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Sticky pumpkin cake with toffee
Baking

Sticky pumpkin cake with toffee

Moist pumpkin cake with warm spices and a thin toffee sauce that soaks into the slices. Soft in the centre and smells of autumn. Serve warm or at room temperature.

ModernHalloweenAutumnWeekendBakingDessert
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Rate:
80 min total
12 servings
Easy

Ingredients

servings
Units
  • 14.1 oz pumpkin purée
  • 8.8 oz wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • 5.3 oz butter
  • 7.1 oz light brown sugar
  • 3.5 oz sugar
  • 3 stk egg
  • 1 tsp vanilla sugar
  • about 0.4 cup cream
  • 2.8 oz light brown sugar
  • 1.4 oz butter
  • 1 knsp flaky salt

Instructions

  1. 1

    Prep pan and oven

    1. Preheat the oven to 175 °C.
    2. Butter a springform pan about 22 cm and line the base with parchment.
    5 min
    175°C
    OvenSpringformPan
  2. 2

    Mix dry ingredients

    1. Sift flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together in a bowl.
    5 min
    Room temperature
    BowlSifter
  3. 3

    Beat the batter

    1. Beat the soft butter, brown sugar and sugar until creamy in a large bowl.
    2. Beat in the eggs one at a time. Stir in the vanilla sugar.
    3. Fold in the pumpkin purée.
    4. Fold in the flour mixture in two additions. Stop when the batter is just smooth.
    10 min
    Room temperature
    BowlWhisk
  4. 4

    Bake the cake

    1. Pour the batter into the pan and level it.
    2. Bake for 40–45 minutes until a skewer comes out almost clean from the centre.
    3. Cool in the pan for 15 minutes. Turn out and cool completely on a rack.
    45 min
    175°C
    OvenWireRack
  5. 5

    Make toffee sauce

    1. Melt the butter in a small pot over low heat.
    2. Stir in the brown sugar until dissolved.
    3. Pour in the cream and simmer for 2–3 minutes until thick and glossy.
    4. Stir in the flaky salt. Take the pot off the heat.
    8 min
    Low heat
    Pot
  6. 6

    Assemble

    1. Prick small holes in the cake with a skewer.
    2. Pour half the warm toffee sauce over the cake. Let it soak in for 10 minutes.
    3. Pour the rest over just before serving, or serve it on the side.
    10 min
    Room temperature
    Knife

Explore more

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Details

Nutrition

Calories

285kcal

Protein

4g

Fat

12g

Carbs

40g

Serving Size

80g

Dietary

Allergens

GlutenEggMilk

Serving

Suggestions

  • • Cut smaller pieces. The cake is moist and filling.

Drink Pairings

  • • Coffee: Coffee.

Side Pairings

  • • Crème fraîche.

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: Room temperature
  • • Method: Store sealed at room temperature. The toffee may soak into the cake a little — that is intentional.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Freeze slices without toffee. Pour sauce over after thawing.

Reheating

  • • Oven: Warm slices at 150 °C for a few minutes. Serve fresh toffee on the side. (150°C)

Tips

Preparation

  • • Homemade purée from roasted squash tastes nuttier than canned. Both work.

Cooking

  • • The centre may look slightly wet when you take it out. It sets as it cools.

Serving

  • • The toffee sauce thickens as it cools. Warm it gently again if it has set too firm.

Variations

Flavor

  • A pinch of hot ginger gives more bite. Try it if you like warm spices.

Method

  • If the purée is very wet, drain it in a sieve before folding into the batter.

Toppings

  • Roasted pumpkin seeds on top add crunch and match the squash.

Author

C

Camilla

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Comments

Author

C

Camilla