Pumpkin Cake With Sticky Toffee Sauce
Unfortunately corn syrup is another item that is nonexistent in Germany (although you can’t really blame them for this one), so as you can imagine, this caramel crystallized into one big crunchy mass shortly after I took the pictures.
I did find a place where you can buy American foods in Berlin though. There’s corn syrup, Jif peanut butter, Crisco, Reese’s Puffs, Pop Tarts, pancake syrup, chocolate chips and other various American necessities. It was a glorious sight for my American eyeballs. The prices seemed to be a little outrageous though at about 10 bucks for a box of Cap’n Crunch. They were all so close, and yet so far away.
- Pumpkin Cake With Sticky Toffee Sauce
- For the Cake:
- 1 cup pumpkin puree (get the recipe for your own pumpkin puree here or use a can)
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup sugar
- 1 cup all-purpose flour (a gluten free all-purpose mix or even just plain rice flour work great!)
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- For the Sticky Toffee Sauce:
- 1/2 cup butter
- 2/3 cup heavy cream
- 1 cup brown sugar
- 1/4 cup corn syrup (optional to prevent crystallization)
- Preheat panggangan to 350ºF (180ºC).
- Lightly grease an 8×8 inch pan or line with foil or parchment.
- Combine the pumpkin, eggs, oil, and vanilla. Add the sugar and mix well.
- Combine the flour, salt, baking soda, baking powder, and spices. Add to the wet ingredients and mix just until combined.
- Pour into the pan and bake for about 30-40 minutes or until a toothpick comes out clean.
- Meanwhile, to make the sauce, combine all the sauce ingredients in a saucepan and cook on medium heat until it boils, stirring frequently. Boil for about 3-4 minutes or until thickened slightly. Serve warm cake with ice cream and warm sauce.