Description
Pumpkin Ginger Cake with Sage Caramel is the ultimate fall dessert, combining the warm flavors of pumpkin and ginger with a rich, aromatic sage caramel. This cake is not just a treat; it’s an experience that brings the essence of autumn to your table. Perfect for Thanksgiving, Halloween, or any cozy gathering, this delightful recipe will have your guests coming back for more!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking powder
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ⅓ cup unsalted butter, melted
- For Sage Caramel: ¼ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup fresh sage leaves, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk together flour, baking powder, ginger, cinnamon, and salt.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, and melted butter until smooth.
- Gradually combine the dry ingredients with the wet mixture until just blended.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- For the sage caramel: melt butter in a saucepan over medium heat; add brown sugar and stir until dissolved. Stir in chopped sage and simmer briefly until thickened.
- Drizzle sage caramel over the cooled cake before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg