Pumpkin Caramel Spice Cake with Salted Caramel Sauce

 

Okay, I have to admit it.  I’m on a pumpkin and salted caramel high.  I also know that you are being bombarded with pumpkin recipes of all kinds lately.  After all, it is fall or autumn – whatever your descriptive choice may be.

But getting into the swing of autumnal foods is good by me.  I’m ready, I suppose I better be, for the soups and stews and richer flavors that the season brings.  The farmers markets are already stocked with pumpkins, winter squashes and gourds.  The apples and pears are making the scene along with fresh winter greens.  The aroma of kettle corn, caramel apples and smoked turkey legs wafts through the assorted tents and stalls.

At least they are in my neck of the woods.  I hope they are in yours. 

I’m extremely fortunate to live in Arkansas where we get to experience all four seasons.  Certainly, our summers can be on the very hot side and we usually get ice rather than snow, but all in all there’s lots of beauty spread throughout the year.

I don’t decorate for Halloween anymore even though I still have quite a few really cute things for that.  The grands are always at their home for that evening, and we aren’t Halloween party people.  When September rolls around, I begin bringing out the various pieces of autumn accents and wreaths.  I change out the dishes in glassed kitchen cabinet, swapping the bright yellows, greens and blues of summer for the darker greens, golds, and oranges of fall.  Toward the end of the month, I will add  a multitude of pumpkins in all shades, sizes and shapes fill every available open area on the bookshelves and tables.  Those pieces of Fitz and Floyd turkeys and pilgrims that I hauled all the way from Utah where I bought them years ago get uncrated toward the end of October to take up their residence until the day after the Thanksgiving holiday.

Would you believe that I even change out the choices on my cookbook shelf?  Of course you would.  I bet you do the same thing.

This dense, moist cake combines my most favorite flavors of the season.  Pumpkin, caramel, the cinnamon, nutmeg and ginger of the pumpkin pie spice, plus the hint of cloves all combine to bring a rich, warming taste to the table. 

Did I mention that there was salted caramel as well?  While this cake will stand perfectly well on its own, the addition of the salted caramel glaze really heightens the flavor. 

This is a nice dessert to prepare ahead for the holidays because it freezes very well.  Wait until you bring it from the freezer, however, to glaze it.  Not only is it absolutely yummy, it’s really pretty as well.  And simple to make.

Don’t you just love that!

 

I told you that Arkansas is a pretty state!  You should come visit.

Pumpkin Caramel Spice Cake

1 spice cake mix of your preference
1 small instant pumpkin spice or butterscotch instant pudding mix
4 eggs
1  can pumpkin (not pie mix)
1 cup water (some mixes will require a little more)
1 teaspoon vanilla
1 Tablespoon pumpkin pie spice
1/2 teaspoon ground cloves
1 cup thickened Greek yogurt or sour cream
6 ounces caramel bits
1 cup toasted, chopped walnuts or pecans

Stir together the cake and pudding mixes; beat in the eggs one at a time. Add the pumpkin, water, vanilla, pumpkin pie spice and yogurt; beat until well blended. Stir in the caramel bits and nuts. The batter will be very thick. Pour into a Bundt pan that has been coated with cooking spray. Smooth out the batter and lightly tap several times on the countertop. Bake at 325 degrees for approximately 1 hour. Turn onto cake plate while still warm.  Allow to cool slightly then glaze.

 

Salted Caramel Glaze

1 cup dark brown sugar
1 cup granulated sugar
8 Tablespoons unsalted butter, cubed
2/3 cup water
1/2 cup heavy cream
1 teaspoon vanilla extract
2 Tablespoons rum, optional
1 teaspoon sea salt

Combine sugars, salt and water in a heavy saucepan over medium-high heat, whisking constantly until sugars are completely dissolved.  Stop whisking and allow the sugar mixture to boil slowly until it reaches a dark amber stage and thickens.  Using a pastry brush dipped in water, wipe the sides of the pan occasionally and swirl the sugar.  Do not stir the sugar crystals that form on the sides of the pan into the mixture.

When the sugar mixture reaches the deep amber stage, add in the butter and whisk until it is melted.  Remove from the heat and slowly whisk in the cream and flavorings.  Expect it to bubble considerably.

Cool and pour into a glass container; cover.  Store in the refrigerator if not using immediately.  I use the leftovers in coffee or hot chocolate.  Yeah, it’s good.

 

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