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Irresistible Pumpkin Ginger Cake with Sage Caramel Recipe 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

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  • 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 unsalted butter
  • 1/4 cup fresh sage leaves
  • 1 cup heavy cream

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, vegetable oil, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
  6. While the cake is baking, prepare the sage caramel by melting butter in a saucepan over medium heat.
  7. Add sage leaves and cook until fragrant, then stir in heavy cream and sugar, cooking until thickened.
  8. Once the cake is done, let it cool before drizzling with sage caramel.

Notes

  • For a richer flavor, use dark brown sugar.
  • Ensure the sage leaves are fresh for the best taste.
  • This cake can be served warm or at room temperature.

Nutrition

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