Inspired by the famous British dessert, Sticky Toffee Pudding and another banana cake version of it that I developed, this dense moist cake is the perfect way to use those Fall pumpkins. This cake does not have a typical cake texture; like a good sticky toffee pudding, it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive. Using brown butter in the frosting adds a beautiful caramel note to the cream cheese icing.
Ingredients
FOR THE CAKE
2 1/4 cups pureed roasted pumpkin, you can use canned pumpkin puree if you prefer
1 tsp baking soda
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 tsp vanilla extract
1/3 cup dark corn syrup, or golden syrup
3 large eggs
2 1/2 cups all purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
FOR THE CREAM CHEESE FROSTING
8 cups icing sugar, (powdered sugar)
1-3 tbsp milk enough to bring the frosting to a spreadable consistency
1 cup butter, browned
1 cup cream cheese
2 tbsp vanilla extract vanilla extract
Instructions
TO MAKE THE CAKE
Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. The parchment paper greatly aids the release of the cakes from the pans when baked.
Preheat the oven to 350 degrees F.
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