Description
Pumpkin Ginger Cake with Sage Caramel is a magical autumn dessert that beautifully combines the rich flavors of pumpkin and zesty ginger, topped with a creamy sage-infused caramel sauce. This cake not only fills your kitchen with warm, inviting aromas but also serves as a stunning centerpiece at any gathering. Perfect for impressing family and friends, it’s an easy-to-make treat that will leave everyone craving more.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 tbsp fresh ginger, grated
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- For Sage Caramel: 1/2 cup heavy cream
- 1 cup granulated sugar
- 6 fresh sage leaves
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, sugar, and ginger until well combined.
- In another bowl, mix pumpkin puree, eggs, and melted butter until smooth. Combine the wet and dry ingredients without overmixing.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake bakes, prepare the sage caramel by melting sugar in a saucepan over medium heat until amber-colored. Slowly whisk in heavy cream and add sage leaves.
- Once cooled slightly, drizzle warm sage caramel over slices before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: - Substitute almond flour for a gluten-free option.- Add nuts for an extra crunch or use maple syrup instead of granulated sugar for a unique sweetness.