Pumpkin Gingerbread Cake

I'm addicted to all recipes that have to deal with fall and pumpkin right now and so I'm trying to test everything out and find my favorites. This one wasn't my favorite and I'll have to figure out what on it I want to change for the future but it's a pretty good and tasty recipe. The only part I wasn't a fan of was the crust on the bottom, which is the part I want to figure out how to change. Maybe a graham cracker bottom instead?
Ingredients2 ¼ cups flour
½ cup sugar
2/3 cup butter
¾ cup chopped pecans
¾ cup butter milk or sour milk *
½ cup molasses
½ cup canned pumpkin
1 egg
1 ½ teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon cloves
¼ teaspoon slat
1 recipe caramel sauce (recipe below)
Vanilla ice cream and pecans (optional)
In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Makes 9 servings.
Caramel SauceIn a saucepan, melt 1/2 cup butter; stir in 1-1/4 cups packed brown sugar and 2 tablespoons light-colored corn syrup. Cook and stir until boiling. Stir in 1/2 cup whipping cream; return to boiling. Serve warm.

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