Our wonderful girl, Toothless has also started laying; her's is the beautiful green colored egg.
So on to the great recipe I am also going to share with you! I like pumpkin anything, any time of year. But I have been craving a good pumpkin dessert, not the usual pumpkin and cream cheese combination! I don't know if its the change in the weather or what but pumpkin just sounds so good!
Ingredients for Cake:
-1 1/2 cups flour
-1 cup sugar
-1 1/2 tsp baking powder
-1 1/2 tsp baking soda
-1/2 tsp salt
-1 1/2 tsp ground cinnamon
-dash of nutmeg
-3/4 cup oil {I always use canola; I wonder if you could substitute applesauce too; I bet you could, for a super healthy cake!}
-15 oz. canned pumpkin
-2 eggs
Ingredients for Caramel Cider Sauce:
-1/2 cup brown sugar
-1 tbsp cornstarch
-2/3 cup apple cider {I made my own, its very easy!}
-2 tbsp milk
-2 tbsp butter
-salt to taste
*Instead of the milk and butter {I did this as a substitute for heavy whipping cream} you can use the 2 tbsp heavy whipping cream, plus 1 tbsp butter that the original recipe calls for.
Process for Cake:
1. Combine sugar, baking powder, baking soda, salt, cinnamon, nutmeg, oil, pumpkin and eggs in a mixing bowl. Mix well.
1. Whisk brown sugar and cornstarch in an unheated saucepan.
4. Reduce heat to low and allow to thicken, about 2 minutes.
