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Irresistible Pumpkin Ginger Cake with Sage Caramel Awaits!

Irresistible Pumpkin Ginger Cake with Sage Caramel Recipe
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A delightful pumpkin ginger cake topped with a unique sage caramel sauce, perfect for fall celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped crystallized ginger
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/4 cup fresh sage leaves

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
  3. In another bowl, mix granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the chopped crystallized ginger.
  6. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
  7. While the cake is baking, prepare the sage caramel by melting butter in a saucepan over medium heat.
  8. Add heavy cream and sage leaves, stirring until combined and simmering for 5 minutes.
  9. Remove sage leaves and let the caramel cool slightly.
  10. Once the cake is done, let it cool before drizzling with sage caramel.

Notes

  • For a richer flavor, use dark brown sugar.
  • Ensure the cake is completely cool before adding the caramel to prevent it from melting.
  • This cake pairs well with whipped cream or vanilla ice cream.

Nutrition

Find it online: https://howeats.com/irresistible-pumpkin-ginger-cake-sage-caramel-recipe-2/