The days are starting to get cooler, and we’ve come to the point in the year where we start to question just how cold it has to get before we turn on the furnace. When we’re shivering after waking up to a 52 degree house, we feel like we should turn it on right away, but then we decide that it’ll warm up throughout the day.
So, we wait another day, because you never know, it may get warm again (last year it was in the 70’s in November?!). Well, some days it doesn’t warm up very quickly.
Those are the days that you keep glancing at the thermostat hoping that it’s gone up another few degrees since the last time you looked. When it hasn’t, you start to think about all the ingredients you have in the house and what you can bake with them!
This happened the other day. I had just opened a big can of pumpkin and had about a cup left. I couldn’t let it go to waste, and I needed to warm the house up. The result was this salted caramel pumpkin cake!
Pumpkin cake with a layer of salted caramel in the middle and topped with salted caramel frosting, to be exact. Each bite of cake is filled with lots of pumpkin and a gooey layer of salted caramel.
The sweet caramel frosting is sprinkled with a bit of sea salt to give another of layer of the sweet and salty combination to the cake.
Not only did I get this cake out of turning the oven on, but I also got a warm house. Definitely a win-win!
- For the Cake
- 1 C all-purpose flour
- 1 C white whole wheat flour (or all-purpose)
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/8 tsp ginger
- 1 egg
- 3/4 C brown sugar
- 1/3 C sugar
- 1/2 C plain Greek yogurt
- 1 tsp vanilla extract
- 1 C pumpkin puree
- 2 tbsp milk (or half & half)
- For the Salted Caramel Sauce
- 6 tbsp brown sugar
- 2 tbsp half & half
- 2 tbsp butter
- 1/2 tsp coarse sea salt
- For the Salted Caramel Glaze
- 6 tbsp brown sugar
- 3 tbsp half & half
- 2 tbsp butter
- 1 C confectioner’s sugar
- coarse sea salt, for sprinkling
- Preheat oven to 350. Lightly spray an 8×8 or 9×9 inch baking dish with non-stick cooking spray. (A 9×9 was used in the pictures above)
- In a medium bowl, whisk together flours, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, mix together egg and sugars. Whisk in yogurt and vanilla. Stir in pumpkin until well combined. Add dry ingredients to wet ingredients and stir until combined.
- Spread half of batter into prepared baking dish. Bake for 10 minutes. Remove from oven.
- In a small sauce pan, stir together brown sugar and half & half. Bring to a boil over medium heat. Stirring constantly, allow sugar mixture to boil until sugar dissolves and mixture starts to turn a darker brown. This will take about 4 minutes. Remove from heat and stir in butter and salt until butter is melted. Stir for another 2 minutes to cool the mixture slightly.
- Pour caramel over the top of cake and spread with a spoon. Stir milk into remaining batter and pour batter over the top of the caramel layer.
- Bake for another 20-25 minutes or until toothpick inserted in center comes out clean.
- Remove cake to a wire rack to cool.
- While cake is cooling, prepare glaze. In a small saucepan, stir together brown sugar and half & half. Bring to a boil over medium heat. Stir constantly until sugar dissolves and mixture starts to turn a dark brown. This will take 4-5 minutes. Reduce heat to low and stir in butter until combined. Stir in powder sugar until smooth.
- Remove from heat and pour over cake. Spread with a spatula or back of spoon. Sprinkle with sea salt. Cut into pieces and serve.
Heather F.
Thursday 24th of November 2016
Yikes!!! This would have been an amazing recipe, except that the cake was so salty that we had to throw the entire dish away after one bite. I served it for Thanksgiving dessert and we didn't have anything else to offer. I think cutting all salt by 50% would be more than salty enough for most people.
Jessica@A Kitchen Addiction
Monday 28th of November 2016
I'm sorry that the cake didn't turn out for you. I've never had anyone comment that it's too salty. Sorry!
andiefoodie
Sunday 10th of April 2016
AMAZING !!! Just made this cake and it is simply devine. I made cream cheese icing to top it instead of the extra caramel, it was to die for. Thanks for sharing this recipe... I will keep it preciously!
Jessica@A Kitchen Addiction
Sunday 10th of April 2016
I'm so glad you liked it!
MomGayle
Monday 9th of November 2015
I'm confused. The 2 tbs. of milk or half-and-half gets added to the batter when - in the initial mixing or not until the second layer? The recipe indicates both time - in with the pumpkin AND before you pour the layer over the caramel sauce. Otherwise it sounds delicious.
Jessica@A Kitchen Addiction
Monday 9th of November 2015
I'm sorry for the confusion. Thanks for catching that! The milk should be added to the second layer.
Sherry
Saturday 21st of February 2015
I making a cake right now better taste amazing caramel sauce amazing after you cook the bottom part for 10 minutes is that supposed to make caramel sauce added and then to the remaining batter add milk but it doesn't say how much
Jessica@A Kitchen Addiction
Saturday 21st of February 2015
That is when you add the two tablespoons of milk (or half & half). Hope that helps!
Chrispy Bakaholic
Friday 26th of December 2014
You mention 2 TB. Half n Half inthe cake ingredients, but don't say when to use it. Is this a misprint?
Jessica@A Kitchen Addiction
Saturday 27th of December 2014
Thanks for catching that! The milk gets mixed in with the pumpkin. Hope that helps!