauce:
  
• 1 tbs unsalted butter, cut up
  
• 1 1/4 cups packed dark brown sugar
  
• 1 cup whipping cream
  
• 1 tsp vanilla extract
  






Instructions



1. Heat oven to 350 degrees. Grease bottom and sides of 9x5 inch loaf pan. Line bottom of pan with parchemnt paper;grease paper.
   
2. In medium bowl,whisk together flour,cinnamon,baking powder,baking soda,salt,nutmeg and cloves until combined. In large bowl,beat melted butter,sugar and pumpkin at medium speed until blended. Beat in eggs and 1 tsp vanilla until smooth. At low speed, beat in flour mixture until blended. Pour batter into pan; smooth top with spatula.Bake 30 minutes or until top feels firm(cake will be partially baked).
   
3. Meanwhile,place 6 tbs butter,brown sugar and 1 cup cream in medium saucepan. Cook over medium heat 5 minutes or until butter melts and sugar dissolves, stirring occasionally. Increase heat to medium-high, boil 2 minutes, stirring constantly. Remove from heat; stir in 1 tsp vanilla.
   
4. Remove cake from oven. Carefully pour 1/2 cup of the sauce over top of cake; reserve remaining sauce. Return cake to oven; reduce oven temperature to 250 degrees. Bake 35 minutes or until sauce is bubbling gently and wooden skewer inserted in cake comes out clean. Cool in pan on wire rack 10 minutes. Run knife around edges to loosen cake from pan. Invert onto serving plate; remove parchment paper. Turn top side up. Serve warm or at room temperature.
   
5. To serve, warm reserved sauce over low heat. Cut cake into 3/4' slices; cut each slice in half. Place 2 halves on each plate. Spoon remaning sauce over each serving; drizzle with 1 cup unwhipped cream.