Pumpkin Ginger cake with Penuche frosting

Cake

• 3 C. (360g) Flour

• 2 tsp. Baking Powder

• 1 tsp. Baking Soda

• 1 1 /2 tsp. Salt

• 2 tsp. Ground Cinnamon

• 1/2 tsp. Ground Nutmeg

• 1/2 tsp. Ground ginger

• 1/4 tsp. Ground Allspice

• 2 C (404g) Brown Sugar, packed

• 1 stick Butter, softened

• 1/2 C (120ml) coconut oil

• 2 Large Eggs

• 1 15-oz (425g)can Pumpkin puree

• 1/2 C Sour Cream/ fage Greek yogurt

Frosting:

• 1 stick Butter

• 1 C (202g) Brown Sugar, packed

• 1 tsp. Salt

• 1/4 C Milk

• 2-3 C (240-300g) Powdered Sugar

Preheat 350° + spray three  8” pans with coconut oil spray + line with parchment

INSTRUCTIONS

1. WHISK flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice.

2. MIX the butter, brown sugar, and coconut oil in a stand mixer at Medium Speed until light and fluffy, about 3 minutes.

3. ADD the eggs, one at a time, mixing for 20 seconds after adding each egg. Add the pumpkin puree + sour cream

4. ADD the flour mixture to the pumpkin mixture, and gently fold in until you can see no flour. Be sure to scrape the edges and bottom of the bowl well.

5. POUR+Tap the filled pan on the counter a few times to eliminate any air pockets this thick batter makes. Bake until a tester inserted in the middle of the cake comes out clean, 15-18 minutes. Set the baked cake, in its pan, on a rack to cool 10 min, then turn onto a serving plate and let cool completely before frosting the cake.

PENUCHE FROSTING:

1. MELT the butter +let it bubble a bit, then add brown sugar. Stir constantly 2 min until the brown sugar is fully melted

2. REMOVE from heat. Add the salt and the milk, stir until smooth.

3. STIR quickly in the 2 cups (240g) confectioners sugar. If you want the frosting thicker, add more. Pour over cooled cake.

   
   

   HOME MADE CARAMEL SAUCE:

   1 cup (200 g) granulated sugar

   8 tbsp (120 g) water

   2 tsp (14 g) light corn syrup or honey

   3/4 cup (180 g) heavy whipping cream

   1 tsp (4.2 g) vanilla extract

   1 tsp (6 g) salt

   
   

   INSTRUCTIONS

   HEAT the cream for about a minute. Set aside.

   
   

   COMBINE the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.

   You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.

   
   

   ONCE the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.

   ADD the vanilla and salt, and stir to combine.

   
   

   COOL to room temperature before using. The caramel will thicken as it cools.

   
   

   Caramel can be refrigerated for up to two weeks in an airtight container.