Description
Salted caramel pumpkin cake delivers autumn’s richest comfort in a single slice. Warm spices mingle with creamy caramel, creating a luxurious dessert that welcomes seasonal memories with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup plain Greek yogurt
- 2 tablespoons milk
- 1 egg
Spices and Leavening Agents:
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1/8 teaspoon ginger
- 1 teaspoon vanilla extract
- ⅓ cup sugar
Caramel and Glaze Components:
- 12 tablespoons brown sugar
- 5 tablespoons half & half
- 4 tablespoons butter
- 1 cup confectioner’s sugar
- 1 teaspoon coarse sea salt
- Additional coarse sea salt for sprinkling
Instructions
- Heat the oven to 350°F (175°C) and coat an 8×8 or 9×9 inch baking dish with non-stick spray.
- Whisk together flour, salt, baking powder, baking soda, and spices in a medium mixing bowl.
- In a separate large bowl, blend egg and sugars until thoroughly incorporated.
- Incorporate Greek yogurt, vanilla extract, and pumpkin puree into the sugar mixture, stirring until completely smooth.
- Gently fold dry ingredients into wet ingredients, mixing until just combined.
- Distribute half the batter into the prepared baking dish and bake for 10 minutes.
- Create caramel sauce by combining brown sugar and half & half in a saucepan, boiling while stirring constantly until the mixture darkens and sugar dissolves.
- Remove caramel from heat and whisk in butter and sea salt until silky, continuing to stir for an additional two minutes to slightly cool.
- Drizzle caramel evenly over the partially baked cake base.
- Thin remaining batter with milk and pour over the caramel layer.
- Return cake to oven and bake for 20-25 minutes until a toothpick comes out clean.
- Allow cake to cool completely on a wire rack.
- Prepare glaze by heating brown sugar and half & half in a saucepan, boiling and stirring until the mixture darkens.
- Reduce heat, incorporate butter, then whisk in confectioner’s sugar until glossy.
- Pour glaze over cooled cake, spreading evenly.
- Finish by sprinkling coarse sea salt across the top and allowing glaze to set before serving.
Notes
- Prepare all ingredients at room temperature to ensure smooth mixing and optimal texture.
- Use fresh, high-quality pumpkin puree for the most authentic and rich autumn flavor.
- Carefully monitor the caramel sauce while cooking to prevent burning and achieve perfect consistency.
- Allow the cake to cool completely before glazing to prevent the topping from melting or becoming runny.
- The sea salt sprinkle adds a sophisticated contrast to the sweet caramel, elevating the entire dessert experience.
- This cake tastes even better the next day as the flavors continue to meld and intensify.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 305
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg