Description
Pumpkin Ginger Cake with Sage Caramel is a cozy autumn dessert that beautifully combines the earthy sweetness of pumpkin and the zesty warmth of ginger. Topped with a rich sage caramel sauce, this cake is perfect for festive gatherings or a comforting treat on chilly nights. Easy to prepare yet impressive enough to wow your guests, every slice offers a burst of fall flavors that will leave everyone asking for more.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 tsp fresh grated ginger
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup granulated sugar
- 2 large eggs
- ½ cup melted butter
- For the Sage Caramel Sauce: 1 cup granulated sugar
- ½ cup heavy cream (room temperature)
- ¼ cup fresh sage leaves, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, grated ginger, and a pinch of salt.
- In another bowl, mix pumpkin puree, sugar, eggs, and melted butter until smooth.
- Gradually add dry ingredients to wet mixture; stir gently until combined.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- For the caramel sauce: melt sugar in a saucepan over medium heat until golden brown. Add heavy cream and stir in sage leaves until well mixed.
- Allow cakes to cool before drizzling with sage caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg