Pumpkin Ginger Cake with Sage Caramel
Pumpkin Ginger Cake with Sage Caramel is a delightful fall dessert that beautifully blends the warm flavors of spiced pumpkin with an aromatic sage-infused caramel. This moist, flavorful cake is perfect for Thanksgiving gatherings or cozy nights at home. With its unique sweet and savory notes, each slice promises to elevate your dessert experience and leave everyone asking for more.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree
- 2 tsp grated fresh ginger
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup fresh sage leaves, chopped
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, mix flour, baking powder, cinnamon, and ginger.
- In another bowl, cream butter and sugar until light and fluffy.
- Add pumpkin puree and mix well; then incorporate eggs one at a time followed by vanilla.
- Gradually fold in dry ingredients until just combined.
- Pour into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- While cooling, prepare sage caramel by melting butter in a saucepan, adding sugar and cream while stirring until thickened. Stir in chopped sage leaves.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://carmenrecipes.com/pumpkin-ginger-cake-with-sage-caramel/