Pumpkin Spice Cake with Caramel Sauce
If you love the rich, warming spices of fall like cinnamon, nutmeg and allspice, then this cake is for you. An easy caramel sauce elevates this dessert and adds a wow factor.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Find more sweet and savory pumpkin recipes here!
Ingredients
- 2½ cups white whole-wheat flour
- 1/2 cup whole-wheat flour
- 1/2 tsp sea salt
- 1½ tsp baking soda
- 1½ tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp each ground nutmeg, allspice, ginger, mace
- 3/4 cup safflower oil
- 3/4 cup evaporated cane juice
- 1 large egg
- 1½ cups unsweetened pumpkin puree
- 1/2 cup unsweetened applesauce
Sauce:
- 1/2 cup Sucanat
- 1 tbsp unsalted organic butter
- 1/2 cup 35% cream
Preparation
- In a large bowl, combine flours, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, and mace. In a separate large bowl, using a handheld electric mixer on medium, beat oil with cane juice for 2 minutes. Beat in egg. Add pumpkin and applesauce and stir to combine. Add in dry ingredients in 2 additions, mixing with a wooden spoon between additions.
- Mist a 5-qt slow cooker with cooking spray. Spread batter evenly inside. Cover and cook on low until a knife inserted in the center comes out clean, about 3½ hours. Cut into 12 slices.
- Prepare sauce: In a small saucepan on medium-high, bring Sucanat and 1/4 cup water to a boil for 2 minutes. Add butter. When butter is melted, reduce heat to medium-low and add cream. Simmer until sauce has thickened and coats the back of the spoon, about 1 1/2 minutes. Drizzle sauce over cake slices. (NOTE: This sauce is best when made right before serving.)
Nutrition Information
- Serving Size 1/12 of cake and 1 tbsp sauce
- Calories 353
- Carbohydrate Content 40 g
- Cholesterol Content 32 mg
- Fat Content 19 g
- Fiber Content 5 g
- Protein Content 5 g
- Saturated Fat Content 5 g
- Sodium Content 321 mg
- Sugar Content 20 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 11 g