Description
This Irresistible Pumpkin Ginger Cake with Sage Caramel is a moist cake infused with fresh ginger and topped with a rich sage caramel sauce. It’s a perfect autumn dessert for any gathering.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 tablespoon fresh ginger, grated
- 1 cup all-purpose flour
- 1 cup granulated sugar (or brown sugar)
- 1 teaspoon baking powder
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup heavy cream
- 1 cup granulated sugar
- 4 fresh sage leaves
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine pumpkin puree, grated ginger, melted butter, and sugar until smooth.
- In a separate bowl, sift together flour and baking powder.
- Gradually add the dry ingredients to the pumpkin mixture until just combined.
- Stir in eggs one at a time until fully incorporated.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- For the sage caramel: In a saucepan over medium heat, dissolve sugar in heavy cream.
- Add sage leaves and simmer until thickened, about five minutes.
- Once cooled, drizzle the cake with sage caramel before serving.
Notes
- Use fresh ginger for a more vibrant flavor.
- Ensure baking powder is fresh for a good rise.
- Allow the cake to cool completely before frosting.
- You can substitute pumpkin with sweet potato or butternut squash.
- Add chopped nuts for crunch or chocolate chips for extra indulgence.
- Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg