Рецепт Outrageously Good Caramel Pumpkin Snack Cake {& Concord Foods Caramel Apple Wrap}
Complete with a layer of ooey-gooey caramel hidden within moist and tender pumpkin cake, this Caramel Pumpkin Snack Cake is outrageously good!
it's topped with a fluffy buttercream frosting and caramel drizzle.
There's just one word. Mmmmmmmmmm. Yep, that's all that's needed to talk about this cake.
Okay, so mmmmmmmmmm's not a real word. But it still perfectly describes this outrageously good cake.
So, have you heard of Concord Foods Caramel Apple Wrap? If you haven't, run out to the store right now and get some! ... They're that fun to work with. Actually, even if you have heard of them, run out to the store right now and get some. And get creating with them in a new way!
The Caramel Apple Wrap caramel discs make it super easy to make caramel apples. But they also make it super easy to add a layer of caramel to baked goods and sweet treats.
Simply open the package, peel back the parchment paper square from the caramel disc, and lay the sheet of caramel into your baked good. Easy peasy! After baking, your treat will have a wonderful layer of ooey-gooey, melty caramel.
Like in this Caramel Pumpkin Snack Cake.
See that yummy looking stripe of caramel in the middle of the cake? Gorgeous, isn't it?
Oh, and hey ... you can melt the caramel discs to create a caramel drizzle, too! Pretty cool.
So I drizzled some caramel drizzle over the cake's frosting. To give it an extra jolt of caramel flavor. And to make it extra pretty.
But if you prefer your cake without frosting ... which I sometimes do {I know! I know! ... Hard to believe, but I'm actually not the biggest fan of frosting} ... rest assured it's just as outrageously delicious without the buttercream.
Just a simple drizzle of caramel over the top does the trick, too!
Oh. My. Doesn't that look, well ... outrageously good??
Oh, believe me. It is.
So for a tasty afternoon snack ... or breakfast sweet treat ... or dessert ... or indulgent dinner {hey, I won't judge}, whip up this outrageously good cake. Today. Like now. ... Seriously.
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Ingredients
Cake:
1/2 c.
unsalted butter, softened
1 c.
granulated sugar
1
egg
1 tsp.
vanilla extract
1 1/2 c.
100% pure pumpkin puree (one 15 oz. can)
1 3/4 c.
all-purpose flour
1 tsp.
baking powder
1 tsp.
baking soda
1/2 tsp.
salt
1/2 tsp.
ground cinnamon
1/8 tsp.
ground nutmeg
1/8 tsp.
ground allspice
1
package Concord Foods Caramel Apple Wraps (5 caramel discs)
Frosting:
12 T.
unsalted butter, softened (1 1/2 sticks)
1 1/2 c.
confectioners sugar
2 tsp.
vanilla extract
1 1/2 T.
milk
small pinch
salt
1/4 tsp.
ground cinnamon
Directions
FOR THE CAKE: Beat the butter and sugar until creamy, about 3-4 minutes. Beat in the egg and vanilla extract. Add the pumpkin and beat until well combined.
Add in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Mix until just combined.
Pour 1/2 of the batter into a greased 9x13-inch baking pan, spreading it evenly over the bottom of the pan. Lay 4 of the caramel discs on top of the batter, cutting as needed to cover the batter (you will have a few 'empty' spots). Spread the remaining batter over the top of the caramel layer. Bake at 350 degrees for 30-40 minutes until a toothpick inserted in the center comes out clean. Cool completely.
FOR THE FROSTING: Beat the butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Reduce mixer speed to low. Add confectioners' sugar, 1/2 cup at a time, beating for a few seconds between each addition. Increase mixer speed to medium and beat for about 3 minutes.
Add the milk, salt, and cinnamon; beat on low speed to combine. Scrape down sides and bottom of the bowl. Increase mixer speed to medium and beat until fluffy, about 4 minutes. Spread evenly over the top of the cake.
FOR THE CARAMEL DRIZZLE: Place the remaining caramel disc and 1 teaspoon of water in a glass measuring cup or bowl. Microwave on high at 15 second intervals, stirring after every 15 seconds, until melted and smooth (this should only take 30 to 45 seconds total time). Using a spoon, drizzle over the top of the cake.
Note - Because of the pumpkin in the cake and milk in the frosting, store the cake in the refrigerator. Remove from the refrigerator approximately 30 minutes (or more) prior to serving to allow it to come to room temperature. Its texture is much better at room temperature than cold.
Enjoy!
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